Cheesy Mediterranean Style Chicken and Chickpea Puff Pastry Pie
with Aubergine, Pepper and Herby Carrots
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Milk
- May contain traces of allergens
- Celery
Pies are comforting and perfect for winter, plus they don't need meat to be a real comfort food. Here, we're heroing chicken breast and chickpeas alongside Mediterranean style veg for a delicious protein-packed meal.
Ingredients
½ unit(s)
Puff Pastry Sheet
(Contains: Milk, May contain traces of allergens, Cereals containing gluten, Wheat)
1 unit(s)
Bell Pepper
1 unit(s)
Aubergine
(Contains: May contain traces of allergens, Celery)
3 unit(s)
Carrot
1 sachet(s)
Mixed Herbs
3 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
240 grams
Diced British Chicken Breast
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
50 grams
Harissa Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.
Halve the bell pepper and discard the core and seeds. Chop into 2-3cm chunks. Trim the aubergine, then cut into roughly 2cm pieces.
Pop the pepper and aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the veg on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Sprinkle over the mixed herbs. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside.
Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and cook until browned all over, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Add the garlic and stir-fry for 30 secs.
Stir in the chickpeas, passata, vegetable stock paste, harissa paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then simmer until the sauce has thickened slightly and the chicken is cooked through, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the aubergine and pepper have cooked, stir them into the sauce in the frying pan. Stir in the hard Italian style cheese.
Roast the carrots on the middle shelf until tender, 20-25 mins. Turn halfway through.
Transfer your chicken and vegetable filling to an appropriately sized ovenproof dish.
Cover the dish with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.
Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow it to stand for 2 mins.
When the carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount) and toss to coat. Return to the oven for the remaining time.
Once the carrots are roasted, share the cheesy chicken and veg pie between your plates.
Serve with the roasted carrots on the side.
