Make this chicken and shredded sprouts pie, then check out our chicken and leek pie, healthy chicken and leek pie, spring chicken pie and even more comforting pie recipes.


  • 2 onions, chopped
  • olive oil
  • 2 cloves garlic, crushed 
  • 300g sprouts, shredded
  • 4 skinless chicken breasts, cut into chunks
  • 2 tbsp  plain flour
  • 200ml  white wine
  • 4 tbsp  half-fat crème fraîche
  • a bunch flat-leaf parsley, finely chopped 
  • 3 x 400g tins butterbeans, rinsed and drained
  • 100ml skimmed milk


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Fry the onions in 1 tsp olive oil for about 5 minutes, or until soft. Add the garlic and fry for another minute, then add the shredded sprouts. Fry for 5 minutes, until the sprouts are just softening. Add the chicken pieces and fry until lightly browned. Add the flour and season. Add the wine and simmer until the liquid has reduced by half. Stir in the crème fraîche and parsley.

  • STEP 2

    Tip the beans into boiling, salted water and cook for 5 minutes. Drain and blend with the milk using a stick blender, until smooth and season well. Tip the filling into a baking dish, then spoon over the mash. Drizzle with 1 tsp olive oil and cook for 20-30 minutes, until the topping is golden and the filling is piping hot.


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