Chicken, Mushroom & Nduja Pie
A truly delicious & flavoursome pie – comfort food at its best! A spicy and creamy chicken pie made with chestnut mushrooms, Nduja, cream, white wine, chicken stock and  spinach.  
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 90 mins
Total Time: 100 mins
Ingredients
  • 50 g butter
  • 1 onion (peeled & finely chopped)
  • 1 garlic clove (peeled & finely chopped)
  • 300 g chestnut mushrooms (halved or quartered dependant on the size)
  • 6 skinless & boneless chicken thighs (cut into bite sized pieces)
  • 60 g 'Nduja
  • 3 tbsp plain flour
  • 200 ml chicken stock
  • 150 ml white wine
  • 150 ml double cream
  • 3 large handfuls of baby spinach
  • sea salt & black pepper (freshly ground)
  • 1 pack of ready-rolled short crust pastry
  • 1 pack of ready-rolled puff pastry
  • 1 free range egg (beaten)
    • To serve
  • seasonal vegetables & buttery mash
Instructions
  1. For the filling, melt the butter in a large frying pan on a medium heat. Add the onion, garlic and mushrooms – fry for 5 minutes until lightly browned.
  2. Season the chicken and add to the pan with the 'nduja and cook everything for 5 minutes, turning occasionally and breaking down the 'nduja.
  3. Stir in the flour to the chicken mixture then gradually add the stock and bring to a simmer. Cook for 2 minutes until the sauce is smooth and thick then pour in the wine and cream. Bring to the boil and reduce to a simmer for 15 minutes. Season generously and add the spinach, stirring through until wilted. Remove from the heat, cover and allow to cool.
  4. Preheat the oven to 190°C/Fan assisted 170°C/Gas mark 5.
  5. Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge. Place in the fridge until the filling has cooled. Spoon the cooled chicken mixture into the dish and brush the edge of the pastry with the beaten egg.
  6. Roll out the puff pastry to 4mm thick and large enough to cover the pie. Place the pastry over the pie and press the edges firmly together to seal and trim neatly. Place in the fridge for 15 minutes.
  7. Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown. Serve with seasonal vegetables. Enjoy!