Spring is in the air, and now that the sun is out, it is the perfect time to make something delicious. Jamie Oliver’s spring pie recipe is incredibly easy to make and is packed with roasted herb chicken, crispy potatoes and tender seasoned vegetables. This chicken pie would be a fantastic dish to make for Mother’s Day , but you could also save it for Easter next month if you're trying to think of the perfect festive meal.
On his website , Jamie said: “A gorgeous recipe for spring chicken pie. This is essentially a chicken pie with filo pastry, and it's full of lovely seasonal ingredients.” Ingredients (serves four) Eight chicken thighs Two lemons Six cloves of garlic Five sheets of filo pastry 400ml of chicken stock 500g of Jersey Royals potatoes Two tablespoons of plain flour Two teaspoons of Dijon mustard 75g of watercress 50g of unsalted butter 15g of tarragon 30g of parsley Salt and pepper Olive oil Instructions To begin, preheat the oven to 190C (or Gas Mark 5).
Prepare the vegetables by halving the lemons, cutting the potatoes into quarters and then finely chopping up the tarragon and parsley. Add the chicken, unpeeled garlic, lemon and potatoes to a large roasting tray. Drizzle the olive oil on top and then season with salt and pepper.
Toss everything in the baking tray so all the ingredients are mixed together, then place in the oven. Cook for 45 minutes until it looks golden and crispy. Melt the butter in a large pan.
Once it begins bubbling, add the flour an.
