Chicken and Salmon Pie with Porcini Mushrooms and Baby Spinach Recipe

Ingredients:

• 1 sheet of puff pastry
• 500g boneless chicken thighs, diced
• 300g Salmon, cut into small chunks
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 50g porcini mushrooms
• 200g baby spinach
• 1 cup chicken stock
• 1/3 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten

Instructions:

1. Preheat the oven to 180°C.
2. Thaw the puff pastry sheet and roll it out to fit a pie dish. Place the sheet into the dish and trim the edges.
3. Heat the butter in a large skillet over medium-high heat. Add the onions and garlic, and sauté for 2-3 minutes until translucent.
4. Add the chicken and cook until browned on all sides and no longer pink in the middle.
5. Add the porcini mushrooms and cook for an additional 2-3 minutes until soft.
6. Add the salmon chunks and stir to combine with the chicken mixture.
7. Stir in the chicken stock, heavy cream, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
8. Add the baby spinach and stir until wilted.
9. Pour the Chicken and Salmon mixture into the pie dish lined with puff pastry.
10. Brush the edges of the pastry with the beaten egg.
11. Bake for 30-35 minutes until the pastry is golden brown and the filling is hot and bubbly.

Verdict:

This is a delicious and hearty dish that is perfect for a cozy night in. The combination of chicken and salmon with creamy porcini mushrooms and fresh baby spinach is a winner. Serve with a simple green salad or some crusty bread.

Serving Suggestions:

Serve with a simple green salad or some crusty bread.