Golden Chicken Pie

Golden Chicken Pie

Doesn’t a Golden Chicken Pie just sound so heavenly? One of those meals that will become an instant favourite regardless of whether it’s for a Wintery supper by the fire or a Spring time picnic down by the dam.

I wish I could take credit for the name. But it’s actually from Sophie Hansen’s beautiful book ‘A Basket by the Door’. As soon as I saw the name I was immediately dreaming of how I could make a Golden Chicken Pie that would be just as delicious and comforting but without all the hassle (and carbs) of pastry.

It took a while to get there but I couldn’t be happier with this super simple ‘pie’ topped with a mixture of hummus and egg yolk (for the golden colour).

All you need is to soften an onion, brown some diced chicken. Mix together some hummus and egg (commercial hummus is fine). And then give it a blast in a scorching hot oven for 10 minutes.

Just don’t tell anyone how easy it is.

If you don’t want to generate the egg white leftovers, you can just use a whole egg instead of the yolks. The colour won’t be as golden but it will still taste amazing.

Oh and… If you want an even lower carb option use my Almond Hummus, or Broccoli Hummus.

Golden Chicken Pie
5 from 1 vote

Golden Chicken Pie

Total Time 30 minutes
Servings 2 hungry people


  • 1 large onion
  • 450 g chicken thigh fillets or breast fillets
  • 200 g hummus
  • 2 egg yolk
  • 1 bag baby spinach


  1. Turn your oven to 250C (480F). Slice your onion in half lengthwise, remove the skins. Then slice each half into thin 1/2 moons.
  2. Heat a little oil in a small (20cm / 8in) frying pan on a medium heat. Cook onion, covered, stirring every few minutes until the onion is no longer crunchy. If it browns that's OK but it more about softening it. Will take about 7-8 minutes.
  3. Meanwhile, slice the chicken into bite sized pieces. When the onion is soft, increase the heat to high and add the chicken and 1/4 teaspoon find salt. Cook uncovered stirring every few minutes until chicken is no longer pink.
  4. While the chicken cooks, mix the hummus and egg yolks together in a small bowl.
  5. When the chicken is no longer pink, remove from the heat. If your pan is oven proof use a spoon to smooth the chicken into a single layer. If your pan isn't oven proof, quickly line a 20cm pie dish or spring form pan with baking paper and spoon the chicken mixture into the dish. Pour over the hummus mixture smoothing it with a spoon to cover the surface. Don't stress too much about getting it completely even.
  6. Pop in the oven for 10 minutes if using your frying pan (or 12 minutes if using a different dish for baking. Given you won't have the residual heat of the pan it will take longer).
  7. When the pie is golden and bubbling, remove from the oven serve hot or at room temp with baby spinach or salad leaves on the side.

Recipe Video

NET CARBS 21g/serve

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Variations & Substitutions Golden Chicken Pie

no waste – replace 2 egg yolks with 1 whole egg.

keto / ultra low carb – use my Almond Hummus, Broccoli Hummus.

vegetarian – chicken = cooked lentils, beans or chickpeas or mushrooms or eggplant.

legume-free / paleo – use the keto options above.

more substantial (carb lovers) – use commercial puff pastry and bake as per these flexitarian pies or serve with warm pita bread or tortillas.

more substantial (low carb) – serve with a more substantial salad.

Low FODMAP – replace the onion with defrosted and drained frozen spinach – stir in after the chicken is cooked.

more vegetables – feel free to add any cooked veg that takes your fancy. I’m a big fan of mushrooms in pies.

different protein – use any tender diced meat that doesn’t need long cooking, crumbled sausages or ground (minced) meat or see the vegetarian options.

hot! – serve with your favourite hot sauce or add some dried chilli flakes or chilli powder to the chicken once it is cooked.

spicy – add whole cumin or coriander seeds to cook with the onion. Or add 1-2 teaspoons of ONE of the following: ground cumin, ground coriander, curry powder, baharat, berbere spice, ras el hanout or smoked paprika with the chicken. All spice would be good but you’d only need 1/2 teaspoon. Or for a Moroccan vibe add 1/2 teaspoon each ground cinnamon and ginger.

creamy – add a few tablespoons whipping cream or sour cream to the chicken just before topping with the hummus mixture.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

chicken thigh / breast fillets – freeze them.

hummus – will keep in the fridge for a few weeks. Can be frozen.

eggs – will keep in the fridge for weeks or use for another meal. Egg whites can be frozen or use them for another meal.

baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens.

Problem Solving Guide Golden Chicken Pie

bland – more salt! Serve with hot sauce or a squeeze of lemon or lime to freshen things up.

too dry – overcooked pie. Next time get it out earlier. For now a drizzle of extra virgin olive oil or a dollop of mayonnaise or pesto will help.

no oven – cook chicken and onion and serve on a bed of the hummus. Skip the egg.

Prepare Ahead Golden Chicken Pie

You can. I have a funny thing about reheated chicken so I would serve at room temp or cold. Just cook as per the recipe but keep the salad separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.

Golden Chicken Pie

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With love,
Jules x

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