Chicken and white wine pie


Chicken and white wine pie

Total Time: 40 Mins


  • 1 barbecue chicken
  • 250g baby frozen peas
  • 5 spring onions
  • 1 lemon
  • 4 thawed sheets frozen puff pastry
  • 1 egg
  • 1 tbs olive oil
  • 2 cloves garlic
  • 4 sprigs thyme
  • 60ml (1/4 cup) dry white wine
  • 250ml (1 cup) double cream
  • Green salad, to serve


  1. Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken meat, discarding skin and bones. Place peas in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands.
  2. Roughly chop onions, including most of the green part, and place in a bowl with chicken and peas. Zest lemon over chicken mixture, season with salt and pepper, then toss to combine.
  3. Line an oven tray with baking paper. Stack 2 pastry sheets on top. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg, then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning).
  4. Meanwhile, heat oil in a pan over medium heat. Bruise garlic, discard skins, then add to pan. Strip leaves from thyme into pan, then cook, stirring, for 1 minute or until fragrant. Add wine and simmer for 3 minutes or until reduced by half. Add cream and simmer for 2 minutes. Discard garlic.
  5. Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.