Name: Spring-Time Chicken, Veg and Herb Pie
Ingredients: 1 onion (finely diced); 1 carrot (peeled and diced); 1 celery stick (finely diced); 2 garlic cloves (roughly chopped or grated); 100 g button mushrooms (quartered); 400 g chicken thigh fillets (cut into bite-sized pieces); 1 leek (white part only, finely sliced); 4 spring onions (finely sliced); 3 tablespoons plain flour; 250 ml chicken or vegetable stock; 200 ml milk; 50 g frozen peas; 2 tablespoons finely chopped fresh parsley; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh tarragon; 1 teaspoon dried marjoram or oregano; 2 sheets puff pastry (cut into triangles); 1 egg (beaten); 2 teaspoons sesame seeds; 1/2 teaspoon nigella seeds; olive oil (for cooking); salt flakes and freshly cracked black pepper (to taste)

Spring-Time Chicken, Veg and Herb Pie

This is comfort food at its best. A creamy chicken and vegetable filling, full of fresh herbs, topped with golden puff pastry and sesame seeds. Perfect for family dinners or when you want something satisfying, fresh and cosy.

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Servings: 6 servings

Course: Dinner, Lunch

Ingredients Method

Ingredients

1 onion finely diced
1 carrot peeled and diced
1 celery stick finely diced
2 garlic cloves roughly chopped or grated
100 g button mushrooms quartered
400 g chicken thigh fillets cut into bite-sized pieces
1 leek white part only, finely sliced
4 spring onions finely sliced
3 tablespoons plain flour
250 ml chicken or vegetable stock
200 ml milk
50 g frozen peas
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh thyme leaves
1 tablespoon fresh tarragon
1 teaspoon dried marjoram or oregano
2 sheets puff pastry cut into triangles
1 egg beaten
2 teaspoons sesame seeds
1/2 teaspoon nigella seeds
olive oil for cooking
salt flakes and freshly cracked black pepper to taste

Method

Heat a large pan over medium heat. Add a drizzle of olive oil, then sauté the onion, leek, carrot, and celery for 6-8 minutes, until softened.
Add the chicken and cook for about 5 minutes, until golden.
Stir in the spring onions, mushrooms, and garlic. Cook for 2-3 minutes, until the mushrooms soften.
Sprinkle over the flour and cook for 2 minutes, stirring, to remove the raw flour taste.
Pour in the stock and milk, stirring well to avoid lumps.
Add the parsley, thyme, tarragon, and marjoram. Bring to a simmer, then reduce the heat to low. Cook uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper.
Preheat the oven to 180°C fan. Stir in the peas into the pie filling, then spoon into a baking dish or individual ramekins. Allow to cool slightly.
Arrange the puff pastry triangles over the top, slightly overlapping. Brush with beaten egg and sprinkle with sesame and nigella seeds.
Bake for 30-40 minutes, until the pastry is golden and puffed.
Serve warm with a simple green salad or steamed vegetables.