To make our chicken, wild mushroom and spinach pie, we poach free range chicken sourced from Pastures Poultry in Yardley Hastings, Northamptonshire in white wine and herbs. We then shred the chicken and add wild mushrooms and cream to the juices to make a deliciously creamy sauce.
Finally, we add wilted spinach and a touch of seasoning.
This delicious filling is then encased in buttery shortcrust pastry, sprinkled with herbs and baked to perfection. We think our chicken, wild mushroom and spinach pie is best eaten hot. That said, we have been known to demolish them cold, too 😉
For best results when reheating one of Miss Millie’s Most Marvellous Pies, we recommend you pop your pie into a moderate oven for around 25-30mins until piping hot. We strongly suggest you *do not* microwave our pies.
Miss Millie’s Most Marvellous Pies are a unique celebration of local Northamptonshire produce, with every pie using at least one locally sourced and as many British ingredients as possible, in addition to being made with our own award-winning flour.
We are proud to call Northamptonshire our home and to be part of its fabulous food and drink industry.
Our pies are named after things that are synonymous with our great county, including two of our biggest sports teams: The Saints (rugby) and The Steelbacks (cricket) – which is where the name of our chicken, wild mushroom and spinach pie comes from.
Northamptonshire is known as the county of spires and squires owing to the number of stately homes and beautiful churches across the county – which is where the names of our salt beef and potato pie and our potato, cheese, spinach and onion pie come from.
All our pies are handmade in our completely gluten-free kitchen in Northamptonshire.