Chicken Pepperoni Pizza Pie
I wanted to come up with a pie recipe that I hadn't seen before, that incorporated another of my favourite foods - in walks my Chicken Pepperoni Pizza Pie! If someone asked me to list my top 10 foods, I could confidently say that pies would be nestled amongst the ranks. Why? Not that I feel like that is even a question to be answered, but seriously, what isn't there to like a pies! They don't judge any type of food, you could pop any sort of filling into a perfect little pastry case or top with a flaky puff lid to make the ultimate dish. Plus, I'm up for any excuse to sneak pastry into a recipe (don't even get me started on my love for pastry..).
Another pie pro? They are the perfect transition when Winter is departing and we can slowly see Spring approaching, and that's where this recipe began. The filling is a combination of chicken thighs, spicy pepperoni, herbs, creamy tomato soup and pasta sauce, which is incredibly easy to prep. Then you pop on the pastry lid and around 5 minutes before it's done cooking, a few more pepperoni pieces and a sprinkle of mozarella are cooked on top to create a furthermore pizza-esque finish. Serve with a side salad or some greens and you have one TASTY meal.
What's your favourite pie recipe?! Comment below!
Another pie pro? They are the perfect transition when Winter is departing and we can slowly see Spring approaching, and that's where this recipe began. The filling is a combination of chicken thighs, spicy pepperoni, herbs, creamy tomato soup and pasta sauce, which is incredibly easy to prep. Then you pop on the pastry lid and around 5 minutes before it's done cooking, a few more pepperoni pieces and a sprinkle of mozarella are cooked on top to create a furthermore pizza-esque finish. Serve with a side salad or some greens and you have one TASTY meal.
What's your favourite pie recipe?! Comment below!
Ingredients (serves 4)
Method
- 4 boneless skinless chicken thighs, cut into 2cm chunks
- 2-3 pepperoni sticks, cut into 1cm chunks
- 1tsp dried oregano
- 2 heaped tbsp plain flour
- 1/2 red onion, thinly sliced
- 400g tin creamy (or standard) tomato soup
- 1/2 cup pasta sauce (I used roasted garlic)
- 1/4 cup fresh basil
- 1 cup baby spinach
- 3/4 cup grated mozarella
- 1-2 sheets flaky/puff pastry
- 1 egg, beaten
- For topping: 1 pepperoni stick, handful mozarella and basil
- S&P
Method
- Preheat the oven to 200 degrees celcius fan bake.
- In a bowl, toss together the chicken, pepperoni chunks, dried oregano, plain flour and seasoning.
- Over a medium heat, soften the red onion. Add a drizzle of extra oil to the pan, then add the chicken mixture, cooking for 5-10 minutes, until the chicken has coloured.
- Stir in the tomato soup and pasta sauce, then follow with the basil and spinach. Pour into a baking or pie dish, the top with your needed amount of pastry sheets to cover the top. Use a fork to prick holes, then brush with egg wash.
- Bake for 15-20 minutes, or until the pastry has cooked/puffed and is nearly your desired colour. Remove from the oven, sprinkle with extra pepperoni pieces, basil and mozarella, then return to the oven for a further 5-10 minutes until cheese has melted.
- Leave to cool for 5 minutes, then serve with greens or a green salad.
