Creamy Spring Chicken Pie

Ingredients

For the Filling:

• 600 g chicken thighs

• 1 large onion, diced

• 1 tbsp garlic

• 1 leek, sliced

• 200 g chestnut mushrooms, sliced

• 100 g tenderstem broccoli, chopped

• 200 g peas

• 1 tbsp fresh or dried thyme

• 1 tbsp rosemary

• 1 tbsp plain flour

• 1 tbsp Dijon mustard

• 100 g lighter soft cheese or cream cheese

• 400 ml chicken stock

• 1 tsp olive oil

• Salt & pepper, to taste

For the Pastry:

• 375 g puff pastry sheet

• 1 egg yolk, beaten (for egg wash)

Instructions

1. Heat 1 tsp olive oil in a large oven-proof pan over medium heat. Add the chicken thighs, thyme, salt, and pepper. Cook for 5–7 minutes until golden, then remove from the pan.
2. In the same pan, add onions, leeks, garlic, mushrooms, broccoli, and rosemary with a splash of water. Sauté until softened, around 6–8 minutes.
3. Sprinkle in 1 tbsp flour and stir well. Gradually pour in the chicken stock, stirring to avoid lumps, until smooth and slightly thickened.
4. Stir through the soft cheese and Dijon mustard. Season to taste. Add the peas and cooked chicken back into the pan and combine everything well.
5. Roll out the puff pastry and lay it over the pan. Crimp the edges to seal, and use any extra pastry to decorate (I made leaves for mine!).
6. Brush with beaten egg yolk, pierce a few fork holes on top for steam, and bake at 180°C for 20–25 minutes until golden brown.
7. Let rest for 5 minutes before serving. Best enjoyed with a side of greens or roasted potatoes.

CALORIES

477

PROTEIN

26.8g