Easy as pie!

Healthy deconstructed chicken pie!


What you need:

8 chicken thighs

2 Tbs olive oil

4 garlic cloves

2 large carrots chopped

100g mushrooms chopped

3 sprigs rosemary

Coarse salt and pepper

Puff pastry (store bought)

What you do:

Coat chicken in olive oil and season with S&P, place in an oven dish or roasting pan. Add carrots, garlic, mushrooms and rosemary.

Roast in oven for 40 min at 220 degrees Celsius.

Remove chicken from roasting pan (leave all other ingredients) and add one cup of stock. Place on stove, bring to boil and let the rosemary jus reduce.

Roughly break/de-bone chicken and place one side.

For the puff pastry:

Roll the pastry on a lightly floured surface.

Cut rectangular pieces (15cm x 10cm).

Fold over sides and brush with beaten egg.


To serve:

Plate one piece of puff pastry, top with chicken. Spoon carrots, mushrooms and rosemary jus on top. Serve with fresh spinach.


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