Chicken and pepper pie with tortilla crisps

Name: Chicken and pepper pie with tortilla crisps
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 6
Cuisine: Mexican recipes
Ingredients: Splash of veg oil; 1kg sliced skinless, boneless free-range chicken thighs; 1 large sliced red onion; 2 finely sliced orange peppers; 35g Mexican spice blend (we used Old El Paso Smoky BBQ Fajita Seasoning Mix),; 2 x 400g tins of tomatoes; 400g tin of black beans; 300ml hot chicken stock; 8 tortilla wraps; Handful of chopped fresh coriander

Published: 18 Apr 19
Updated: 18 Mar 24

Test kitchen approved

This all-in-one chicken and pepper pie is topped with crispy toasted tortillas for extra crunch. Use them to dunk in the spicy filling beneath – it will soon become a family favourite.

Or, use up leftover chicken in our spicy filo-topped pie instead.

Serves 6
Hands-on time 20 min, simmering time 35 min, oven time 6-8 min

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Ingredients

Splash of veg oil
1kg sliced skinless, boneless free-range chicken thighs
1 large sliced red onion
2 finely sliced orange peppers
35g Mexican spice blend (we used Old El Paso Smoky BBQ Fajita Seasoning Mix),
2 x 400g tins of tomatoes
400g tin of black beans
300ml hot chicken stock
8 tortilla wraps
Handful of chopped fresh coriander

Method

Heat a splash of veg oil in a casserole. Brown the chicken thighs in batches. Add the sliced red onion and peppers and fry for 5 minutes. Stir in the spice blend, then return the chicken to the pan with the tomatoes, a black beans, drained and rinsed, and hot chicken stock. Bring to the boil, cover and simmer for 35 minutes to thicken.
Meanwhile, heat the oven to 180°C/160°C fan/gas 4, cut the tortilla wraps into wedges and bake for 6-8 minutes until golden. Serve some on top of the pie with a handful of chopped fresh coriander and the rest alongside.

Recipe from March 2019 Issue

Nutrition

Nutrition: per serving

Calories: 574kcals
Fat: 15.3g (3.6g saturated)
Protein: 49.1g
Carbohydrates: 55g (12g sugars)
Fibre: 10g
Salt: 2.8g

delicious. tips

Cool the chicken filling, then freeze in an airtight container for up to 3 months. Defrost in the fridge overnight, then reheat until piping hot.

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Chicken and pepper pie with tortilla crisps

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