Chicken, Garlic & Lemon Pie Recipe

Name: Chicken, Garlic & Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING; extra virgin olive oil; sea salt; black pepper; 12 chicken thighs; 3 garlic cloves, peeled and crushed to a paste; 3 tablespoons flour; 2/3 cup white wine; 1 cup chicken stock; 4 sprigs thyme; 1 tablespoon lemon zest; 1/2 cup creme fraiche; 2 tablespoons capers, rinsed; FOR THE TOPPING; 2 1/4 lbs potatoes, peeled and halved (or quartered); 4 tablespoons flat leaf parsley, coarsely chopped

Servings: persons

FOR THE FILLING
extra virgin olive oil
sea salt
black pepper
12 chicken thighs
3 garlic cloves, peeled and crushed to a paste
3 tablespoons flour
2/3 cup white wine
1 cup chicken stock
4 sprigs thyme
1 tablespoon lemon zest
1/2 cup creme fraiche
2 tablespoons capers, rinsed
FOR THE TOPPING
2 1/4 lbs potatoes, peeled and halved (or quartered)
4 tablespoons flat leaf parsley, coarsely chopped

1
Heat a tablespoon of olive oil in a large saucepan over a medium-high heat, season the chicken thighs and colour them on both sides, half at a time. Just before the end of cooking the second batch, drain off all but a tablespoon of the fat, then stir in the garlic and cook for a moment.
2
Return all the chicken to the pan, sprinkle over the flour and turn the chicken to coat it. Add the wine which will thicken as it blends with the flour and let this simmer for a moment.
3
Pour in the chicken stock or water and stir. Add the thyme, lemon zest and some seasoning. Bring the sauce to a simmer, cover and cook over a low heat for 30 minutes, stirring once.
4
Remove the chicken pieces and place in a bowl. Take off and discard the skin and coarsely shred the flesh. Skim any fat off the surface of the sauce and strain it into a non-stick pan. Simmer to reduce by about half, then stir in the creme fraiche and capers, and adjust the seasoning. Stir in the chicken and transfer this to an ovenproof dish.
5
Boil the potatoes until tender, then drain them. Now mash them very coarsely, partly chopping them with the side of the masher. Stir in 3 tablespoons of olive oil and some salt, and then the parsley. Spoon the potato on top of the chicken. The pie can be prepared in advance, in which case leave it to cool, then cover and chill.
6
Heat the oven to 400F, and bake for 35-40 minutes until golden and the potato is crisp.

991

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE FILLING, extra virgin olive oil, sea salt, black pepper, and more.

Yes, Chicken, Garlic & Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken, Garlic & Lemon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions