Chicken, Chestnut & Spinach Pie
Serves
4-6 Persons
Prep Time
1 Hour
Cook Time
30 Minutes
Ingredients
- 1-2 Pouches of Bay’s Kitchen Chicken Gravy with Thyme and Rosemary
- 3 Tbsp Bay’s Kitchen Concentrated Chicken Stock
- 400g Pack gluten free puff pastry
- 8 Skinless, boneless chicken thighs, cut into pieces
- 200g Spinach
- 1 x 180g Pack cooked chestnuts, roughly chopped
- 125ml Lactose free cream
- 100ml Dry white wine
- 1 Medium free-range egg, beaten
- 35g Unsalted butter
- 4 Spring onions, green tops only, finely sliced
- 1 1/2 Tbsp gluten free plain flour
- 1 Tbsp olive oil
- 1 Tsp Dijon mustard
- 1 Tsp miso paste
- 5 Thyme sprigs, leaves picked
- 2 Bay leaves
- Sea salt and freshly ground black pepper
Method
- Add the butter and oil to a large pan over a medium heat. When the butter has melted, add in the spring onion tops, thyme, and bay leaves and cook for a minute. Add in the chicken and season well with salt and pepper. Cook for 10 mins, or until the chicken has some light colouring on the outside, then add in the chestnuts. Give the chestnuts a couple of minutes, then stir in the flour. Cook for another couple of minutes, then add in the wine. Combine 3 tablespoons of Bay’s Kitchen concentrated chicken stock with 300ml boiling water and once the wine has bubbled up and reduced, add the stock to the pan.
- Continue to stir and cook the filling for another 5-10 minutes and once the chicken has cooked through, add in the lactose-free cream, Dijon mustard, and miso paste. Stir to combine then add in the spinach. Once wilted, take the pan off the heat. Tip the filling into a separate dish or onto a tray and allow it to cool completely.
- Heat your oven to 200C, 180C fan, gas mark 6. When cooled, spoon the filling into a medium pie dish with a lip around the edge (I used a dish 29 x 23cm).
- Roll out your puff pastry to packet instructions – or large enough to cover your dish with a little leftover. Brush the rim of your pie dish with beaten egg and cut a few strips from the edge of the rolled-out pastry that is wider than the lip of your pie dish. Place your pastry strips on the rim of your pie dish, until it’s completely covered. Brush the pastry rim with egg wash – this gives your pastry lid something to stick to, so now you can place your pastry lid on top, pressing the edges down firmly to ensure they stick. Using a sharp knife, cut off any overhanging pastry from around the edges of the pie, and using your index finger on one hand and the thumb and finger on your other hand, pinch and crimp the pastry all the way around the rim to create a nice fluted edge.
- Cut any decorations you like from your leftover pastry scraps and using the beaten egg, stick them to the pastry lid. Brush the top of the pie with egg and using a sharp knife, cut a few small steam holes in the center. Place in the oven and bake for 25-30 minutes, or until the pastry is golden, has puffed up and the filling is piping hot.
- To heat the gravy, empty the contents into a clean saucepan and place over a medium-low heat. Slowly bring to the boil and once piping hot, tip into a jug to serve with the pie.
Recipe created by cook and author Emma Hatcher (www.shecanteatwhat.com).
Copyright of Bay’s Kitchen. Please do not reprint without permission.
Low FODMAP Gravies
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Let customers speak for us
from 1054 reviewsI’m shocked how nice the tomato sauce and pesto are. I was out on a low FODMAP diet and felt like I couldn’t have anything so these have made a huge impact in being able to stick to this diet, didn’t expect much but they’re lovely. Not tried the other yet.
What amazing products. Great taste and wonderful to see food labelled as FODMAP friendly.
New to the low FODMAP diet, I was delighted to discover this range. It’s been astonishingly difficult to find low FODMAP- approved foods. So far, I’ve only tried the Pesto but as this is delicious, I anticipate the two other products I bought (chicken stock and BBQ sauce) will be equally as good. Now that I’m having to read food labels, I cannot believe we’re subject to the nonsense that’s added to the majority of products. Long may Bay’s Kitchen last, as I will certainly be staying a customer.
Really help plain fish and meat and vegetables taste nice again by being able to add a sauce.
This is a really tasty sauce. Great with chicken or prawns and rice for a quick mid week meal.
Would definately recommend it.
This little book is amazing. Everything that I need to log my food intake and whether I have any symptoms afterwards.
I'm a busy working mum of 2 and it is so easy to fill out every evening. Thank you so much Bay x
Had this for dinner the other night and we both enjoyed this very much. It was a last minute dinner as I realised I hadn't anything planned for that night so that's another win in our book.
very nice flavour and texture would highly recommend will be buying again
BBQ sauce is often only used for bbq meals or ribs. But this is great to give a meal an uplift. Added a small amount to bolognese sauce portion and it was great. Really gave the meal an up lift that I have been missing for so long due to multiple food intolerance. Definately recommend
Excellent
How can something so healthy taste this good? It must be saucery! But seriously, great sauces. 10/10. Would order again.
Really enjoyed adding this to my chicken and rice
Absolutely tasty 😋
Quite spicy but pleasant
Great sauce for IBS, Fantastic flavour, Better then the big brand sauces
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