Chicken, Mushroom and Spinach Pot Pie
Ingredients6 pcs. Gardenia Classic White Bread
1/2 /kg Chicken Breast
1/2 cup Mushroom, sliced
1/2 cup Spinach
2 tbsp Mustard
1/4 cup Sour Cream
1 tbsp Flour
1 cup Chicken cubes, stock 250 (1) ml/cup
1/2 cup Spring Onions
2 tbsp Butter
2 tbsp Olive Oil
3 tbsp Onion, white
1/4 tsp Nutmeg
1/4 tsp Thyme
1 tsp Salt
ProcedureGet a slice of Gardenia Classic White Bread, using a cookie cutter, cut a circle making sure it fits the size of the ramekins that will be used later.
Heat the pan, sauté chicken season with salt and pepper, white onions, spring onions, sliced mushroom, cook for 5 to 8 minutes, add butter, mustard, sour cream, flour, chicken stock and spinach, stir and cook for 5 to 10 minutes. Add bread crumbs, season with nutmeg and thyme.
Transfer into a ramekin or baking dish, cover with the bread, spread butter and egg wash on top.
Bake for 10 minute at 140 Degree Celsius, remove from oven, serve while hot.