A quick and simple delicious chicken pie for when you need some comfort food 🙂

Ingredients – 2-3 people

• 3 large chicken breasts
• 1 small red onion
• 1 clove garlic
• 250g chestnut mushrooms
• 2 leeks
• Handful spinach
• 1 roll ready made shortcrust pastry
• 2 chicken stock cubes
• 2 tbsp chicken seasoning
• 1 tsp white pepper
• Sprinkle salt & pepper
• 1.5 cups boiling water
• Milk or egg for brushing over the pastry – optional
• 1 tbsp oil – I used olive oil

Directions

Preparation

1. Heat the oil in a pan / wok
2. Wash veggies
3. Dice the onion, garlic, chicken, mushrooms and leeks
4. Dissolve the stock cubes in the hot water

Cooking

1. Heat the oven to 180 degrees / gas mark 5
2. Saute the onion for a couple of minutes until softened
3. Add the mushrooms, leeks and garlic to the pan and stir through for a couple of minutes
4. Add the chicken and stir until the chicken is almost cooked
5. Sprinkle the chicken seasoning in the pan, mix it well and let it cook for a couple of minutes – stirring occasionally
6. Add the stock to the pan and let it simmer gently
7. Pop the spinach into the pan
8. Sprinkle the white pepper, salt and black pepper and leave to simmer for 10 minutes or so to let the sauce thicken up
9. Once the sauce is thick enough, pop it into an oven proof dish
10. Roll the pastry over the top and trim the edges
11. Roll up the edges of the pastry to make a thick crust
12. Cut hearts out of the leftover cuttings of pastry (coz they are so pretty 😉 ) and pop them on top
13. Put a couple of slices into the middle to allow the steam from the pie to escape
14. Pop in the oven for 25-30 minutes (keep an eye on it so it doesn’t burn)
15. Serve with veggies of your choice! I chose lightly sauteed asparagus 🙂

Enjoy 🙂

With love, Tash ❤ x