Chicken Pie

ingredients

• 3 Tbsp. olive oil
• 1 onion, finely diced
• 2 large cloves garlic, crushed
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1 tsp Salt
• Pinch of pepper
• 2 ½ cups of chicken stock
• 2 1/2 cups of shredded rotisserie chicken
• 2 sheets puff pastry
• 1 large egg
• 1 medium carrot, diced
• 2 ribs celery, diced
• 1 tbsp. fresh thyme leaves
• ¼ cup plain flour
• 5 Swiss brown mushrooms, finely chopped
• 3 cups of baby spinach
• 1/4 cup white wine

method

1. Preheat oven to 180°C fan-forced.
2. In a large pot over medium-high heat, with a splash of olive oil. Add onion, carrot, mushrooms, celery, garlic and thyme and cook, stirring regularly for 5 minutes. Add in all spices here.
3. Stir in flour and whisk to separate constantly until golden brown. Add white wine and stir and let simmer until absorbed into the mixture. Add chicken stock and whisk.
4. Bring mixture to a boil, then reduce heat to low and simmer until thickened for 6-8 minutes.
5. Stir in shredded chicken and spinach and cook until chicken is heated through and spinach is lightly wilted. Stir for 2 minutes and then season with salt and pepper.
6. On a floured work space, roll out puff pastry to about 3mm thick.
7. Using a large (or multiple small) ramekin, oil the base and line with puff pastry, leaving some of the pastry hanging over.
8. Spoon chicken filling into ramekin and cover with puff pastry. Using a sharp knife, cut overhang on top and bottom and squeeze pastry together to enclose the filling.
9. Using a sharp knife, slit little lines into the top of the pie.
10. Whisk the egg and brush with a basting brush over the pie.
11. Place into the oven for 30 minutes or until perfectly golden brown.