Chicken and Mushroom Pie

Ingredients

Serves 12

• 20g butter
• 350g skinless chicken thigh fillet, cut into large chunks
• 200g button mushrooms
• 300ml semi-skimmed milk
• 20g chicken gravy granules
• 60g crème fraîche
• 2 tsp wholegrain mustard
• 1 handful baby spinach
• 1 small bunch tarragon, leaves chopped
• Salt and pepper
• 2 filo pastry sheets
• 2 tsp butter, melted

Method

Preheat the oven to 200°C. Melt the butter in a large saucepan, add the chicken and fry in batches for 4-5 minutes until golden. Transfer to a plate with a slotted spoon. Add the mushrooms to the pan and fry for 3-4 minutes until golden. Remove the mushrooms from the pan and transfer to the plate with the chicken.

Pour the milk into the saucepan, bring to a simmer then whisk in the gravy granules. Cook for a minute until the sauce starts to thicken then return the chicken and mushrooms to the pan. Remove from the heat, stir in the crème fraîche, mustard, spinach and tarragon and season to taste with salt and pepper. Spoon the chicken mixture into a pie dish.

Brush the filo sheets with the melted butter then roughly scrunch up the pastry and lay over the filling, tucking the edges in. Bake for 20-25 minutes until the pastry is crisp and golden. Remove from the oven and leave to cool for a few minutes before serving.

Tips:

You can use the same amount of skimmed milk here if preferred.

You can also swap the crème fraîche for soured cream.

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