Spinach and Chicken Pot Pie

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Servings 4

Prep. Time 10 mins

Cooking Time 40 mins

    • ½ – ¾ Bag Harvest Fresh Spinach, Chopped Coarsley
    • 1 Tablespoon Extra Virgin Olive Oil
    • 900g Chicken Thighs, Chopped Into 1” Pieces
    • 1 Tablespoon All-Purpose Flour
    • 1 – 2 Tbs White Miso Paste
    • 250g Tub Sour Cream
    • 2 Corncobs, Kernels Sliced Or 2 Cups Frozen Corn
    • 2 Green Onions (Scallions), Thinly Sliced
    • 1-2 Harvest Fresh Thai Red Chili, Finely Chopped
    • 1 Cup Cilantro Leaves, Chopped
    • 1 Sheet Frozen Puff Pastry, Thawed
    • 1 Egg, Lightly Beaten
    • Sea Salt And Cracked Black Pepper to taste
    Preheat oven to 200°C (400°F).

    Heat the oil in a large non-stick frying pan over high heat. Add the chicken, salt and pepper and cook for 4 minutes or until golden brown.

    Add the flour and miso and cook for 30 seconds.

    Add the sour cream, corn, spinach, onion, chili and cilantro and stir to combine.

    Divide the mixture between 4 x 1½-cup-capacity (375ml) ovenproof pie dishes or 1 regular size 9 inch pie plate

    Using the pie dishes as a guide, cut the pastry into 4 rounds and place on top of each dish to seal. Using a small sharp knife, cut a small cross in the top of each pie, alternatively if using one pie plate cut 4 steam vents into pastry.

    Brush each with the egg and place on a large oven tray. Cook for 25 minutes or until the pastry is puffed and golden.