Creamy Fajita Chicken Pie
With all the flavour of fajita night baked into a golden puff pastry pie, this dish is guaranteed to brighten up your midweek mealtimes.
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NutritionPer Serving
- Calories338
- Fat9.3g
- Saturates4.3g
- Carbs29g
- Protein30g
- Sugars10g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you love the sizzle of fajitas but fancy something a little cosier, this Fajita Chicken Pie is the best of both worlds. We’ve coated tender chicken, colourful peppers, and hearty beans in smoky fajita seasoning and a creamy, cheesy sauce, then topped it with a golden puff pastry lid. It’s indulgent enough to feel like a proper plate of comfort food but still light enough to slot into your midweek meal plan.
Serve with a crisp salad, your fave veggies, or even sweet potato fries when you’re in the mood for the ultimate fakeaway feast.
What diets is this Creamy Fajita Chicken Pie suitable for?
This Creamy Fajita Chicken Pie can easily be made dairy-free. If you’re cooking for someone with a dairy intolerance, just be sure to swap out the following ingredients for suitable dairy-free versions:
- Cream cheese
- Pastry
- Milk
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Creamy Fajita Chicken Pie?
No, this recipe doesn’t call for any special ingredients. You’ll find everything on your local supermarket shelves.
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How many calories are in this Creamy Fajita Chicken Pie?
There are only 338 calories in one serving of this Creamy Fajita Chicken Pie, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
Step 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and fry for 4 minutes. Then add the pepper and garlic, and continue to fry for a further 4 minutes.
Step 2
Add the chicken and cook for 6-8 minutes — until browned on all sides. In a small bowl, combine the cumin, coriander, chilli, garlic, and paprika. Sprinkle over the chicken and vegetables, and stir to coat.
Step 3
Add the black beans, passata, tomato puree, and water. Lower the heat and simmer for 5 minutes — until thickened.
Step 4
Remove from the heat, then stir through the cream cheese. Season with salt and pepper to taste. Pour into the ovenproof dish and leave to cool slightly.
Step 5
Preheat the oven to 180ºC.
Step 6
Lay the pastry sheet on-top of the pie filling, then crimp and decorate the top. Brush with milk and pop in the oven for 30 minutes — until the pastry is golden brown.
What could I serve with Creamy Fajita Chicken Pie?
Creamy Fajita Chicken Pie is delicious with a healthy side salad, or you could serve these with lots of different slimming-friendly options! Here are some ideas:
How do you know when Creamy Fajita Chicken Pie is cooked?
Once assembled, you’ll need to cook your Creamy Fajita Chicken Pie for 30 minutes — or until the pastry is golden brown.
Here in the UK, standard advice is to always cook food until it has reached 75ºC and stayed at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Creamy Fajita Chicken Pie in the fridge?
Once you’ve served up your Creamy Fajita Chicken Pie, ideally you should eat it within 4 hours.
If you do allow any leftovers to cool, be sure to refrigerate them in an air-tight container with a lid, and chill. You can store leftovers of Creamy Fajita Chicken Pie in the fridge for approximately 3 days or so.
Can I freeze Creamy Fajita Chicken Pie?
Yes, you can! This recipe can be frozen after baking, just remember to do the following:
- Freeze it as soon as it’s cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat Creamy Fajita Chicken Pie?
From chilled: Pop it in an ovenproof dish, loosely cover with foil, and bake in a pre-heated oven (180ºC) for 10 minutes — or until piping hot throughout.
From frozen: Allow it to defrost fully, then transfer to an ovenproof dish. Heat the oven to 180ºC and then continue following the recipe from Step 8.
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Creamy Fajita Chicken Pie
With all the flavour of fajita night baked into a golden puff pastry pie, this dish is guaranteed to brighten up your midweek mealtimes.
-
Prep Time
15 MINS
-
Cook Time
45 MINS
- KCals 338
- Carbs 29G
Instructions
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and fry for 4 minutes. Then add the pepper and garlic, and continue to fry for a further 4 minutes.
- Add the chicken and cook for 6-8 minutes, until browned on all sides. In a small bowl, combine the cumin, coriander, chilli, garlic, and paprika. Sprinkle over the chicken and vegetables, then stir to coat.
- Add the black beans, passata, tomato puree, and water. Then lower the heat and simmer for 5 minutes, until thickened.
- Remove from the heat and stir through the cream cheese. Season with salt and pepper to taste. Pour into the ovenproof dish, and leave to cool slightly.
- Preheat the oven to 180ºC.
- Lay the pastry sheet on-top of the pie filling, and crimp and decorate the top. Brush with milk, then pop into the oven for 30 minutes — until the pastry is golden brown.
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Recipe notes
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