Ultimate Chicken Pie

This is a great winter warmer, easy to throw together and has everything in it!

3-4 medium potatoes, cut into chunks
3 chicken thighs, cut into chunks
1 clove of garlic, crushed
3 rashers of bacon, rind removed
8 button mushrooms
1 onion (or leek) sliced – leeks work better to create the sauce but I didn’t have any so just used an onion instead
1 tbsp olive oil
1 tbsp butter
1 tbsp dijon mustard
2 tbsp plain flour
1 cup milk (possibly a little more depending on the consistency of the sauce)
salt and pepper
3-4 handfuls of baby spinach
a few handfuls of grated cheese
1 sheet of frozen puff pastry, thawed

Boil the potatoes for about 5-10 minutes, drain them and place them in the bottom of a large high-sided dish
Pan fry the chicken, garlic & bacon in a large fry pan on med-high heat until the chicken is cooked through, drain and set aside
Rinse the fry pan and then place the onion (or leek) in it and sautee on med-high heat in a little olive oil, until the leeks are soft
Add in the mustard and butter and cook until combined
Mix in the flour quickly (be careful not to burn the flour as the mixture becomes a little dryer)
When the flour is combined, add the milk and keep stiring until it forms a sauce like consistency
Season with salt and pepper as desired
Stir in the chicken and bacon mixture then add the mushrooms
You don’t need to cook this for too long as it will cook further in the oven
Place the chicken and sauce mixture on top of the potatoes

Add the spinach on top, then the cheese and top with a piece of  puff pastry
Place a few slits in the pastry with a knife and brush with either some milk, or a beaten egg
Cook at 180C for 30 minutes, or until the pastry is golden

Categories: Dinner, Meat, Recipes | Tags: , , , , , , | Leave a comment

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