One Pan Chicken & Mushroom Pie

Serves: 4

Time: 1 hour + cooling time

• 3 tbsp olive oil

• 8 skinless, boneless chicken thighs, diced

• 25g unsalted butter

• 1 onion, finely sliced

• 2 cloves garlic, grated

• 200g button mushrooms, halved

• 1 heaped tbsp plain flour

• 150ml white wine

• 1 tbsp dijon mustard

• 200ml chicken stock

• 150g frozen peas, defrosted

• 60ml double cream

• 200g spinach

• 375g all butter puff pastry

• 1 free range egg, beaten

• Sea salt and freshly ground black pepper

Heat half of the oil in a 25-30cm ovenproof frying pan over a medium high heat. Season the chicken and brown all over. Set aside.

Add the rest of the oil and the butter to the pan and fry the onion for 5 minutes then add the garlic and mushrooms and fry for 5 minutes more until they are golden.

Stir the flour into the onions and then gradually add the white wine. Allow to bubble for a minute then stir in the mustard and return the chicken to the pan. Pour over the stock and cream and stir in the peas and spinach and allow to wilt then remove from the heat and cool until only just warm.

Heat the oven to 210°c/ fan 190°c. Roll out the pastry so it will fit over the pan. Place over the top of the filling, tucking it in around the edge.

Brush all over with beaten egg and make a small hole in the centre. Bake for 30 minutes until puffed and golden.