Chicken Pie

1kg chicken breast mince

250g frozen spinach

1/2 cup chopped fresh parsley

salt / pepper to taste

1 cup chicken stock

250g feta

1/4 cup lemon juice

2 tablespoons olive oil + extra for glazing

4 sheets frozen shortcrust pastry

2 sheets frozen puff pastry

Béchamel Sauce

50g butter

salt/ pepper to taste

3 Tablespoons flour

2 cups milk

Method

1. Pre-heat the oven to 200c . Heat up the oil and sauté the mince until browned.

2. Add the parsley, salt, pepper, chicken stock, frozen spinach and lemon juice.

3. Simmer for 10 minutes on a low heat until stock has evaporated.

4. Set aside and make the béchamel.

5. Melt the butter with the salt & pepper on low heat.

6. Add the flour and stir through, cook for a few minutes on low heat.

7. Off the heat add the milk and whisk through, return to heat and cook stirring continuously until thick.

8. Stir the béchamel through the chicken to combine. Crumble in the feta and mix through.

9. Take two of the shortcrust pastry sheets and line the greased tin. Cut the last sheets into thick strips and line the sides of the tin pressing into the base to join, creating the pie base.

10. Pour the chicken mix in and smooth out.

11. Using the puff pastry lay on top of the pie and gently press into the sides.

12. Brush the top of the pie with a bit of olive oil.

13. Bake for approximately 35-40 minutes or until the pie is a golden colour.

14. Let sit for at least 15 minutes before cutting.