Follow us on:

Spring chicken pie

By Faeza
26 August 2016

spring chicken pie


¦ 50g butter

¦ 500g new potatoes with

skin on, halved

¦ 2 limes

¦ salt and freshly ground

black pepper

¦ 65ml (¼ cup) sunflower oil

¦ 8 chicken thighs, bone in

and skin on

¦ 4 cloves of garlic, crushed

¦ 45ml (3 tablespoons)

chopped fresh basil

¦ 45ml (3 tablespoons)

chopped flat-leaf parsley

¦ 50g unsalted butter

¦ 30ml (2 tablespoons)

plain flour

¦ 375ml (1½ cups)

chicken stock

¦ 10ml (2 teaspoons)

Dijon mustard

¦ 2 sheets of filo pastry


Preheat the oven to 190°C.

Melt butter in a large frying pan and add potatoes.

Fry until golden, crispy and cooked.

Drizzle with lime juice and season with salt and freshly ground black pepper.

Transfer into a casserole dish.

In the meantime, heat oil in the same pan and fry chicken thighs, garlic and herbs until cooked through and golden.

Add to the casserole dish with potatoes.

In a separate saucepan, melt butter and add flour.

Stir for 1 to 2 minutes to form a paste and slowly pour in stock, whisking until thickened.

Add mustard and salt and pepper.

Pour thickened stock over chicken and potatoes.

Lay out sheets of filo pastry and cut each one in half.

Lightly scrunch up and place on top of the potatoes and chicken filling.

Brush pastry with butter and bake for 25 minutes or until golden.

Serve with green salad.