Chicken Fajita Pie

  • 10MINS
  • 45MINS
  • 492KCAL

Although it's slightly higher in calories than some of the other dishes in this book, this recipe is worth the indulgence every now and again. It is still lower in calories than a standard dish that uses a cheese sauce, and the smart ingredient swaps make this occasional treat worthwhile.

Featured On
Pages 74-75

This recipe is currently only available in our cookbook. You can get it here

Chicken Fajita Pie

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

This is a SUPER adaptable recipe and would work with whatever veg you've got in the fridge.

Quick and easy
I put more peppers in and added mushrooms
How do you improve on perfection?
Use slightly less sauce so the pie holds it’s form better when serving
Very easy to make
Allow to cool slightly when cooked, makes serving easier
Might try it with corn tortillas next time.
Could easily leave out the Chicken and add more beans for a vegetarian option.
We used Baked Beans instead of Kidney Beans tasted really nice
Simple recipe with good flavour and nice and filling!
We absolutely love this recipe! It’s such a treat to make and eat. It goes perfect with tortilla chips & dips if you are looking for a side. Tasty and filling!
Plain kidney beans
Plain kidney beans work just as well in this recipe!
A mix of chicken fajita pie and stew
we made wrap "bowls" in the oven over foil balls and put the stew inside.
Absolutely amazing, so tasty, doesn't take long to do at all
I love to change the chilli powder for Chinese mayflower curry powder!

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

SEND US a HINT & TIP, Or QUOTE for this recipe

we have your picture

The process

  • Check Now we have your Hint & tip
    we’ll check them over.
  • Review We’ll review your Hint & Tip, and see if its suitable to use on the website.

Your details

  • Name: %name%
  • Recipe: %recipeName%


Your “QUOTE”


Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…

(Please remember others may of had the same idea as you!)


‘An absolute favourite in this house! Never fails to hit the spot!’

Maria Kemp

Other recipes in this book...

Creamy Garlic Chicken
Cookbook Pinch of Nom Cookbook
  • 30MINS
  • 260KCal
Honey Chilli Chicken
Cookbook Pinch of Nom Cookbook
  • 35MINS
  • 308KCal
Sloppy Joes
Cookbook Pinch of Nom Cookbook
  • 35MINS
  • 268KCal
Vegetable Biryani
Cookbook Pinch of Nom Cookbook
  • 25MINS
  • 302KCal
Cheeseburger Pizza
Cookbook Pinch of Nom Cookbook
  • 30MINS
  • 343KCal
Turkey Keema
Cookbook Pinch of Nom Cookbook
  • 35MINS
  • 336KCal
Cookbook Pinch of Nom Cookbook
  • 10MINS
  • 108KCal
Chocolate Eclairs
Cookbook Pinch of Nom Cookbook
  • 1HR 10
  • 109KCal
Cheese Twists
Cookbook Pinch of Nom Cookbook
  • 30MINS
  • 32KCal
Chicken Dippers
Cookbook Pinch of Nom Cookbook
  • 30MINS
  • 287KCal
Veggie Burgers
Cookbook Pinch of Nom Cookbook
  • 25MINS
  • 118KCal


See what others have to say

ScottybSunday 13th November 2022

Can this be frozen, would like to add it to my batch cooking repertoire


    SharonMonday 14th November 2022

    Hi Scotty, yes, our Chicken Fajita Pie is suitable for freezing so it’s perfect for batch cooking. Enjoy the recipe!


Morgan GrovesWednesday 8th June 2022

Hi, I am wanting to make this tomorrow for me and my boyfriend but as it serves 4 we will want to keep some to reheat. Are we able to reheat this and, if so, how would you recommend reheating this? Thank you.


    HollyFriday 10th June 2022

    Hey Morgan, yes you can reheat from chilled: place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. Hope that helps!


JennyMonday 2nd May 2022

Making this tonight, could you place a wrap on the bottom first?


    HollyTuesday 3rd May 2022

    Hey Jenny, yes you could place a wrap into the base of the tin first just make sure you line with a circle of parchment to make it easier to remove. Hope that helps!


Amy MorrisThursday 10th February 2022

Just made this for the first time and it was absolutely delicious but the only issue I have is that the greaseproof paper went soggy and ripped when trying to cut it up. This obviously made it difficult to remove. Do you have any advice?


    SharonFriday 11th February 2022

    Hi Amy, you need to line the tin with baking parchment (see step 1) rather than greaseproof paper. Baking parchment is moisture resistant and non-stick so won’t become soggy and rip like greaseproof paper.Hope this helps.


Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch