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Marry Me Chicken Pie Recipe

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4.1 from 4 reviews

Marry Me Chicken Pie is a comforting and flavorful dish featuring tender chicken breasts simmered in a creamy, spiced sauce with butterbeans, spinach, and sun-dried tomatoes, all topped with crispy golden filo pastry. This hearty pie combines textures and bold flavors, perfect for a satisfying family meal ready in just 40 minutes.

Ingredients

Chicken and Coating

  • 3 chicken breasts
  • 6 tbsp all-purpose flour
  • 2 tsp flaky salt
  • 2 tsp paprika
  • 1 tbsp olive oil

Sauce and Filling

  • 3 garlic cloves, minced
  • 200ml chicken stock
  • 200ml single cream
  • 2 tbsp grated parmesan
  • 2 tsp paprika
  • 1 tsp chilli flakes
  • 1 tsp oregano
  • 10 sun-dried tomatoes, chopped
  • 200 g butterbeans
  • 100 g spinach, wilted

Pastry Topping

  • 270g filo pastry sheets
  • 50g butter, melted

Instructions

  1. Prepare the Coating: Place the flour, flaky salt, pepper, and 2 teaspoons of paprika on a plate and mix thoroughly to create the dredging mixture for the chicken.
  2. Coat the Chicken: Dredge each chicken breast in the flour mixture, ensuring an even coating. Shake off any excess flour.
  3. Fry the Chicken: Heat olive oil in an oven-proof frying pan or skillet over medium heat. Add the coated chicken breasts and fry for 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the pan, transfer to a plate, cover to keep warm, and set aside.
  4. Preheat the Oven: Set your oven to 200°C (390°F) conventional or 180°C (350°F) fan-assisted to prepare for baking the pie.
  5. Sauté Garlic and Deglaze: In the same pan used for frying chicken, add the minced garlic and fry for about a minute until fragrant. Pour in the chicken stock to deglaze the pan, scraping up any browned bits stuck to the bottom to incorporate their flavor.
  6. Add Sauce Ingredients: Stir in the single cream, chopped sun-dried tomatoes, butterbeans, oregano, the remaining 2 teaspoons paprika, chilli flakes, grated parmesan, wilted spinach, and sliced chicken breast cut into bite-sized pieces. Season with salt and pepper, taste, and adjust seasoning as needed. Let the mixture simmer gently for 5 minutes to meld the flavors.
  7. Assemble the Pie: Crumple the filo pastry sheets individually and layer them over the chicken mixture in the pan, fully covering the surface with all the filo sheets to form a rustic top crust.
  8. Add Butter and Bake: Drizzle the melted butter evenly over the filo topping. Place the pie in the preheated oven and bake for 20-30 minutes, or until the filo is golden brown and crispy.

Notes

  • Use an oven-proof skillet to allow seamless transfer from stovetop to oven.
  • Handle filo pastry carefully to prevent tearing; crumpling helps create texture and easier coverage.
  • Adjust chili flakes based on your preferred spice level.
  • Leftover pie can be refrigerated for up to 2 days and reheated in the oven for best texture.
  • Wilt spinach beforehand to prevent excess moisture in the filling.

Find it online: https://dishcooks.com/marry-me-chicken-pie-recipe/