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There's no greater comfort food than a plate of piping hot pie, and this recipe offers a lighter, brighter serving of that comfort.
Fresh herbs, peas, broad beans and the tender meat of our free range chicken thighs are combined with a luscious creamy sauce and a crunchy topping of filo pastry.
It's quick to pull together and quick to bake, so it's the perfect choice for a weekday supper that will satisfy a hungry crowd in a flash.
Preheat the oven to 190C.
Into a casserole dish drizzle in a little oil.
Remove the skin from the chicken thighs if you wish, although we prefer to leave them on for the extra taste and texture they bring to the finished dish. Place the chicken thights into the pan and cook through. This should take around 10 -15 minutes. Once cooked, remove chicken thighs from the pan and set to one side.
Roughly chop the spring onions and add these to the same dish you cooked the chicken in. Fry for 2-3 minutes until lightly coloured.
Slice the chicken thighs into small pieces and add back into the pan.
Pour in the hot stock along with the mustard and simmer for 10 minutes.
Add the torn kale, chopped herbs, peas and broad beans along with the crème fraîche. Mix together and season everything with a good pinch of salt and some black pepper.
Scrunch the filo pastry over the tip of the pie and brush with olive oil.
Place into the oven and bake for 15 minutes, or until golden brown.
