Em’s Spring Greens Chicken Pie

• загальний час: 35 minutes

Інгредієнти

I adore pie but I remember it was one of the first things I demonised when I got wrapped up in the toxic world of diet culture many years ago. I’m here to show you a good pie can be balanced, nourishing and part of any healthy diet. Filled to the brim with all the greens, fresh herbs, and roasted chicken. Perfect to use up any leftover chicken you may have from a Sunday.

You will need to feed 4

1 roll puff pastry

2 precooked skinless chicken legs a mix of leg and breast (we want around 300g chicken meat)

1 leek

1 shallot or 1 white onion

1 courgette

100g frozen peas

Handful of chopped kale, spinach or cavolo nero

2 cloves garlic

Fresh thyme and tarragon (or use basil!)

2 tbsp half fat creme fraiche

1 lemon

1 chicken stock cube

Plain flour

Parmesean

1 egg

Напрямки

Shred the chicken meat off the bone and roughly chop. Set to one side.

Dice your leek, onion, courgette, garlic and saute in a la rge pan with a little oil, 1 tsp fresh thyme, a pinch of salt and pepper for 10 minutes to soften, stirring occasionally.

Add in 1 heaped tbsp flour and cook out for a few seconds. Pour in a little cold water and mix to form a smooth paste, then pour in 250ml of cold water and add 1 stock cube. Simmer to thicken for 5 minutes then add in the greens of choice, the roasted chicken, frozen peas, fresh chopped tarragon and 1 tsp mustard.

Simmer for a few minutes then finally add in the zest of one lemon, 20g parmesan, 2 tbsp creme fraiche and season with a little extra salt and pepper if needed.

Pour the mix into a dish and allow to cool slightly.

Lay your pastry over the top, trimming off any excess. I baked mine in a skillet but a baking dish is fine. Crimp the edges, cut 4 little vents in the middle and brush with the whisked egg and finish with a tiny sprinkle of salt.

Bake at 200c fan for 15-20 minutes until golden brown and serve.