Marry Me chicken Pie Recipe

You've seen 'marry me chicken' - or as it's also known 'Tuscan chicken' (the authenticity of which, I'm unsure) - everywhere, I bet!

It had it's moment on social, as many recipes do. But, what started as a trend, is actually a really moreish dish that can be used in a multitude of ways.

Here, I've baked it into a pie filling. However, it's equally delicious when transformed into a marry me chicken pasta sauce and topped with grated cheese!

You can adapt this recipe to suit one large or four individual pies. Simply divide the ingredients among individual pie dishes and cut the puff pastry accordingly.

Whichever shape or size pie you choose, I promise you the whole family will simply adore this Marry Me Chicken recipe. Don't be put off by the ingredients list or steps, it's much easier than it looks at first glance - you're essentially chucking everything together on the hob before slinging it in the oven to bake.

Marry Me Chicken Pie Recipe

Ingredients

1 roll puff pastry

300g boneless & skinless chicken thighs, diced

1 onion, finely diced

2 bell peppers (I used red & green)

1 garlic clove, crushed

3-4 sundried tomatoes, roughly chopped

50g mushrooms, roughly chopped

3tbsp tomato puree

450ml chicken stock

1tbsp Dijon mustard

2tsp oregano

2tsp paprika

½ - 1tsp chilli flakes (optional)

100g fresh spinach leaves

5 fresh basil leaves, sliced

100ml double cream

Oil, Salt & Pepper

Method for Marry Me Chicken Pie:

1. Heat a large pan on a medium heat. Add a drizzle of oil (using some of the oil from the sun-dried tomatoes gives an extra level of flavour) before putting the chicken thighs in the pan. Using tongs or a spoon, keep turning the chicken until all sides are cooked.

2. Set the chicken to one side. Use a splash more oil in the pan and add the onions and peppers, plus a small pinch of salt. Cook down until beginning to soften, around five minutes, then add the garlic. Cook this mixture until softened and fragrant.

3. Add the sun-dried tomatoes and allow them to release some flavour for a minute or so.

4. Next, add the mushrooms and cook for only a minute or two. Then, stir in the tomato puree and give everything a gentle stir to combine.

5. Pour in the chicken stock, making sure to stir so that nothing will stick to the bottom of your pan. Bring the pan up to the boil.

6. As the mixture warms through, add the mustard, oregano, paprika and chilli flakes (if using). Once the mixture is bubbling, reduce the heat to low and allow it so simmer, reducing and thickening the sauce – about 15 minutes.

7. Preheat your oven to 180° (fan assisted)

8. As the sauce starts to thicken, add the chicken back in and allow it to warm through completely. Then add the fresh spinach and basil, stirring to combine.

9. Add the cream, ensuring a cohesive colour and well mixed sauce. If the sauce is a little on the thick side, you can always loosen with a splash of water or extra cream.

10. Season to taste with salt and pepper, before portioning into your chosen pie dish(es).

11. Cut the puff pastry to the shape/size of your pie dish(es) and lay them over the top. You can seal them by going round the edges with a fork, gently pressing it in to push the pastry against the rim of your dish(es). Brush with a little milk for an extra golden crust, if you like.

12. Bake on a tray in the oven for 20-30 minutes – timing might depend on the size of your portions, however as the filling is pre-cooked on the hob, we’re really looking to perfect the pastry.