From the Kitchen | GingerCo

CHICKEN & MUSHROOM POT PIE

500g deboned chicken thighs, diced, seasoned and
browned in a bit of olive oil – or use your leftover roast!
Olive oil and butter for frying
2 Leeks, sliced
A bit of chopped garlic if you like
2 Celery sticks, sliced
250g White/brown mushrooms, diced
A few sprigs fresh or 1 tablespoon dried Thyme
½ cup White Wine
1 cup Chicken Stock
1 cup Sour Cream / Crème Fraiche (or use normal cream if that is what you have in the house!)
1 small pack baby Spinach leaves, chopped
1 cup frozen or fresh Peas
Salt and black pepper
1 roll Puff Pastry
Egg yolk for brushing the pastry

½ cup White Wine
1 cup Chicken Stock
1 cup Sour Cream / Crème Fraiche / Cream
1 small pack baby Spinach leaves, chopped
1 cup frozen or fresh Peas
Salt and black pepper
1 roll Puff Pastry
Egg yolk for brushing the pastry

METHOD
Fry the leeks, celery and garlic in a bit of butter and olive oil.
Add mushrooms, thyme and baby spinach and saute.
Deglaze the pan with the white wine and stock.
When you have a good simmer, add the sour cream and stir in the peas.
Once the sauce has reduced a bit, add the cooked chicken and stir through.
Season with salt and black pepper – but taste first before you do!
(The stock can often be salty and might not need more salt.)
Spoon mixture into ramekins or any ceramic bowl of your choice.
(We’ve used enamel cups before!)
Cut puff pastry rounds big enough to cover the top, brush with egg and bake till golden brown. Enjoy!