Chicken, Sorrel & Spinach Pie
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Prep: 20 mins
Cook: 40 mins
The flavours of early summer, all tucked up under a shortcrust pastry lid. Bright and citrusy sorrel is delicious with high welfare chicken and a creamy spinach sauce.
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800 kcal
(per portion)
Ingredients you'll need
  • 150g plain flour
  • 1 tsp baking powder
  • 45g butter
  • 2 shallots
  • 2 carrots
  • 1 celery stick
  • A large handful of sorrel
  • 100g baby leaf spinach
  • 250g chicken breast mini fillets
  • 1 tbsp Dijon mustard
  • 1 chicken stock cube
  • 227ml single cream
  • ½ green cabbage
From your kitchen
  • Sea salt
  • 3-4 tbsp cold water
  • 1 tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Tip the flour into a food processor and scoop out 1 tbsp for later. Add 1 tsp baking powder and a pinch of salt. Chop in the butter. Blitz to make a fine, sandy textured mix. No processor? Combine everything in a bowl and rub with your fingertips to make breadcrumbs.

  • 2.

    Add 3-4 tbsp cold water and briefly blitz to bring the pastry together (if you're not using a processor, then stir the water in till the pastry comes together). Tip the pastry out onto your work surface. Press into a flat round. Wrap in cling film or foil and chill in the freezer.

  • 3.

    Peel and finely slice the shallots. Peel and finely chop the carrots. Trim the celery and finely slice it. Finely slice the sorrel and spinach. Chop the chicken into bite-size pieces.

  • 4.

    Warm a medium pan for 1 min, then add ½ tbsp oil and the chicken. Fry for 5 mins, turning the chicken once or twice, till it's browned all over. Scoop out of the pan and pop on a plate.

  • 5.

    Add the shallots, carrots and celery with a splash of water. Season with salt and pepper. Keep the heat low and cook, stirring occasionally, for 5 mins till the veg are soft and glossy.

  • 6.

    Stir the chicken back into pan with any juices from plate. Add the sorrel, spinach and 1 tbsp mustard. Crumble in the stock cube. Stir in the cream. Taste and season with more salt and pepper if you think it needs it. Spoon the mix into a 1 ltr ovenproof dish or 2 x 500ml dishes.

  • 7.

    Dust your work surface with the flour you saved in step 1. Roll out the pastry to make a lid to cover the dish. Brush the edges of the pastry with water and then press them onto the dish, pressing down to seal the edges. Poke a hole in the middle of the pie. Brush with water. Bake for 30 mins till browned.

  • 8.

    While the pie cooks, shred half the cabbage. Bring a pan of salted water to the boil. When it's boiling (and the pie is almost ready), add the cabbage to the pan. Simmer for 5 mins or till cooked. Drain well. Serve the pie in warm bowls with the cabbage on the side.

  • 9.

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