Chicken, Leek and Bacon Pot Pie

Preheat oven to 200°C fan-forced. Cut mushrooms into quarters, thinly slice leek and chop bacon. Cut chicken into 5cm pieces.

Heat oil in an ovenproof frypan over medium heat. Add bacon, leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes or until soft. Add mushroom and cook for a further 5 minutes. Remove mixture from pan and set aside. Wipe out pan.

Add chicken to frypan and cook, turning occasionally, for 5 minutes or until browned. Return mushroom mixture to frypan with flour and stir to coat evenly.

Add stock cube, mustard, 185ml (¾ cups) water, sour cream and a pinch of pepper and cook over medium heat for 15 minutes or until liquid has reduced by half.

Add ¾ of the spinach leaves and gently stir to combine.

Place panko breadcrumbs and parmesan in a bowl and mix to combine. Scatter over chicken pie filling and bake for 10 minutes or until golden and crisp. Spoon pie into bowls and serve with remaining spinach leaves.