- 1 leek
- 1 onion
- 1 carrot
- 200g chestnut mushrooms
- A handful of thyme, leaves only
- 2 garlic cloves
- 200g leftover cooked chicken
- 50g baby leaf spinach
- 150ml double cream
- 1 tsp dijon mustard
- Flour, to dust
- 300g shortcrust pastry
- 1 egg
- Potatoes, to serve
- Kale, cavolo nero, French beans, or broccoli, to serve
Prep: 15 mns | Cook: 45 mins
1. Warm your oven to 200°C/Fan 180°C/Gas 6. Trim the roots and woody greens off the leek, rinse out any grit, then thinly slice it. Peel and thinly slice the onion. Peel and chop the carrot. Slice the chestnut mushrooms. Pick and roughly chop the thyme leaves. Peel and thinly slice the garlic cloves.
2. Pour 1 tbsp oil into a large pan and warm over a medium heat. Add the leek, onion, carrot, mushrooms, garlic and thyme. Season with a pinch of salt and pepper. Fry for 8-10 mins, stirring occasionally, till the veg are glossy and juicy.
3. Meanwhile, roughly chop the cooked chicken. When the veg are glossy, add the chicken and spinach to the pan. Pour in 150ml double cream and add 1 tsp dijon mustard. Stir well to mix. Bring to a bubble and warm through for 2-3 mins, stirring. Taste and add a pinch more salt and pepper, if you think it needs it.
4. Transfer the chicken and veg filling to a small ovenproof dish or pie dish and set aside.
5. Dust your work surface with a little flour. Roll out the pastry to make a round or rectangle that will cover the pie filling. Lay the pastry over the filling and either tuck down inside the dish or press it to the edges of the dish to seal. Crack the egg in a bowl and whisk. Brush the top of the pastry with the egg. Use a small knife to slice an air hole into the middle of the pie to let out the steam. Slide the pie into the oven and bake for 30 mins, till golden and crisp.
6. When the pie is cooked, let it cool in the dish for a few mins, then serve with your choice of potatoes and greens on the side.