Homemade Gluten-Free Chicken, Chestnut & Spinach Pie

Ingredients

• 1-2 Pouches of Bay’s Kitchen Chicken Gravy with Thyme and Rosemary
• 3 Tbsp Bay’s Kitchen Concentrated Chicken Stock
• 400g Pack gluten free puff pastry
• 8 Skinless, boneless chicken thighs, cut into pieces
• 200g Spinach
• 1 x 180g Pack cooked chestnuts, roughly chopped
• 125ml Lactose free cream
• 100ml Dry white wine
• 1 Medium free-range egg, beaten
• 35g Unsalted butter
• 4 Spring onions, green tops only, finely sliced
• 1 1/2 Tbsp gluten free plain flour
• 1 Tbsp olive oil
• 1 Tsp Dijon mustard
• 1 Tsp miso paste
• 5 Thyme sprigs, leaves picked
• 2 Bay leaves
• Sea salt and freshly ground black pepper