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Spring Chicken Pie

Spring Chicken Pie


  • Two lemons
  • 500 g Jersey Royals
  • Half a bunch of fresh tarragon
  • One bunch of fresh flat-leaf parsley
  • Eight free-range chicken thighs, bone in, skin on, from sustainable sources
  • Six cloves of garlic
  • Olive oil
  • 50 g unsalted butter
  • two tablespoons plain flour
  • 400 ml chicken stock
  • two teaspoons Dijon mustard
  • 75 g watercress
  • Five sheets of filo pastry


  1. Pre warmth the cooker to 190ºC/gas 5.
  2. Divvy up the flops, quartier the SweaterRoyalties, afore pick thenexcellentlycut the tarragon thenbasil.
  3. Place the chicken, peeled garlic pieces, lemon and potatoes in a large baking tray, drizzle with oil, season, and then toss together and pop in the oven for 45 minutes, or until golden, crispy and cooked.
  4. Eliminate from the oven and allow cooling.
  5. Meanwhile, melt the butter in a large non-stick pot until bubbling. Add the flour and stir for one to two minutes to form a paste, then slowly pour in the stock, whisking until solidified. Add the mustard, then time.
  6. Once the chicken is cool enough to handle, take out and reserve the skin and get rid of any gristle.
  7. Shred the meat, disposal the bones.
  8. Squeeze the garlic since its skins mainstay into the boiling tray and congestion over all the liquor from the jalopies and heavehealthy.
  9. Pour finished the set stock and add the herbs and watercress.
  10. Check the seasoning, then splendidly chop the chicken skins and trickle over the filling.
  11. Lay out leaves of filo on a clean external and cut everyone one in half.
  12. Lightly squeeze up and place on top of the pie filling, scrubbing with the moltenfat.
  13. Overheat for 25 minutes, or up untilcrunchy and faded, and thenhelp with a crumblybright green salad.