Green chilli chicken pot pies
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Green chilli chicken pot piesNew Recipes

Try a delicious twist on chicken pie inspired by Mexican green chicken chilli (or chilli verde) – it amps up the flavour while retaining the comfort factor

  • Prep:30 mins
    Cook:1 hrs 20 mins
    plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 750
  • fat 49g
  • saturates 22g
  • carbs 48g
  • sugars 0g
  • fibre 7g
  • protein 26g
  • salt 2.15g

Ingredients

  • 2 tbsp olive oil
  • 8 boneless, skinless chicken thighs
  • 1 large onion
  • 1 green pepper , finely chopped
  • 150g frozen sweetcorn
  • 50g butter
  • 1-2 fresh green jalapeños , deseeded and finely chopped
  • 6-8 pickled green jalapeño slices , chopped, plus 1 tbsp brine from the jar
  • 3 garlic cloves , crushed
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 25g plain flour
  • 1 chicken stock cube
  • 100g soured cream
  • small bunch of coriander , finely chopped (including stalks)
  • 1 lime , juiced
  • 1 egg , beaten
  • 2 x 325g sheets ready-rolled, all-butter puff pastry
  • 2 tsp cumin seeds (optional)
  • mash & cooked veg , to serve

Method

  1. Heat 1 tbsp of the oil in a large frying pan or saucepan over a medium-high heat. Season the chicken and cook until browned, about 4-5 mins on each side. (You may need to do this in batches.) Remove to a plate.

  2. Heat the remaining 1 tbsp oil in the pan over a low-medium heat and cook the onion, pepper and sweetcorn until softened, about 6-8 mins.

  3. Add the butter, fresh and pickled jalapeños, the garlic and dried spices. Stir for a few minutes until the butter has melted and the spices are aromatic. Stir in the flour, then crumble in the stock cube and cook for another minute.

  4. Slowly pour 500ml boiling water from the kettle into the pan, stirring continuously until you have a smooth sauce. Add the reserved jalapeño brine. Bubble for a few minutes until the sauce thickens slightly, then return the chicken to the pan, making sure it’s submerged. Cover and simmer for 15 mins, stirring occasionally to ensure the sauce isn’t catching. Add a splash more water, if needed.

  5. Shred the chicken using two forks, or cut into chunks using a pair of kitchen scissors. Stir in the soured cream, fresh coriander and lime juice, and season. Leave to cool.

  6. Divide the pie filling between three small pie dishes (or make three double portions). Brush a little of the beaten egg around the rim of each dish. Unroll the pastry and cut lids large enough to fit the pies. Cover the pies with the pastry lids and crimp the edges to help them stick, or press the tines of a fork around the edge to seal. Brush the tops with more beaten egg and gently score a cross into the top of each using a knife for the steam to escape. Sprinkle over the cumin seeds, if using. Will keep wrapped and frozen for up to two months.

  7. Heat the oven to 180C/160C fan/gas 4. Bake the pies for 40 mins (or 55 mins from frozen) until the filling is piping hot when a food thermometer is inserted into the centre – it should reach 70C. Or, push a metal skewer into the centre of the pie for 30 seconds, then check it is piping hot. Serve with mash (sweet potato mash works well) and cooked veg.

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