Chicken & Spinach Slab Pie
- 375g pack Carême all butter puff pastry, defrosted
- 40g unsalted butter
- ¼ cup plain flour
- 1 cup chicken stock
- ¼ cup dry white wine
- ½ cup thickened cream
- 1 teaspoon finely grated lemon zest
- salt and freshly ground black pepper
- 3 cups chopped cooked chicken
- ¼ cup chopped basil
- 3 spring onions, finely chopped
- 3 cups baby spinach, wilted, drained and chopped
- 1 egg, beaten, for glaze
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Preheat the oven to 200°C fan-forced (220°C conventional) and line a baking tray with baking paper.
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Melt butter in a large saucepan over low heat. Add flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Add chicken stock and wine, cooking for a further 2-3 minutes, whisking constantly to remove any lumps. Add the thickened cream and cook for a further minute or until the mixture boils and thickens. Remove from heat, add lemon zest, season to taste, cover mixture with plastic wrap and allow to cool completely. Add chicken, basil, spring onions and spinach to cooled white sauce stirring until combined.
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On a clean lightly floured work surface, roll pastry to a 38cm x 38cm square. Cut one rectangle 17cm x 38cm for the bottom and place on prepared baking tray, the remaining 21cm x 38cm rectangle is for the top. Spoon the cooled chicken mixture evenly over the pie base, leaving a 2cm border. Brush border with egg glaze.
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Carefully place remaining pastry over the chicken filling, pressing the pastry edges together to seal. Place in the fridge or freezer for at least 15 minutes to chill. Use a fork to crimp the edges. Brush all over with the beaten egg glaze and using a very sharp knife score along the top of the pie.
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