Country Chicken and Kumara Pie with Thyme Pastry

Country Chicken and Kumara Pie with Thyme Pastry

I like to use chicken thighs rather than breasts as they have a lot more flavour, with the tarragon and lemon contributing a lovely herbaceous freshness to the filling.

Serves 6–8

Photography by Aaron McLean
From issue #42
Aug. 25, 2015
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