Season the chicken with a pinch of salt & pepper then roast in the oven for approx. 1h15mins or until cooked. Then remove the meat and shred.
Prepare the gravy at double thickness. Meanwhile cook the Birds Eye Petits Pois as per back of pack instructions*.
Prepare the blinis as directed on the pack.
- Place the pulled chicken on to the blinis, garnish a small amount of gravy and top with peas and serve warm.