Chicken, Leek and Bacon Pot Pie

Preheat oven to 200°C fan-forced. Cut mushrooms into quarters. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. 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.