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Easy chicken and chickpea pie

This easy chicken and chickpea pie is made with leftover roasted or grilled chicken meat and ready rolled pastry, so it really as simple as you can get! Furthermore, you can make the filling ahead - then it only takes 20 minutes to bake the pie. So this dish is perfect for a midweek family meals. Instead of kale you can use spinach or green beans. Serve the pie with a crispy salad.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 carrot
  • ½ red bell pepper
  • 1 Tbsp tomato purée
  • 1 tsp oregano
  • 1 tin chopped tomatoes
  • 1 tin chickpeas drained
  • 1 cup leftover grilled or roasted chicken shredded
  • 1 cup curly kale
  • 1 shortcrust pastry
  • 1 egg lightly whisked

Method
 

  1. First make the filling:
  2. Thinly slice the onion, then chop the garlic. Cut the carrot and red pepper into small cubes.
  3. Heat the oil in a frying pan and gently cook the onion, red pepper, carrot and garlic for 5 minutes.
  4. Add the tomato purée and oregano. Season with salt and pepper, then stir for a minute.
  5. Add the chopped tomatoes and, using the tin, add a cupful of water. Bring to the boil then cook for 15 minutes.
  6. Add the chickpeas and the kale. Cook for another 5 minutes.
  7. Add the shredded chicken pieces. Stir for a couple of minutes. You should get a thick sauce - it should be stew-like. If it is not, turn up the heat and reduce it.
  8. Take the pan off the stove, put the lid on to keep warm.
  9. Set the oven temperature to 180°C. Grease a circular or square pie tin.
  10. Unroll the pastry on a large chopping board.
  11. Choose a plate which is about the size of the base of your tin plus the side. Put this plate on top of the pastry and using a knife, cut around it. Make a ball of the leftover pastry and put it back to a fridge.
  12. Put the cut-out pastry in the base of the pie tin.
  13. Fill the pastry base with the chicken and chickpeas filling.
  14. Roll out the leftover pastry. Using a plate (a little bit bigger than the diameter of the top of the pie tin), cut out another circular shape. Place this on top of the pie, letting the edge overhang.
  15. Pinch the top and base pastry together around the edge. Cut a slit on the top to allow the steam to escape, then brush with the egg.
  16. Bake for about 20 minutes, until the pastry looks golden.
  17. Let it cool for a few minutes, then carefully remove the pie from the tin onto a plate.
  18. Cut it into wedges and serve.