Ingredients
2 boxes puff pastry sheets, thawed, but cool, not room temperature
2 cups cooked chicken breast
1 shallot or small onion, chopped finely
3 garlic cloves, pressed or chopped finely
1 tablespoon extra virgin olive oil
1 tablespoon butter
1.5 tablespoons all-purpose flour
1/5 cup chicken stock – how to make Homemade Chicken Stock
1 teaspoon basil
1 teaspoon Italian seasoning
1/2 teaspoon of crushed red pepper flakes, optional
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt.
1/2 cup heavy whipping cream
2 cups spinach
1 egg for egg wash before baking
Instructions
Preheat the oven to 400° and line a baking sheet with parchment paper
Combine the spices
Stir together the basil, Italian seasoning, crushed red pepper flakes (optional), salt, and pepper in a small bowl.
Make the filling
- Saute the onion and garlic in the oil and butter over medium-low heat until translucent.
- Add the flour and cook for a few minutes to take the raw taste away from the flour.
- Add the spices, cooked chicken, and broth until the flavors combine.
- Lastly, reduce the heat and add the cream and spinach, stirring to combine and wilt the spinach. Remove from heat.
Form the Pies
Cut the sheets into the shape you like – be creative! Put in the filling and seal the edges with a touch of water and a fork. Slice some decorative venting holes and brush with an egg wash.
Bake
400° for 30 minutes, until golden brown
Notes
It is easy to make substitutions in this recipe. Perhaps you have leftover vegetables that can be added…
Spices: This recipe callsfor an Italian spice combo with a bit of heat from crushed red pepper flakes, but unlimited combinations exist. Try some curry powder, for example!
- Prep Time: 15
- Cook Time: 30