Our Tala Spring chicken pie is a delicious Spring dish made with tender chicken pieces and an assortment of spring vegetables such as peas and spinich, cooked in a creamy sauce and topped with a flaky pastry crust. Enjoy! 

Prep time: 15 mins 

Cooking time: 30 mins

Serves: 4

Ingredients:

4 chicken breasts, diced or sliced

2 tbsp extra virgin olive oil 

2 garlic cloves, minced

1 large brown onion, sliced 

150g asparagus 

150g frozen peas

200g spinach 

250ml chicken stock

150ml double cream

1 tbsp mustard 

200g filo pastry

30g unsalted butter, melted

Salt, to taste

Black pepper, to taste 

Equipment:

 Tala Performance Superior 18cm Saucepan

Tala Wooden Chopping Board 

Tala Indigo and Ivory Enamelled Roaster 

Method: 

1. Heat the oil up in a large pot. Add the garlic and onion and cook for a few mins or until soft.
2. Add the chicken breasts and stock, then let simmer for 5 mins.
3. Stir in the double cream and mustard.
4. Add the spinach, peas and asparagus and cook for 4-5 mins. Season with salt and pepper.
5. Transfer the chicken and greens to a small enamel tray. Cover with filo pastry.  Brush the pastry with a generous amount of butter.
6. Bake in a preheated oven to 200°C/180°C fan/gas mark 6 for about 15-20 mins, until golden.
7. Enjoy!