Chicken and Vegetable Pie

 Adapted from Chelsea Winters recipe

Feel free to use more or less meat and more vegetables depending on your budget


Serves 4 to 6

500g cooked boneless chicken breast or thigh meat ( you can use up to 800g)

3/4 c bacon, chopped

Up to 5 cloves of garlic, finely chopped

1 leek - white part only - sliced

2 carrots - chopped into fine dice - no bigger than 1cm

250g button mushrooms, sliced

1 & 1/2 c chopped spinach ( or silver beet leaves) washed and moisture squeezed out

75g butter

1/2 c plain flour

up to 2 & 1/4 c milk - depends on how thick you want the white sauce

1/3 c grated Parmesan cheese

2 tsp wholegrain mustard

pinch of nutmeg

Topping

1-2 sheets flaky puff pastry

1/4 c milk and 1 egg to glaze

or enough Kumera or potato mash to cover the top with an even layer


Preheat oven to 180C

Cut cooked chicken into bite sized pieces.

Fry the Bacon until crispy and then take out and drain on paper towels. Use the bacon fat in the pan and cook the leek, carrots and garlic over a medium heat for 5 minutes ( if you have a lid for your frying pan this speeds up cooking time)

Add the mushrooms and spinach and cook another 5 minutes until the excess liquid from the mushrooms evaporates (don't use the lid or the liquid wont evaporate). Add the chicken and the bacon to the pan, mix to combine and set aside.


To make the sauce, heat the butter in a saucepan over a medium heat. Stir in the flour and cook for 3-4 minutes or until the flour is cooked out ( don't let it brown though). Remove from the heat and slowly add up to 2 cups of the milk, whisk constantly to avoid lumps. Add the Parmesan cheese and extra milk if it requires it. Whisk together and put back on the heat.

Cook stirring for about 5 minutes or until the sauce has thickened.

Stir in the  mustard and nutmeg, taste and season with salt and pepper.

Add sauce to the chicken mixture and gently combine.


Grease a pie dish big enough to take the full amount and spoon in the mixture.

If the pastry sheet is big enough to cover the dish, cut it roughly to shape, wet the edge of the pie die and edge of the pastry with water, lay the pastry over top and seal the edge to the pie dish.

Cut some vents in the top to let the steam out.

Glaze with beaten egg and milk

Bake for approximately 40 min or until the pastry is golden and cooked through.


Alternatively spread the filling into the greased pie dish and carefully spread mash over top to create an even surface. Rough up the surface with a fork if you want crispy bits of mash. Sprinkle with a little extra cheese if you wish.

Bake for approximately 30 min or until filling bubbles around the edge of the dish.

Enjoy!