Creamy, comforting, and totally unexpected.

This isn’t your typical chicken pie. Inspired by my very own Greek Moon recipe, this dish is a twist on Mediterranean flavours, wrapped in golden shortcrust pastry and packed with creamy, herby, and slightly tangy goodness. It’s rich, unique, and made on a budget—what more could you want?

My kids loved it, my family went back for seconds, and honestly? It might just be the best pie I’ve ever made.

Want to watch the video – click here.

Ingredients:

• 2 chicken breasts, diced small
• 2 onions, sliced and diced – Learn to slice like a pro
• 1 bell pepper, sliced and diced
• 4 heaped tbsp garlic & herb soft cheese (or Philadelphia)
• 1 tbsp tomato purée
• 200ml double cream
• 2 tbsp olive oil
• 1 sheet shortcrust pastry (ready-made or homemade)
• 1 egg, whisked (for brushing the pastry)
• Handful of fresh coriander, chopped
• ½ tbsp each: ginger paste, garlic paste, Dijon mustard, coriander powder
• ½ tsp black pepper
• Salt to taste
• 1 tbsp dried parsley

Method:

1. Cook the Base:
   • Heat olive oil in a pan. Add onions and fry for about 4 minutes until lightly golden—don’t let them brown too much.
   • Add 100ml of water, cover with a lid, and let it sauté on low heat for 5 minutes.
2. Add Chicken & Flavour:
   • Once most of the water has evaporated, add diced chicken, garlic paste, ginger paste, and Dijon mustard.
   • Cook on low, stirring occasionally for about 5 minutes until the chicken turns white.
3. Build the Sauce:
   • Add coriander powder, black pepper, dried parsley, tomato purée, and the garlic & herb soft cheese.
   • Stir, cover, and cook for another 5 minutes on low.
4. Final Touches:
   • Add chopped peppers and cook for 3 minutes.
   • Pour in double cream and simmer for 7–8 minutes until the sauce thickens. Stir often to avoid sticking.
   • Finish with chopped fresh coriander. Let the filling cool slightly.

Assemble the Pie:

1. Preheat your oven to (180°C fan / 400°F).
2. Divide the shortcrust pastry into two balls. On a floured surface, roll each into a large circle big enough to fit a standard quiche or pie dish (about 9–10 inches / 23–25 cm).
3. Grease your pie dish and lay in the first pastry sheet. Lightly fork the base in a few places (don’t pierce all the way through).
4. Add the creamy chicken filling and top with the second sheet of pastry.
5. Fold in and crimp the edges. Cut 2–3 small slits in the top to let steam escape.
6. Brush the top with the whisked egg.
7. Bake for 20–25 minutes, or until golden brown.

Servings & Calories:

• Makes 8 generous slices
• Approx. 390–420 calories per slice
• Serve with salad and/or chips.

Time:

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes