Chicken, butternut squash & coriander pesto pie

30-40 minutes to cook and serves

What you will need

For the pie:

Approx. 300g of roast chicken, chopped into small pieces

Approx. 300g of roughly diced butternut squash

1 onion, sliced

1 tablespoon plain flour

3/4 pint of chicken stock

Lemon juice

2 tablespoons of double cream

A pack of ready-made puff pastryHandful of fresh coriander, chopped

Dried Thyme (optional)

Peas (optional side)

Olive oil

For coriander pesto:

25g fresh coriander

Small clove of garlic

15g parmesan cheese

Handful of toasted pine nuts

6 tablespoons of extra virgin olive oil 

Method :

  1. Make the pesto by blitzing all of the ingredients together into a thick paste.

  2. Sweat the onion in a pan with a drizzle of olive oil for a few minutes until soft before adding the butternut squash, flour, half of the pesto and the stock.

  3. Cook for a further 5 minutes (until the squash is soft) and then mix in the chopped chicken, cream, rest of the pesto, a squeeze of lemon juice, a handful of chopped fresh coriander and black pepper to taste.

  4. Place the mixture into an ovenproof pie dish and cover with a layer of puff pastry, rolled out about 1/2cm thick. Sprinkle the pastry top with some dried thyme and a drizzle of olive oil. 

  5. Bake the pie in the oven (at 180°C) for about 25 minutes, until the pastry is golden and crispy.

  6. The icing on the cake: serve the pie hot with sweet green peas

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