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.

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!

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‘One of our family favourites! So easy to do and doesn't take long to cook! It's absolutely delicious.. and one of our go to recipes for a quick, tasty meal.’

Tanisha Smith

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See what others have to say

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.


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