Creamy Chicken and Spinach Pie Recipe

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.