This delicious pie is simple to prepare and perfect for a
mid-week meal, or how about making individual pies for a yummy
lunch option.
Ingredients
- 1 Tbsp butter
- 1 onion, diced
- 350g boneless chicken, diced
- 2 rashers bacon, diced
- 2 Tbsp Gregg's Classic Roast Seasoning
- 1/2 cup sour cream
- 200g fresh spinach
- 2 sheets ready rolled puff pastry, defrosted
Method
Preheat the oven to 210°C.
Grease a 20cm pie dish.
Place the butter in a frying pan over medium heat. Add the onion
and cook for 2 minutes or until soft. Add the chicken and cook for
3-5 minutes, then add bacon and cook for another 2 minutes or until
chicken is cooked through. Add the Gregg's Classic Roast Seasoning,
remove from heat and stir in the sour cream. Set aside.
Cook spinach in microwave or a saucepan for 2 minutes or until
it has just wilted. Drain to remove any excess liquid.
Roll each pastry sheet out on a lightly floured board to ensure
it fits the pie dish. Line the pie dish with one sheet of pastry.
Place the creamy chicken filling into the pie dish. Top with a
layer of spinach. Brush milk on edges, place the second sheet of
pastry on top to form a lid and press the edges closed. Make a hole
in the middle of pie for steam to escape. Lightly brush the top of
the pastry with milk and bake for 20 minutes, then reduce heat to
180°C for a further 20 - 25 minutes or until the pastry is golden
brown.