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Week 40: Chicken and ratatouille pie with cheese and peanut pastry.

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This was inspired by a recipe in The Creative Vegetarian Cookbook. We made a few changes, such as adding chicken (which was in the fridge and needed eating) and using the vegetables we had available in the house.


For the pastry:

  • 60g butter
  • 120g self raising flour
  • 60g grated cheese
  • 60g ground up salted peanuts

For the filling:

  • 1 medium onion
  • 1 red pepper
  • 1 courgette
  • ½ leek
  • 3 medium tomatoes.
  • pinch of chilli
  • 2 cloves garlic
  • 1 tsp chopped parsley
  • 2 chicken breasts

For the sauce:

  • 40g plain flour
  • 40g butter
  • 300ml milk


  1. Mix the pastry ingredients together.
  2. Chop the chicken and vegetables and gently fry until the chicken is cooked and the vegetables have softened.
  3. To make the white sauce, make a roux using the butter and flour and slowly add the milk to make a thick sauce.
  4. Mix the filling and sauce together and pour into an oven-proof dish.
  5. Roll out the pastry and cover the filling. Brush with some beaten egg.
  6. Bake for 30 minutes at gas mark 5.

Chicken and ratatouille pie

Chicken and ratatouille pie