CHICKEN, SPINACH AND MUSHROOM FILO PASTRY PIE

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  400g

• Spinach

  Raw

  ⅛ cup or 5g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Chicken stock

  Soup, home-prepared

  300g

• Corn flour

  Whole-grain, yellow

  2 tbsp or 15g

• Puff pastry

  Frozen, ready-to-bake

  100g

Directions

1. 1. Preheat your oven to 200⁰ C.
2. 2. Add the garlic, onion and mushrooms and cook for 4 to 5 minutes. Then stir fry the chicken pieces for 5 to 6 minutes
3. 3. Finally add the spinach and stir–fry until wilted. Then add chicken stock and season well.
4. 4. Add 2 tbsp of cornflour into a glass with a few tbsp of cold water and mix until it is has dissolved then add to the oven proof dish.
5. 5. Pop it all into a casserole dish and top with 3 scrunched up sheets of filo pastry. No need to top with olive oil as there’s enough fat in the pastry to crisp it up.
6. 6. Bake in the oven for 20–25 minutes until golden brown.
7. 7. Serve with a fresh garden salad.

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