Clodagh Mckenna served up a tasty 30-minutes chicken pot pie with chestnut mushrooms, spinach and filo pastry on this morning.

The ingredients for the pie filling are: 80g butter , 2 leeks, thinly sliced, 240g chestnut mushrooms, sliced, 3 garlic cloves, crushed , 1 tsp fresh thyme leaves, finely chopped , 90g fresh spinach , 40g plain flour , 100ml white wine , 500ml chicken stock , 150ml double cream , 1 tsp Dijon mustard, Zest of 1 lemon , Sea salt and freshly ground black pepper , 560g chicken, cooked and shredded (thick pieces), 160g frozen peas , 6 asparagus spears, chopped into 2-inch pieces and 2 tbsp flat leaf parsley, chopped.

For the pastry: 8 sheets filo pastry and 2 tbsp melted butter.

See recipes by Clodagh in her book titled : In Minutes: Simple and delicious recipes available from Amazon now.