Chicken Pie

Ingredients

Produce

1 garlic clove

1 eschalot

100 g Swiss brown mushrooms

1 leek

1 bunch parsley

60 g baby spinach leaves

I leak

Meat

800 g chicken thighs

50g bacon

Dairy

300 ml cream

Pantry

Frozen pastry

½ chicken stock cube

20 g wholegrain mustard

Directions

PREPARE VEGETABLES

Peel and crush garlic. Thinly slice eschalot, mushrooms, leak and bacon. Pick parsley leaves from their stems, roughly chop leaves and finely chop stalks.

PREPARE CHICKEN

Place chicken in a bowl with flour, ¼ teaspoon salt and a pinch of pepper and toss to coat chicken. Shake off excess flour.

SEAR CHICKEN AND BACON

Heat oil in a frypan over medium-high heat. Add chicken and cook, turning halfway, for 5–6 minutes or until golden. Remove from pan and set aside. Add bacon, eschalot, parsley stalks, mushroom, leak and garlic to frypan and cook, stirring, for 3–4 minutes or until eschalot is softened and mushroom is caramelised.

BEGIN BRAISE

Return chicken to frypan with stock cube, 2 teaspoons mustard and 125ml (½ cup) water. Bring to a simmer and cook, uncovered, for 3–4 minutes or until sauce is thickened slightly and chicken is warmed through.

Put in pie plate

Cover with pastry (slightly thawed)

Brush with egg

Poke holes for steam

Bake 50min