Chicken, Spring Onion and Mustard Pie

Name: Chicken, Spring Onion and Mustard Pie
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Ingredients: 7 pieces boneless, skinless chicken thighs cut into bite-sized pieces; 75 g smoked pancetta finely chopped; 300 g mushrooms quartered; 200 g spring onions sliced, white and green parts separated; 150 g fresh or frozen peas; 1 tbsp olive oil; 25 g unsalted butter; 3 tbsp plain flour plus extra for dusting; 800 ml chicken stock; 150 ml double cream; 1 tbsp Dijon mustard; 2 bay leaves; 1/4 tsp ground nutmeg; 1/2 tsp mustard powder; 1 small handful small handful of thyme; 500 g block puff pastry; 1 egg, beaten; steamed green veg and new potatoes, to serve

This creamy chicken, spring onion and mustard pie is packed with tender chicken thighs, savory pancetta, earthy mushrooms, and sweet peas under a crisp golden puff pastry lid. It is a comforting family-style dinner that feels special enough for guests but is straightforward enough for a weekend cook.

Servings6 Portions

Prep Time30 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

boneless, skinless chicken thighs cut into bite-sized pieces
7 pieces
smoked pancetta finely chopped
75 g
mushrooms quartered
300 g
spring onions sliced, white and green parts separated
200 g
fresh or frozen peas
150 g
olive oil
1 tbsp
unsalted butter
25 g
plain flour plus extra for dusting
3 tbsp
chicken stock
800 ml
double cream
150 ml
Dijon mustard
1 tbsp
bay leaves
2
ground nutmeg
0.3 tsp
mustard powder
0.5 tsp
small handful of thyme
1 small handful
block puff pastry
500 g
egg, beaten
1
steamed green veg and new potatoes, to serve

Step-by-Step Instructions

Heat the olive oil in a large flameproof casserole or deep skillet over medium-high heat. Cook the pancetta for 5-7 minutes until crisp and lightly browned, then lift it out with a slotted spoon and set aside. Add the chicken, season lightly, and cook for 5-7 minutes until browned on all sides. Transfer the chicken to the bowl with the pancetta.

Add the mushrooms to the same pan and cook for 7-8 minutes until they release their moisture and start to brown. Stir in the butter, the white parts of the spring onions, and the flour. Cook for 1-2 minutes, stirring, until the flour is absorbed and the onions soften slightly.

Gradually pour in the chicken stock, stirring well after each addition so the sauce stays smooth. Bring to a gentle simmer, then stir in the Dijon mustard, bay leaves, nutmeg, mustard powder, and thyme.

Return the chicken and pancetta to the pan. Simmer gently for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through. Stir in the peas, double cream, and green parts of the spring onions. Taste and adjust the seasoning if needed.