Creamy Chicken, Spinach and Mushroom Pie
Ingredients:
400g butternut squash
2 free-range chicken breasts
2 tsp cornflour
40g creamed coconut
2 garlic clove
1 leek
120g chestnut mushrooms
40g baby spinach
1 chicken stock cube (use half)
1 handful fresh tarragon
Method:
Boil a kettle. Dissolve the creamed coconut and half stock cube in a jug with 200ml boiling water. In a bowl, mix the cornflour with 1 tbsp cold water.
Finely chop the garlic. Thinly slice the leek, removing the root end. Finely slice the mushrooms. Roughly chop the tarragon leaves.
Peel the squash and cut into 1cm pieces. On a separate board, cut the chicken into 2cm bite-sized pieces.
Heat 1/2 tbsp oil in a medium frying on a medium heat. Fry the garlic and chicken for 5 mins, then add the leek and mushrooms and cook for a further 3 mins. Add the creamed coconut and stock mixture, cornflour and spinach, then simmer for 5 mins. Stir in the tarragon (to taste - this is a strong herb) and season. Check the chicken is cooked through; cut a large piece in half, the flesh should be white and the juices running clear.
Meanwhile, place the squash in a saucepan and cover with boiling water. Add a pinch of sea salt. Simmer for 10 mins, then drain and mash.
Preheat the grill to high. Place the chicken and mushroom mix in an ovenproof dish; top with the squash mash. Grill for 5 mins, until turning golden.
Serve the creamy chicken and mushroom pie.