Jamie Magazine
By Elspeth Meston
Spring chicken pie
With a crunchy filo top
1 hr 35 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
2 lemons
500g Jersey Royals
½ a bunch of fresh tarragon (15g)
1 bunch of fresh flat-leaf parsley (30g)
8 free-range chicken thighs, bone in, skin on, from sustainable sources
6 cloves of garlic
olive oil
50g unsalted butter
2 tablespoons plain flour
400ml organic chicken stock
2 teaspoons Dijon mustard
75g watercress
5 sheets of filo pastry
Method
Serve with seasonal veg for the perfect family dinner!
- Preheat the oven to 190ºC/375ºF/gas 5.
- Halve the lemons, quarter the Jersey Royals, then pick and finely chop the tarragon and parsley.
- Put the chicken, unpeeled garlic cloves, lemon and potatoes in a large baking tray, drizzle with oil, season with sea salt and black pepper, then toss together.
- Pop in the oven for 45 minutes, or until golden, crispy and cooked. Remove from the oven and allow to cool.
- Melt the butter in a large non-stick pan until bubbling. Add the flour and stir for 1 to 2 minutes to form a paste, then slowly pour in the stock, whisking until thickened. Add the mustard, then season.
- Once the chicken is cool enough to handle, remove and reserve the skin and discard any gristle. Shred the meat, discarding the bones.
- Squeeze the garlic from its skins back into the roasting tray and squeeze over all the juice from the lemons and toss well.
- Pour over the thickened stock and add the herbs and watercress. Check the seasoning, then finely chop the chicken skins and sprinkle over the filling.
- Lay out sheets of filo on a clean surface and cut each one in half. Lightly scrunch up and place on top of the pie filling, brushing with a little oil.
- Bake for 25 minutes, or until crispy and golden, then serve with a crisp green salad.
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