Chicken and Stuffing Pie – 8 big slices

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Follow me on Twitter: @beckysefton

Inspired following a visit to a restaurant where I went, especially for the chicken

and stuffing pie…

You will need:Enough short crust pasty to make a pie 9 ½ inches (and a 9 ½ inch pie dish!)

3 cooked chicken breasts - chopped

170g sage and onion stuffing – mixed into the water

½ mug of peas, defrosted

2 large (or 4 small) lumps of spinach, defrosted

Gravy

1. Roll out the pastry and line the 9 ½ inch pie dish

2. Stir the chicken, peas and spinach into the stuffing – add tiny amounts of gravy to moisten the mixture (one tablespoon at a time)

3. Cram the mixture into the pie base – really stuff it into the base!!

4. Put the lid on the pie – and secure (‘crimp’) at the edges

5. Glaze the top of the pie with the gravy

6. Bake in the oven for 35 minutes at 200˚C