Alive and Cooking

Chicken & Yellow Pea Pie

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(Serves 4)
250g chicken thigh fillets (boneless)
½ brown onion
2 cloves garlic
1 carrot
½ stick celery
6 sage leaves, chopped
1 cup split yellow peas
2 sheets shortcrust pastry
500ml chicken stock
Olive oil
Salt & pepper
Milk, for basting


In a saucepan, cover the yellow peas with the stock, bring to the boil then simmer for 30 minutes. (Check now and then, to make sure it does not run out of stock and burn. Top up if necessary.)
Dice the chicken, onion, garlic, carrot and celery.
Splash olive oil into a frying pan, bring up to heat and toss in the chicken, vegetables, sage and the yellow peas (drained of excess fluid). Season with salt and pepper and cook for 5-8 minutes. Allow to cool.
Line a loaf tin with pastry. Fill with the chicken mix.
Score the second sheet of pastry and place on top as the lid. Brush with milk and season with salt. Bake in a preheated oven at 190°C for 20 minutes.

Chicken & Yellow Pea Pie