Chicken and white wine pie

12 Ingredients

• 1 barbecue chicken

• 250g baby frozen peas

• 5 spring onions

• 1 lemon

• 4 thawed sheets frozen puff pastry

• 1 egg

• 1 tbsp olive oil

• 2 cloves garlic

• 4 sprigs thyme

• 60ml (1/4 cup) dry white wine

• 250ml (1 cup) double cream

• Green salad, to serve

• Select all ingredients

5 Method Steps

• Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken (1 barbecue chicken) meat, discarding skin and bones. Place peas (250g baby frozen peas) in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands.

• Roughly chop onions (5 spring onions), including most of the green (Green salad, to serve) part, and place in a bowl with chicken and peas. Zest lemon (1 lemon) over chicken mixture, season with salt and pepper, then toss to combine.

• Line an oven tray with baking paper. Stack 2 pastry sheets on top. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg (1 egg), then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning).

• Meanwhile, heat oil (1 tbsp olive oil) in a pan over medium heat. Bruise garlic (2 cloves garlic), discard skins, then add to pan. Strip leaves from thyme (4 sprigs thyme) into pan, then cook, stirring, for 1 minute or until fragrant. Add wine (60ml (1/4 cup) dry white wine) and simmer for 3 minutes or until reduced by half. Add cream (250ml (1 cup) double cream) and simmer for 2 minutes. Discard garlic.

• Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.

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Better for you

Recipes with a Health Score of 4.5+