Chicken pie; mushrooms & spinach

For this pie I use a combination of chicken breast fillets and boned skinless thighs.

Chicken pie with mushrooms & spinach. Picture: Guy Bailey

For this pie I use a combination of chicken breast fillets and boned skinless thighs. If the pastry doesn’t fit the top of the pie, don’t try to stretch it – cut it into triangles and overlap them slightly.

Chicken pie

2 cups (500ml) chicken stock
750g chicken breast and thighs
1 tablespoon olive oil
2 rashers streaky bacon, chopped
2 leeks, trimmed (removing most of the green part) and sliced
50g butter
2 tablespoons plain flour
125ml (½ cup) pure cream
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
2 sheets frozen ready-rolled puff pastry, thawed
1 egg, beaten

Bring stock to the boil in a medium saucepan; add chicken. Return to the boil, then reduce heat and simmer, covered, for 10 minutes. Remove from heat and let the chicken sit in the poaching liquid until cool. Remove (reserving stock), cut chicken into bite-size pieces and place in a bowl.

Heat the oil in a pan and fry the bacon and leeks, stirring, for 4-5 minutes, or until tender. Transfer to the bowl with the chicken. Add the butter to the frying pan and melt over medium heat. Stir in flour and cook, stirring well, for 1 minute. Whisk in 200ml of the reserved stock and the cream. Bring to the boil and continue to whisk until the mixture becomes thick and smooth. Season well. Add sauce to the leek and chicken mixture, stir in chives and mustard and season to taste. Allow to cool.

Heat oven to 180°C (fan). Spoon mixture into a large ceramic pie dish. Drape pastry over the top, allowing the edges to hang over a little. Brush with beaten egg and bake for 30-40 minutes, or until golden and risen. Serve with mushrooms and spinach. Serves 4

Mushrooms & spinach

2 teaspoon olive oil
2 cups sliced fresh mushrooms
2 garlic cloves, crushed
200g fresh baby spinach

Heat oil in a large frying pan over medium-high heat. Add mushrooms and saute for 2-3 minutes, until tender. Add garlic and cook for a further minute. Add spinach in batches and cook, stirring, until wilted. Season with salt and pepper and serve immediately. Serves 4