This high-fibre hearty chicken pie is a great rainy-day recipe.
- Preheat oven to 200C/180C fan-forced. Place 2 baking trays in oven. Grease eight, 7.5cm-round (base) pie tins.
- Heat oil in a large frying pan over medium-high heat. Add chicken, bacon and mushroom. Cook, stirring, for 5 minutes. Reduce heat to low. Add flour. Cook, stirring, until a paste forms. Gradually stir in cream until a smooth sauce forms. Stir in herbs and cumin. Season with salt and pepper. Remove from heat.
- Place spinach in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 3 to 4 minutes or until wilted. Drain.
- Cut 4 pastry sheets in half diagonally. Line base and sides of each tin with pastry. Trim edges. Divide the potato evenly over pastry bases. Top with chicken mixture, spinach and cheese. Season with salt and pepper. Brush edge of pastry with combined egg and milk.
- Cut each remaining sheet of pastry into 4 squares. Place 1 pastry square over 1 pie. Trim edge. Press edge together to secure. Repeat with remaining pastry and pies. Brush tops of pies with egg mixture. Using a small knife, make a small slit in the top of each pie to allow steam to escape during cooking. Place pies on hot baking trays in oven. Bake for 25 minutes or until pastry is golden and puffed. Stand for 5 minutes. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set