Artichoke and Spinach Chicken Pot Pie

Artichoke and Spinach Chicken Pot Pie

INGREDIENTS:

  • 1 sheet pre-rolled puff pastry
  • 2 tbsp butter 1 small onion, chopped
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper
  • 1 cup chicken broth 1/2 cup Limited Edition Chardonnay Chenin Blanc
  • 1 tbsp cornstarch
  • 2 cups cooked chicken, cubed
  • 1 cup marinated artichoke hearts, chopped
  • 1 cup sour cream
  • 4 cups baby spinach
  • 1 cup Parmesan cheese, grated
  • 1 tsp lemon zest, finely grated

METHOD:

Preheat oven to 425°F (220°C). Lay the pastry on a board. Using the bottom of a 12 oz. oven-proof dish as a guide, cut out four circles out of the pastry. Transfer to a parchment paper-lined baking sheet. Score a cross-hatch pattern lightly into each. Bake for 12 minutes or until puffed and golden. Meanwhile, heat butter in a large skillet set over medium heat. Add onion, mushrooms, garlic, salt and pepper; sauté for 8 minutes or until browned. Whisk chicken broth with wine and cornstarch until smooth. Stir into skillet; cook until thickened and bubbly. Stir in chicken, artichoke hearts and sour cream. Simmer for 5 minutes or until heated through. Stir in spinach until wilted. Remove from heat and stir in Parmesan cheese and lemon zest. Spoon into serving dishes and top with warm pastry.