Chicken peanut pie with one scoop taken on blue background

Chilli chicken & peanut pies

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Makes 2 pies, each serves 2

Add peanut butter to your pie filling for creaminess and top with a bean and potato mash for extra nutrients. A healthy yet hearty, gluten-free dinner

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal523
  • fat11g
  • saturates2g
  • carbs54g
  • sugars14g
  • fibre15g
  • protein43g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the mash

    • 500g potatoes, peeled and chopped
    • 2 x 400g cans cannellini beans, drained
      Cannellini bean

      Cannellini bean

      can-a-leen-ee been

      Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

    • 3 tbsp chopped fresh coriander
    • 1 tsp chilli powder

    For the chicken filling

    • 2 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 2 tbsp finely chopped ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 red chilli, deseeded for less spice
    • 2 tbsp cumin seeds
    • 2 tbsp ground coriander
    • 1 tsp chilli powder
    • 400g leeks, thickly sliced
    • 1 red pepper, deseeded and diced
    • 1 green pepper, deseeded and diced
    • 2 large skinless chicken breasts, about 400g, diced
    • 400g can chopped tomatoes
    • 2 tbsp tomato purée
    • 2 tsp vegetable bouillon
    • 3 tbsp peanut butter (with no sugar or palm oil)

      Peanut butter

      pee-nut butt-ah

      Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

    • 320g broccoli, to serve
      Broccoli

      Broccoli

      brok-o-lee

      Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

    Method

    1. Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a steamer for 15 mins until tender. Meanwhile, start the chicken filling. Heat the oil in a non-stick pan, add the ginger and chilli, and stir over a medium heat until starting to soften. Stir in the dried spices, leeks and peppers. Cook, stirring frequently, until softened.

    2. Add the chicken and stir-fry until it begins to colour, then tip in the tomatoes, squeeze in some tomato purée and add the bouillon and 150ml water. Cover and simmer for 10 mins.

    3. Mix the peanut butter with 100ml water, then stir into the stew and cook for 5 mins more. Spoon the mixture equally into two 24 x 18cm shallow pie dishes.

    4. For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the steamed potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it. Bake one of the pies for 35 mins.

    5. Meanwhile, cook half of the broccoli and serve with the pie. Chill the other pie with the remaining broccoli for another day. Will keep chilled for up to three days. Reheat the remaining pie as above, adding an extra 15 mins to the cooking time.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.