The best chicken pie filling with spinach and ranch topped with golden hash bites
Ranch, Spinach & Chicken Pie
Ranch, Spinach & Chicken Pie
Cherie Metcalfe
Ingredients
- 600g chicken breast or thigh
- 1 onion
- 25g butter
- 3 tbsp Dude Ranch
- 1 tsp Man Grind
- 300g frozen spinach
- ¾ cup milk
- ¾ cup cream (or can of reduced cream)
- 2 tbsp Fry Yay seasoning
- 3 squares frozen puff pastry
- 500g potato gems/hash bites
Directions
- Add butter to a large pan and melt over a medium high heat,
- add diced onion and sauté for a couple of minutes to soften.
- Add diced chicken and sauté for 3 - 4 minutes.
- Add Dude Ranch and Man Grind and stir to coat.
- Sprinkle over Fry Yay and cook for a minute or so.
- Defrost spinach in the microwave and squeeze out any excess water, then add to the pan.
Add milk and cream, stir well and simmer over a medium heat for 5 minutes to thicken.
- Line a pie dish or large shallow casserole with defrosted pastry.
- Spoon the filling into the lined dish and fold in any excess pastry then top with the potato gem hashbrowns.
- Bake at 180°C Fan Bake for 40 minutes.
