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Chicken and savoy cabbage pie

Chicken and savoy cabbage pie


This super easy pie recipe uses just 5 ingredients.

  • Feeds 4 Feeds 4
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    2068kj 495kcal
  • Fat
    High 35%
  • Saturates
    High 51%
  • Sugar
    Low 10%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 32g


  • 4 Co-op British chicken thighs
  • ½ x Co-op British savoy cabbage, finely shredded
  • 300ml tub Co-op reduced fat crème fraîche
  • Zest of 1 lemon
  • 4 sheets filo pastry


  1. Preheat the oven to 190°C/fan 170°C/Gas 5. Arrange the chicken thighs in a shallow roasting tin and season. Bake for 40 mins.
  2. Just before the chicken is ready, bring a large pan of water to the boil and add the savoy cabbage. Bring back to the boil and cook for 2 mins. Drain well, then set aside.
  3. Shred the chicken into large chunks with 2 forks, discarding the skin and bones, then put in a bowl — along with the cooking juices from the tin.
  4. Stir through the crème fraîche, lemon zest and drained cabbage, mixing well. Spoon this into a pie dish.
  5. Lightly brush the filo pastry with a little olive oil before gently scrunching up and laying on top. Bake the pie for 20 mins, until piping hot and golden, then serve.

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