Love that chicken and creamed spinach combo? With a little help from pre-made puff pastry, you can easily make savory pies like the pros! Use lots of herbs and aromatics to make the chicken and spinach filling as flavorful as possible.
Creamy Chicken and Spinach Pie Recipe
With a little help from pre-made puff pastry, you can easily make these chicken and spinach pies.
Ingredients
Creamy Chicken and Spinach Pie Ingredients
- 1 tablespoon Butter
- 1 tablespoon olive oil
- 2 tablespoons onion chopped
- 1 tablespoon Garlic chopped
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 1 Cup bacon chopped
- 1 1/2 cups Chicken (use chicken thigh fillet), sliced into 1-inch cubes
- 1/2 Cup fresh white button mushrooms sliced
- 1 Cup heavy cream
- 1 1/2 cups spinach leaves blanched, squeezed dry, and chopped
- Salt to taste
- 2 10-inch pre-rolled sheets puff pastry
- 1 Egg beaten with 1 tablespoon water
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Melt butter and heat oil in a large pan. Sauté onions, garlic, and dried herbs for 2 minutes.
- Add bacon; sauté for 2 to 3 more minutes. Add chicken and mushrooms; cook, stirring constantly, for 6 to 8 minutes. Once chicken is cooked, remove chicken from pan; set aside.
- Add cream to pan and simmer for 5 minutes or until sauce thickens. Remove bay leaf. Add spinach and return chicken to pan; simmer for 1 to 2 minutes. Season to taste. Set aside to cool.
- Slice puff pastry sheets diagonally in half to make triangles. Brush pastry with egg wash. Top half of each triangle with the chicken mixture then fold the other half over it. Press edges with the tines of a fork to seal pies.
- Brush both sides of the pies with egg wash. Place on prepared baking sheet and bake for 15 to 20 minutes or until puffed and golden brown. Cool on a wire rack for a few minutes before serving.
Tried this recipe?Let us know how it was!
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