Chicken and mushroom pie

AS it’s Winter, I thought I would share this warming, tasty and very impressive pie. I think pies are great fun to make, wholesome and always filling, they never fail to be gratefully received – especially when homemade!

●●Ingredients:

● 30g Butter

● 1 Onion chopped

● 450g Chicken Breast, boneless & skinless, diced

150g button Mushrooms

● 1 tbsp Flour

● 150ml Milk

● 150ml Chicken Stock

● 150g Spinach

● Salt and pepper

● 225g Puff Pastry

● 1 Egg Yolk beaten with a little milk for glazing

● You will need a 10” X 7” Heatproof Dish

●●Recipe:

Pre-heat oven to 170oc

Melt the butter and sauté the onion for 5 minutes. Add the diced chicken and cook for ten minutes until cooked through, stirring continuously. Add the mushrooms and the spinach, and cook for a further three minutes. Add the flour and stir continuously until combined.

Gradually stir in the milk until absorbed, followed by the chicken stock stirring all the time until the mixture has thickened. Transfer all of the ingredients to the dish and leave to cool.

On a lightly floured surface roll out the pastry, then glaze with the egg wash.

Bake in the pie in the oven for 20-25 minutes until risen and slightly golden. Serve Hot and Enjoy!

WHY CHICKEN, MUSHROOMS AND SPINACH? CHICKEN is High in Protein and low in Fat. SPINACH is vitamin and mineral rich including Vitamins A, B’s, C, K1, Folic acid, Iron and Calcium. MUSHROOMS are anti-inflammatory, low in calories and rich in B Vitamins, Selenium and Copper.

Lesley has a BSc Hons degree in Nutrition & Health, and co-owns Roberto’s Italian on Ocean Plaza, Southport with husband Roberto. For more of Lesley’s Recipes go to: Twitter: @LYatesNutrition and Roberto’s: Facebook.com/robertossouthport