One Pan Chicken & Mushroom Pie

INGREDIENTS

• 3 tbsp olive oil
• 8 skinless, boneless chicken thighs, diced
• 25g unsalted butter
• 1 onion, finely sliced
• 2 cloves garlic, finely sliced
• 200g baby button & chestnut mushrooms, halved
• 1 heaped tbsp plain flour
• 150ml white wine
• 1 tbsp dijon mustard
• 200ml chicken stock
• 60ml double cream
• 150g frozen peas, defrosted
• 200g spinach
• 375g all-butter puff pastry
• 1 free-range egg, beaten
• Sea salt and freshly ground black pepper
• Serve with mashed potatoes
• Garnish with chopped parsley

METHOD

1. 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.
2. 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.
3. Gradually add the white wine and stir the flour into the onions and mushroom mixture. 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.
4. Heat the oven to 210°C/fan 190°C/375°F/gas mark 5. Roll out the pastry so it will fit over the pan. Place over the top of the filling, tucking it in around the edge.
5. Brush all over with beaten egg and make a small hole in the centre. Bake for 30 minutes until puffed and golden.