Easy chicken pie

This one-pot chicken dish can also be adapted for a veggie option

  • Prep:10 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 462
  • fat 16g
  • saturates 7g
  • carbs 53g
  • sugars 10g
  • fibre 4g
  • protein 29g
  • salt 0.93g


  • 1 onion, sliced
  • 400g pack skinless chicken thighs, cut into chunks
  • 1 tbsp vegetable oil
  • 150ml chicken stock
  • 325g can sweetcorn, drained
  • 6 tbsp crème fraîche
  • handful parsley or basil leaves, chopped
  • 750g potatoes, cut into chunks


Make it veggie
Spicy Tex-Mex pie -Fry the onion with 1 chopped red pepper, ½ chopped butternut squash, 1 finely chopped red chilli and 1 tsp ground cumin for 5 mins. Stir through 400g can tomatoes and the corn; simmer for 15 mins. Add chopped coriander, top with mash, then cook as above.


  1. Heat the grill. Fry the onion and chicken in the oil for 5-10 mins until the onion is soft and the chicken golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.

  2. Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then grill until potato is golden.

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