Cook Time: 30 Minutes
What you need
Crumble
- 125g/4oz Odlums Spelt Flour
- 50g/2oz Odlums Oat Flakes
- 75g/3oz Butter melted.
- 1tsp Wholegrain Mustard
- 2tsp Goodalls Dried Thyme
- 50g/2oz Grated Parmesan or Grated Cheddar (optional)
- Pinch of salt
- Cracked Black Pepper
Filling
- 4 large Chicken fillets cut into bite sized pieces
- 150g/5oz Button mushrooms sliced
- 50g/2oz Baby Spinach de-stemmed and washed
- 1 Small leek washed and chopped
- 2 Sticks celery peeled and chopped
- 1 tbsp Corn flour mixed
- 2 tbsp Water
- 150ml Creamy milk (half milk and cream)
Recipe Steps
- Pre-heat the oven at 180 degrees C/ 350 F/ Gas Mark 4.
- For the crumble: Melt the butter in a saucepan and mix in the mustard, salt and pepper. Add the melted mixture to a bowl with the flour, oats and thyme and combine to form a crumble. Fold in the cheese, if you are using it. Put aside until ready to use.
- For the filling: Fry the chicken in oil until golden and cooked through and remove with a slotted spoon leaving the juices from the chicken behind in the pan.
- Add a little bit of water to the pan and mix through with the juices to make a stock. Remove from the pan and leave to one side for the sauce.
- Next fry the leak and celery in butter on a medium heat for 2 minutes, then add the sliced mushrooms and cook until the mushrooms are golden in colour. When cooked, add in the saved stock, cornflour, water and creamy milk and stir through.
- Next add the chicken and spinach into the sauce and spoon the filling into an oven proof dish.
- Spread the crumble on top of the filling and bake for 20 to 30 minutes until lightly golden brown and the pie is heated through.
