Jane Webster of The French Table has kindly shared her chicken, mushroom and spinach pie that she popped in the oven at 17.00pm to be at 18.30pm when she returned from Paris. This is the kind of comfort pie that can be eaten anywhere, but let’s pretend we’re in the French countryside for an evening x
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
Salt and pepper
100mls pouring cream
1tbs Dijon mustard
2 large handfuls baby spinach
25 grams butter
4 Tbsp olive oil
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.
Season with salt & pepper
Add cream, stir and let it gently reduce a little.
Allow to cool completely.
Line a pie dish with a prerolled sheet of puff pastry
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 so it’s ready when you get back from your day in Paris!!
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 ♥