HOW TO MAKE MARRY ME CHICKEN PIE: STEP BY STEP

This is my Marry Me Chicken Pie and you are going to want to give this a go because it’s the ultimate comfort food this season, all cooked in one pan, and might just make someone want to marry you because its so incredibly delicious. Filled with the classic Marry Me Chicken ingredients including sun-dried tomatoes, single cream, fried chicken, herbs, spices, and chicken stock, this Marry Me Chicken Pie topped with filo pastry is an absolute crowd-pleaser!

If you’ve never heard of Marry Me Chicken, then this is your sign to try it. It’s not everyday that something goes viral on social media, but this Marry Me Chicken dish went crazy, so I had to pair it with one of my favourite forms of eating, pies.

Another trend that I am loving is the chopped salad sandwich trend. My personal favourite recipe for a chopped salad sandwich is my one inspired by the Vietnamese Bánh Mì, it’s so delicious and simple to make! I’ve also paired the two trends together and made a Marry Me Chicken Chopped Salad sandwich which is so delicious!

I love finding new ways of combining flavours, textures, and ingredients, and this marriage between the creamy flavourful chicken recipe and crispy filo topping is a match made in heaven. And, you can make it all in one pan, which is such a dream!

All you’ve got to do is fry your chicken breasts that have been lightly coated in flour. Then, using the same pan, you make a super tasty and simple creamy sun-dried tomato sauce, combine it with spinach, butterbeans and parmesan, then add in the chicken and top with your filo pastry for a delicious midweek dinner that tastes incredible.

This is an easy recipe that you can make for yourself, your friends, or your family in about 45 minutes or less.

Another pie recipe I adore is my chicken pot pie using puff pastry, it’s great for when you’ve only got 20 minutes and need something quick and delicious for dinner!

WHY I LOVE THIS RECIPE (AND WHY YOU’LL LOVE IT TOO)

• ONE-PAN MEAL – A one-pot meal can save the day. Less washing up and easy cooking, this dish is really simple for when you’ve had a busy day. Made all in one pan, this marry me chicken with tortellini is honestly a life saver for when you just don’t have time! If you love one pan meals, then check out my baked chicken with cream of chicken soup.
• CUSTOMISABLE – Another fabulous thing about this recipe is that it is super versatile. Firstly, you can choose any type of filling additions you like. Here, I’m using spinach and butterbeans to bulk out the pie filling, but feel free to add courgette, peas, potatoes, or anything you like. Furthermore, you can also adapt the sauce based on your spice preferences too, and add in some veggies for extra colour and nutrients.
• SIMPLE – I love a simple recipe, and this is one of them. With only a few steps and a load of easy and accessible ingredients, this dish is perfect for a weeknight dinner or for a Sunday feast. Another simple pie recipe is my prawn chorizo chickpea pie that’s also great in summer too!

If you love Marry Me Chicken recipes, then you’ll want to check out my Marry Me Chicken Tortellini or Marry Me Chicken Ramen!

If you’re looking for a more “snacky” pie recipe, then two of my favourite recipes are Chilli Oil Spinach and Feta Pastries, and my Tiropitakia (Mini Greek Pies).

INGREDIENTS FOR MARRY ME CHICKEN PIE

Chicken Breasts: Chicken breasts serve as the hearty protein base of this dish. You want to make sure to buy skinless and boneless chicken breasts. If you prefer using different cuts of chicken, thighs would also work really well for this recipe.

All-Purpose Flour: All-purpose flour acts as a coating for the chicken, adding a crispy texture when fried. It also helps to bring extra seasoning to the chicken, by adding in salt, pepper, and paprika to the mix, it will flavour the chicken beautifully. If you’re looking for a gluten-free option, you can substitute it with gluten-free all-purpose flour or cornstarch for a similar effect.

Garlic: I’ve used 3 garlic cloves for this recipe, but if you’re a huge fan of the stuff, feel free to add more.

Chicken Stock: Homemade or store-bought chicken stock will do for this recipe. I’ve just used a chicken stock cube and combined it with boiling water.

Single Cream: You want to make sure your filling is super creamy and delicious. Single cream is a great way to absorb all the herbs and spices of this dish, resulting a super comforting pie recipe.

Spices (Flaky Salt, Black Pepper, Paprika, Chilli Flakes, Oregano): A blend of flaky salt, black pepper, paprika, chili flakes, and oregano infuses the dish with a medley of flavours. Flaky salt enhances taste, while black pepper adds a subtle heat. Paprika provides a smoky note, and chili flakes bring a touch of spiciness. Oregano contributes a herby aroma.

Olive Oil: Olive oil is used for frying the chicken and adds a distinctive Mediterranean flavour. For a different taste, you can substitute it with avocado oil or grapeseed oil.

Sun-Dried Tomatoes: Sun-dried tomatoes are a flavourful addition, imparting a deep, concentrated taste. Their slightly chewy texture and intense flavour create a delightful contrast in the dish. If you don’t have sun-dried tomatoes, you can use canned diced tomatoes for a different texture and taste.

Parmesan: Also known as Parmigiano-Reggiano, parmesan is a hard, aged Italian cheese made from cow’s milk. It has a rich, nutty flavor and a granular texture, making it perfect for grating into sauces like this Marry Me Chicken pie. Parmesan adds a salty, umami depth to recipes so be careful not to add too much salt when you’re making the sauce.

Butterbeans: Also called lima beans, are large, flat, pale beans with a creamy texture and mild, buttery flavor. They are a good source of protein, fiber, and essential nutrients. Butterbeans are versatile and can be used in soups, stews, salads, and casseroles which is why they’re a great addition to our marry me chicken pie recipe. They add a lovely subtle flavour and texture, perfect for our comforting pie dish. I always use Bold Bean Co beans, but any jarred bean will work! If you love butter beans, then check out my Baked Turkey Mac and Cheese in which I’ve added them to the sauce to make it extra creamy and delicious.

Spinach: I always love to add a bit of colour and vibrancy into my dishes, so spinach it was! You can either use from spinach or fresh.

Filo Pastry: Filo pastry, also known as phyllo pastry, is a thin, delicate pastry used in Mediterranean and Middle Eastern cuisines. It’s a fantastic alternative to puff pastry or short-crust pastry because it ends up being really crispy and looks fantastic.

INGREDIENT SUBSTITUTIONS

Chicken Breasts:

• If you prefer a juicier and more flavorful cut, chicken thighs work well in this recipe. They are slightly fattier than chicken breasts, adding a rich taste to the dish.
• If you’re looking for a different cut of meat, pork loin or lamb chops could also work really well.
• If you’re looking for a veggie alternative, I’d recommend using courgettes or aubergine as the chicken replacement, or you can use tofu or tempeh for a chewier option.

All-Purpose Flour:

• Cornstarch is a great alternative to all-purpose flour for this recipe.
• Gluten-Free Option: Use gluten-free all-purpose flour or cornstarch to coat the chicken for a crispy texture. This is ideal for those following a gluten-free diet while still achieving the desired crunch.

Garlic:

• You can use garlic powder for this recipe if you don’t have any fresh garlic. Garlic paste or pre-chopped garlic would also work! Just be careful to adjust the amount you put in, because it will vary compared to raw fresh garlic.

Chicken Stock:

• Vegetable Stock: For a vegetarian version, substitute chicken stock with vegetable stock. It will still provide a flavourful base for the dish.
• If you’re looking for a deeper flavour, beef stock would be a great substitute.

Single Cream:

• Coconut Milk: Opt for coconut milk as a dairy-free alternative. It adds a creamy texture and a subtle coconut flavour, enhancing the overall richness of the pie.

Spices (Flaky Salt, Black Pepper, Paprika, Chilli Flakes, Oregano):

• If you don’t have paprika, feel free to use cajun seasoning or cayenne pepper!
• In replacement for oregano, you could use dried basil or any mixed herbs.

Olive Oil:

• Avocado Oil or Sunflower Oil: These oils can replace olive oil for frying the chicken. Avocado oil has a mild flavor and a high smoke point, making it suitable for high-heat cooking.

Sun-Dried Tomatoes:

• Canned Diced Tomatoes: If sun-dried tomatoes are unavailable, canned diced tomatoes can be used. Drain any excess liquid before incorporating them into the recipe. They provide a different texture and a subtle tang.
• Jarred Artichokes: If you’re looking for that slightly oily and flavourful vegetable, then jarred artichokes are such a great alternative!

Parmesan:

• Pecorino Romano: Substitute Parmesan with Pecorino Romano, another hard Italian cheese. It has a sharp, salty taste and adds a different depth of flavour to the sauce.

Butterbeans:

• Cannellini Beans: Replace butterbeans with cannellini beans, which have a similar creamy texture. They work well in pies and provide a delightful nutty taste.

Spinach:

• Kale: If spinach is unavailable, use kale as a substitute. Remove the tough stems and chop the leaves finely. Kale adds a robust, earthy flavour to the dish.

Filo Pastry:

• If you can’t find any filo pastry in the fresh aisle, check the frozen section! If you still can’t find it, I’d recommend using spring roll pastry. If you still don’t have access to that either, then go for a classic puff or shortcrust pastry, but don’t crumple up the pastry, just lay it down over your pie and cook according to packet instructions.

MARRY ME CHICKEN PIE VARIATIONS

Vegan Marry Me Chickpea Pie: For the filling, replace chicken with cooked chickpeas. Sauté the chickpeas with shallots, garlic, and a medley of colourful peppers. Use vegetable stock instead of chicken stock. Enhance the flavours with smoked paprika, nutritional yeast, and a squeeze of lemon juice. Instead of single cream, use coconut cream for a rich and creamy texture. Add a handful of chopped fresh parsley for a burst of freshness before assembling the pie. Top the pie with dairy-free puff pastry or dairy free filo pastry, and brush with almond milk for a golden crust. Bake until the pastry is crispy and golden brown.

Gluten-Free Marry Me Chicken Pie: For a gluten-free version, use gluten-free all-purpose flour or cornstarch to coat the chicken, ensuring a crispy texture. Make sure the stock, spices, and other ingredients are gluten-free certified. Swap regular filo pastry for gluten-free filo pastry, which is available in some stores. Alternatively, use a gluten-free puff pastry for a flaky crust. Double-check all seasonings and sauces to ensure they are gluten-free, especially if using store-bought chicken stock.

Dairy-Free Marry Me Chicken Pie: Replace single cream with a dairy-free alternative like coconut cream or cashew cream. These options provide a luscious, creamy texture without dairy. Use olive oil instead of butter for sautéing and opt for dairy-free margarine for the pastry. Nutritional yeast can be added to the filling for a cheesy flavour without using actual cheese. Garnish the pie with fresh chives and parsley for a burst of colour and freshness. Ensure all ingredients, including stock cubes, are free from dairy-derived components.

MY RECIPE TIPS

STRATEGIC PREP FOR EFFORTLESS COOKING: Prepare all your ingredients in advance. Have your sun-dried tomatoes, garlic, and basil sliced and tortellini cooked. Organised prep ensures a seamless and stress-free cooking experience.

SAUCE CONSISTENCY: Monitor your sauce’s thickness. Adjust it as needed with a splash of chicken stock or cream. A perfect sauce consistency ensures it beautifully coats both the chicken and all the other ingredients, and doesn’t go too dry or too wet once baked in the oven.

WANT MORE FLAVOUR? Before placing your pie in the oven, taste your sauce to make sure it suits your taste buds! If it’s lacking seasoning for you, then make sure to add in an extra pinch of salt, black pepper, paprika for spice, or oregano for more herbiness. You could also add in a teaspoon of sugar to bring out the flavours that bit more.

HOW TO MAKE MARRY ME CHICKEN PIE: STEP BY STEP

STEP 1: FRY YOUR CHICKEN

• Place the flour, salt, pepper, and 2 teaspoon paprika on a plate and give it a mix.
• Dredge the chicken breasts in the flour mixture and shake off any excess.
• Place an oven-proof frying pan or skillet on medium heat with your olive oil. Add in the chicken and fry for 4-5 minutes on each side until evenly golden brown and cooked through. Transfer to a plate, cover, and set aside.

STEP 2: MAKE YOUR SAUCE AND PREHEAT YOUR OVEN

• Preheat your oven to 200C (390F) or 180C (350F) fan.

• In the same pan, fry the garlic for a minute and then add in your chicken stock to deglaze the pan by scraping any bits that have stuck to the bottom of the pan.
• Add in your cream, sun-dried tomatoes, butterbeans, oregano, paprika, chilli flakes, parmesan, spinach, and cooked chicken (sliced into bitesized pieces). Season with salt and pepper and taste to adjust the seasoning. Simmer for 5 minutes.

STEP 3: ASSEMBLE YOUR MARRY ME CHICKEN PIE

• Crumple up your filo sheets one at a time and place them onto your marry me chicken mixture, covering the whole mixture with all your filo sheets.

• Drizzle with melted butter then place in the oven for 20-30 minutes or until golden and crispy.

MARRY ME CHICKEN PIE LEFTOVERS

• Storage: Store leftover Marry Me Chicken Pie in an airtight container in the fridge. Make sure the container is tightly sealed to retain freshness. Consume within 4 days to enjoy the best flavours.
• Reheating: To reheat, preheat your oven to 350°F (175°C). Place the leftover pie in an oven-safe dish, cover with foil to prevent drying, and bake for about 20-25 minutes or until heated through. Alternatively, you can reheat individual slices in the microwave for quick servings – although this might make the filo pastry go a bit soggy.
• Freezing: If you want to freeze the pie for later enjoyment, place it in a freezable container. Label with the date and store it in the freezer for up to 2-3 months. To reheat from frozen, bake in a preheated oven at 350°F (175°C) for 45-50 minutes, covered. Uncover and bake for an additional 10-15 minutes until hot and bubbly.

RECIPE FAQS

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