Creamy Chicken and Spinach Pot Pie

Ingredients:

75g butter
45g flour
500ml chicken stock
250ml milk
100g frozen peas
200 gr frozen spinach
1 carrot, chopped
1 onion, chopped
1 tablespoon parsley, chopped
Salt and pepper to taste
1 egg
1-2 cooked or baked chicken breasts, shredded
450g puff pastry

Method:

1. Preheat the oven to 220 degrees Celsius.

2. In a large heavy bottom saucepan, melt the butter. Fry the onions and carrot for seven to 10 minutes on medium heat.

3. Stir in the flour to make a sauce. Add the chicken stock and milk, and stir until thickened. If needed, add salt and pepper to taste. Add in the parsley.

4. Add the cooked spinach, shredded chicken and frozen peas. Pour into your baking dish and cover with a top crust of puff pastry. Make some slits in the crust so that the steam can escape.

5. In a small bowl, combine one egg and a tablespoon of water or milk. Then, brush the top crust and the sides with the mixture to make it golden and shiny.

6. Bake in the oven for 35-40 minutes. If the top crust gets too brown, cover with aluminium foil until the rest is baked.

Image Credit: Source