Hairy Bikers Tangle Pie​ Recipe

This Hairy Bikers tangle pie is made with cooked chicken, smoked ham, leeks, and half-fat crème fraîche. The creamy filling sits under a crispy scrunched filo pastry topping that bakes golden and crunchy. Ready in under an hour, it serves 5 at just 429 calories per portion.

I love making this pie when I have leftover roast chicken to use up. It feels like a real treat without the heaviness of a traditional pastry lid.

Hairy Bikers Tangle Pie Ingredients

For the Filling:

• 2 tsp sunflower oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium leek, trimmed and thinly sliced
• 100ml white wine
• 150ml water
• 1 chicken stock cube
• 1kg whole cooked chicken
• 100g sliced smoked ham
• 2 tbsp plain flour
• 300g half-fat crème fraîche
• Freshly ground black pepper

For the Topping:

• 3 sheets filo pastry (38 x 30cm each)
• 1.5–2.5 tsp sunflower oil, for brushing

How To Make Hairy Bikers Tangle Pie

1. Soften the onion and leek: Heat the sunflower oil in a large non-stick pan over a low heat. Add the onion and garlic, then fry for 5 minutes until softened. Add the leek and cook for 1 minute more.
2. Build the sauce base: Pour in the white wine and 100ml of the water. Dissolve the stock cube, squishing it with a wooden spoon. Simmer on high heat until reduced by half, then remove from the heat.
3. Prepare the chicken and ham: Remove the skin from the chicken and tear the meat into bite-sized pieces. Cut the ham into 1.5cm strips. Place both in a bowl, sprinkle the flour over, and toss to coat.
4. Combine the filling: Add the onion mixture, remaining water, and crème fraîche to the chicken and ham. Season with black pepper and stir until combined. Spoon into a 1.5-litre pie dish.
5. Prepare the filo topping: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Stack the filo sheets and cut through all layers to make 9 rectangles.
6. Assemble the pie: Brush each rectangle lightly with sunflower oil. Loosely scrunch each piece and place them close together over the filling until covered.
7. Bake until golden: Place the pie in the oven and bake for 30–35 minutes. The filo should be crisp and golden brown, with the filling bubbling underneath.

What Is the Secret to Perfect Tangle Pie?

• Use leftover roast chicken: This pie is perfect for using up Sunday roast leftovers. Tear the meat into rough pieces for the best texture in the filling.
• Keep filo covered while you work: Filo dries out and cracks quickly once exposed to air. Cover unused sheets with a clean, damp tea towel while you scrunch each piece. For another filo pie, try our chicken, ham and leek pie.
• Let the filling cool before assembling: Hot filling can make filo pastry soggy. Allow the mixture to cool for a few minutes before adding the topping.
• Scrunch loosely for maximum crunch: The more air between the filo layers, the crispier the topping will be. Avoid pressing the pastry down tightly.

What Should You Serve on the Side?

This pie is filling enough to serve on its own without potatoes or rice. Steamed green vegetables such as tenderstem broccoli, green beans, or garden peas make a fresh side.

A green salad with a sharp vinaigrette also works well to cut through the creamy filling.

For a heartier meal, serve alongside creamy mashed potatoes. If you are looking for more comforting pie recipes, our chicken and mushroom pie is another family favourite.

Does This Reheat Well?

Store any leftover pie in an airtight container in the fridge for up to 2 days. Reheat in an oven at 180°C (160°C Fan / Gas Mark 4) for 10–15 minutes until piping hot. The filo topping will soften slightly, so it will not be quite as crisp as when freshly baked.

This pie is not ideal for freezing once assembled, as the filo pastry becomes soggy when thawed. You can freeze the filling on its own for up to 3 months. Thaw it completely, then top with fresh filo and bake as directed.

Nutrition Facts

• Calories: 429 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Sodium: 680mg
• Total Carbohydrate: 22g
• Dietary Fibre: 2g
• Sugars: 5g
• Protein: 42g

Frequently Asked Questions

What makes a tangle pie different from a regular pie? The name comes from the scrunched-up filo pastry topping. Instead of a solid pastry lid, sheets of filo are loosely crumpled over the filling, creating a lighter, crispier crust.

How does the Hairy Bikers tangle pie compare to a classic chicken and ham pie? A traditional chicken and ham pie uses shortcrust or puff pastry, which is much heavier. The tangle pie swaps that for filo, making it lower in calories and quicker to prepare.

Can I use turkey instead of chicken in this tangle pie? Yes, leftover roast turkey works just as well. Keep the quantities the same and ensure raw turkey is fully cooked before adding to the filling.

Can I make the filling the night before? Yes, prepare the filling and store it covered in the fridge overnight. Top with fresh filo and bake just before serving for the crispiest result.

Do I need to blind bake the filo pastry? No, filo pastry does not need blind baking. Simply scrunch, oil, and place it on top of the filling before putting the dish in the oven.

You May Also Like:

• Hairy Bikers Chicken, Ham and Leek Pie Recipe
• Hairy Bikers Chicken and Mushroom Pie Recipe
• Hairy Bikers Cottage Pie with Cheesy Mash Recipe

Hairy Bikers Tangle Pie Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Main

Difficulty:BeginnerPrep time: 25 minutesCook time: 35 minutesRest time: minutesTotal time:1 hour Servings:5 servingsCalories:429 kcalCooking Temp:200 CEstimated Cost:8-12 £ Best Season:Summer

Description

This Hairy Bikers tangle pie is a lighter take on a classic chicken and ham pie. Cooked chicken and smoked ham in a creamy leek and wine sauce, topped with scrunched filo pastry. Ready in under an hour at just 429 calories per serving.

Ingredients

For the Filling:

• 2 tsp sunflower oil
  
• 1 medium onion, finely chopped
  
• 2 garlic cloves, crushed
  
• 1 medium leek, trimmed and thinly sliced
  
• 100ml white wine
  
• 150ml water
  
• 1 chicken stock cube
  
• 1kg whole cooked chicken
  
• 100g sliced smoked ham
  
• 2 tbsp plain flour
  
• 300g half-fat crème fraîche
  
• Freshly ground black pepper

For the Topping:

• 3 sheets filo pastry (38 x 30cm each)
  
• 1.5–2.5 tsp sunflower oil, for brushing

Instructions

1. Soften the onion and leek: Heat the sunflower oil in a large non-stick pan over a low heat. Add the onion and garlic, then fry for 5 minutes until softened. Add the leek and cook for 1 minute more.
   
2. Build the sauce base: Pour in the white wine and 100ml of the water. Dissolve the stock cube, squishing it with a wooden spoon. Simmer on high heat until reduced by half, then remove from the heat.
   
3. Prepare the chicken and ham: Remove the skin from the chicken and tear the meat into bite-sized pieces. Cut the ham into 1.5cm strips. Place both in a bowl, sprinkle the flour over, and toss to coat.
   
4. Combine the filling: Add the onion mixture, remaining water, and crème fraîche to the chicken and ham. Season with black pepper and stir until combined. Spoon into a 1.5-litre pie dish.
   
5. Prepare the filo topping: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Stack the filo sheets and cut through all layers to make 9 rectangles.
   
6. Assemble the pie: Brush each rectangle lightly with sunflower oil. Loosely scrunch each piece and place them close together over the filling until covered.
   
7. Bake until golden: Place the pie in the oven and bake for 30–35 minutes. The filo should be crisp and golden brown, with the filling bubbling underneath.