Chicken and White Wine Pie

Preparation time: 15 minutes

Cook time: 40 minutes

Nutrition facts (per serving): 212 cal (9g fat, 21g protein, 0.5g fiber)

The famous chicken white wine pie recipe is here to make your French cuisine extra special. Try it with puff pastry and barbecued chicken for best taste.

Ingredients (8 servings)

1 barbecue chicken

9 ounces baby frozen peas

5 spring onions

1 lemon

4 sheets frozen puff pastry

1 egg

1 tablespoon olive oil

2 cloves garlic

4 sprigs thyme

1/4 cup dry white wine

1 cup double cream

Green salad, to serve

Preparation

At 428 degrees F, preheat your oven. Boil a kettle of water. During this time, shred chicken, and discard its bones. Add peas to a bowl, pour boiling water, and then leave it for 1 minute. Drain and squash the blanched peas with your hands. Add the shredded chicken and the onions to the peas. Season the chicken mixture with lemon zest, salt, and black pepper. Layer an oven tray with parchment paper. Stack 2 pastry sheets on top. Add chicken mixture at the center of pastry. Place the remaining 2 pastry sheets over, stretching to cover the filling.

Brush its edges with water and press to seal. Beat the egg and then brush over the pie. Using a knife to cut a ¾ inch hole on top of the pie. Bake for 25 minutes approximately until the pastry is golden from top. During this time, pour oil into a pan over medium heat. Score garlic, peel, then add to the pan. Strip the leaves from thyme into the pan, then sauté for 1 minute. Add wine and simmer for 3 minutes until reduced to half. Add the cream and simmer for 2 minutes. Discard garlic. Spoon the cream mixture into the pie through the hole. Stand for 5 minutes. Serve pie with a green salad.