Jane Webster of My French Table’s Chicken, Mushroom and Spinach pie

 Jane Webster of The French Table has kindly shared her French Chicken Pie recipe.  This is the kind of comfort food that can be eaten anywhere, but let’s pretend we’re in the French countryside for an evening x

French Chicken Pie Ingredients 

2 – 3 prerolled sheets of puff pastry (Careme plain or spelt butter puff pastry)
2 onions chopped finely

4 chicken fillets cubed
2 carrots chopped finely
2 stalks of celery chopped finely
2 cloves garlic chopped finely
250 grams button mushrooms sliced
Sprig fresh thyme
Bay leaf
Salt and pepper
100mls pouring cream
1tbs Dijon mustard
2 large handfuls baby spinach
25 grams butter
4 Tbsp olive oil

Method
Sauté onion, garlic, celery and carrots in butter and olive oil until soft.
Add sliced mushrooms and sauté until a little caramelised
Add cubed chicken and just lightly cook on all sides.
Add herbs
Season with salt & pepper
Add mustard, then cream, stir and let it gently reduce a little.
Allow to cool completely.
Line a pie dish with a prerolled sheet of puff pastry
Add spinach
Pile chicken mixture on top
Top with another pasty sheet and roll the edges to seal.
Slit the top to let steam escape

Pop the pie in the fridge covered & ask your husband or friend to pop it in a pre-heated oven (180 degrees) at 17.00 for about 40 minutes (check after 30 minutes).

Find gorgeous baking sets for children at Little French Heart so petites can cook along side you.

And gorgeous kitchen linens for you.

Bon appetite!

Merci Jane for this fabulous recipe. See more about The French Table.

See our range of beautiful French table linens that would perfectly suit a French chicken pie ♥