Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Spring chicken pie recipe

Spring chicken pie

With a crunchy filo top

Spring chicken pie recipe

1 hr 35 mins
Not Too Tricky

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Elspeth Meston

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!

  1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Halve the lemons, quarter the Jersey Royals, then pick and finely chop the tarragon and parsley.
  3. 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.
  4. Pop in the oven for 45 minutes, or until golden, crispy and cooked. Remove from the oven and allow to cool.
  5. 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.
  6. Once the chicken is cool enough to handle, remove and reserve the skin and discard any gristle. Shred the meat, discarding the bones.
  7. Squeeze the garlic from its skins back into the roasting tray and squeeze over all the juice from the lemons and toss well.
  8. 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.
  9. 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.
  10. Bake for 25 minutes, or until crispy and golden, then serve with a crisp green salad.

Tags

related features