Chicken Pot Pie
Serves 4
INGREDIENTS:
560g chicken, cooked and shredded
80g butter
2 leeks, sliced thinly
240g chestnut mushrooms, sliced
3 cloves garlic, crushed
1tsp fresh thyme leaves, finely chopped
90g fresh spinach
40g white plain flour
100ml white wine
500ml of chicken stock
150ml double cream
Zest of one lemon
1 tbsp Dijon mustard
160g frozen peas
6 asparagus spears, chopped into 2-inch pieces
2 tbsp fresh flat leaf parsley, chopped
sea salt and freshly ground black pepper
For the pastry
8 sheets filo pastry
2 tbsp melted butter
METHOD:
Pre-heat the oven to 180oC / Gas mark 4.
Place a frying pan or casserole dish over a medium heat and melt the butter. Then stir in the leeks, mushrooms, garlic and thyme and cook for 5 mins until soft. Next stir through the spinach and cook until it starts to wilt, about 2 minutes.
Sprinkle the flour over the leeks and mushrooms, stir and cook for 1 minute. Next add the white wine, chicken stock, cream, mustard and lemon zest while stirring. Bring to a simmer and cook for 5 minutes or until mixture is a thick gravy like consistency. Season with sea salt and freshly ground black pepper.
Add in the shredded cooked chicken, frozen peas, asparagus and chopped parsley. Stir well to combine then remove from heat and allow to cool slightly
Transfer the pie filling to a pie dish or a shallow casserole dish. Scrunch the filo pastry sheets over the mixture, brush with melted butter and bake in the pre-heated oven for 20-25 minutes or until the pastry is golden brown and filling is bubbling at the sides.
