Spring Chicken Pie

Spring Chicken Pie

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


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 



 Tala Performance Superior 18cm Saucepan

Tala Wooden Chopping Board 

Tala Indigo and Ivory Enamelled Roaster 


  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!

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