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A perfect meal for a cold night in, a great alternative to a Sunday roast.
Ingredients
- 300g chestnut mushrooms
- 6-7 skinless chicken thighs
- 200g creme fraiche
- 3-4 sprigs of thyme (leaves only)
- 250ml chicken stock
- whole pack of spinich
- 1 and a half tbsp of whole grain mustard
- 3 tsp of corn flour with 1.5tbsp of water mixed
- 1 egg whisked
- 1 leek chopped
- 1 onions chopped
- 2 cloves of garlic
- 1 pack of ready rolled puff pastry
Method
Heat oil
Heat one tablespoon of olive oil in a large frying pan
Fry the onions
Fry the onions and leeks until soft
Add the crushed garlic
Add the crushed garlic and thyme and fry for 2 minutes
Cook the chicken
cut the chicken into cubes and cook until browned
Add the mushrooms
Add the mushrooms and fry for 3-5 minutes
Add the rest of ingredients
Add the mustard, stock, spinach, corn flour mix and creme fraiche. Season to taste.
Cook the filling
Cook the filling until it has slighly thickened.
Leave to cool
Leave to cool slightly, preheat the oven to 180 Fan.
Add the filling
Add the filling to a large pie dish, lay the pastry on top ensuring the dish is covered and the edges sealed.
Put it in the oven
Brush the pastry with the whisked egg and put the dish into the pre-heated oven for 30-40 minutes until golden brown. Can be served with vegetables of your choice and works well with potatoes, roasted or mashed.
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