Chicken & Spinach Pie

We are celebrating National Pie Week with this tasty Chicken & Spinach pie recipe from Knorr.

What You’ll Need:

  • 1tbsp Flora Cuisine
  • 1 Knorr Chicken Stock Pot
  • 600g chicken breast, diced
  • 1tbsp flour
  • 400ml semi-skimmed milk
  • 300g frozen spinach, thawed
  • 250g ready-made puff pastry
  • 150g Cheddar, grated
  • 2 eggs, lightly beaten

What To Do:

  • Pre-heat oven to 200C/Gas Mark 6
  • Heat the Flora Cuisine in a large pan. Add the chicken. Cook, stirring for about 7 minutes until the chicken is golden brown
  • Add 1tbsp flour and add the milk little by little, stirring constantly to make a smooth sauce. Add the Knorr Stock Pot and simmer for five minutes, then add the spinach and mix well. Remove from the heat and allow to cool.
  • Roll out the puff pastry and line the baking dish, trim the edges. Pour in the chicken and spinach mixture. Sprinkle with cheese
  • Pour in the eggs. Bake for about 25 minutes or until pastry is golden. Let it stand for 10 minutes before serving.

Recipe by Knorr

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