This warming, flavorful chicken pie brings the taste of Greek summer into fall.
4 people, 45 minutes
You will need:
2 tablespoons olive oil
1 cup chicken strips
Handful rosemary sprigs
1 cup feta cheese, diced
½ cup sundried tomatoes
1 cup frozen spinach, defrosted
1 pack puff pastry
8 medium sized potatoes (e.g. Mary’s Rose)
½ cup diced butter
Handful red cabbage microgreens
Salt and freshly ground pepper
Step one: Fry the chicken strips and half of the rosemary sprigs in the olive oil until lightly brown. Season with salt and pepper.
Step two: In a mixing bowl, add the feta, sun dried tomatoes, eggs, spinach, and chicken strips. Mix well.
Step three: Use some of the remaining oil from the sun dried tomato jar to lightly grease a deep sided tin suitable for pieces. Line the greased tin with the puff pastry sheet, hanging any excess over the side.
Step four: Add the pie mixture into the tin. Once full, seal the mixture by wrapping the excess pastry back into the centre like a parcel. Lightly grease the top with a touch of oil. Put into the oven at 360°F for 30 minutes.
Step five: While the chicken pie bakes, fill a cooking pot with water. Bring to the boil, then add the potatoes. Cook for 10-15 minutes, checking with a fork to see if they’re cooked through.
Step six: Add the potatoes to a suitable dish. Cut each one in half, add the diced butter, the remaining rosemary sprigs, and the red cabbage microgreens. Shake around gently until the butter has melted, then finally season. Serve alongside the chicken pie.