Clodagh McKenna's chicken pot pie
Clodagh's kicking off a week of delicious Easter recipes, with her delicious Chicken Pot Pie. It might sound like hours of work, but with a few simple shop-bought shortcuts, this comforting recipe can be made in under 30 minutes! It’s sure to become a go-to dinner that all the family will love.
Chicken pot pie
Serves: 4
Ingredients
For the pie filling: 80g butter 2 leeks, thinly sliced240g chestnut mushrooms, sliced3 garlic cloves, crushed 1 tsp fresh thyme leaves, finely chopped 90g fresh spinach 40g plain flour 100ml white wine 500ml chicken stock 150ml double cream 1 tsp Dijon mustard Zest of 1 lemon Sea salt and freshly ground black pepper 560g chicken, cooked and shredded (thick pieces)160g frozen peas 6 asparagus spears, chopped into 2-inch pieces 2 tbsp flat leaf parsley, chopped
For the pastry: 8 sheets filo pastry 2 tbsp melted butter
Method
1. Preheat the oven to 180C.
2. Place a frying pan or casserole dish over a medium heat and melt the butter. Stir in the leeks and mushrooms, and sweat them in the butter for a few minutes, then add in the garlic and thyme, and cook for 5 minutes until soft.
3. Stir through the spinach and cook until it starts to wilt, about 2 minutes. Sprinkle the flour over the leeks and mushrooms, mix and cook for 1 minute.
4. Pour in the white wine, chicken stock, cream, mustard and lemon zest, stirring continuously. Bring to the simmer and cook for 5 minutes, or until the mixture is a thick, gravy-like consistency. Season with sea salt and black pepper.
5. Add in the shredded cooked chicken, frozen peas, asparagus and chopped parsley. Stir well to combine, then remove the pan from the heat and allow to cool slightly.
6. Transfer the pie filling to a pie dish or shallow casserole dish. Scrunch the filo pastry sheets over the mixture, brush with melted butter, and bake in the oven for 20-25 minutes, until the pastry is golden brown and the filling is bubbling at the sides.