Recipe: Chicken and Spinach Pie

It is getting colder here. The autumn coolness is giving way to the chill of winter. This is my favourite time of year – not just for the great layers of clothes and scarves, but also for the cooking. I do my best cooking in cold weather – hearty, wholesome food. This Chicken and Spinach Pie is no exception – it is tasty, easy, and a family favourite.

The Empowered Cook shares her Chicken and Spinach Pie recipe - a hearty, wholesome pie made with leftover chicken and silverbeet, topped with puff pastry.

I make this using leftover chicken. Often this is as a result of making chicken stock – where I’ll be able to use the stock and the chicken to make this dish.

The Empowered Cook shares her Chicken and Spinach Pie recipe - a hearty, wholesome pie made with leftover chicken and silverbeet, topped with puff pastry.

Recipe Note

I have a square casserole dish that I use – mainly because it is the perfect shape for a single piece of puff pastry. Obviously you don’t need to have one like this, but you’ll just need to find a dish that works well with the puff pastry that you have.

Now – on with the recipe!

 

Chicken and Spinach Pie
Ingredients
  • 3 tbsp olive oil
  • 2 onions diced
  • 3 sticks celery diced
  • 1 bunch parsley chopped (stalks kept separate)
  • 1 bay leaf
  • 4 cloves garlic finely chopped
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 2 cups chicken stock
  • 2 cups cooked chicken shredded
  • 4 cups silverbeet chopped
  • 1 sheet store bought puff pastry
Instructions
  1. Preheat your oven to 200 degrees celsius. 

  2. Heat a large pan on a medium high heat. Add your olive oil.

  3. Add onions, celery and parsley stalks to the pan. Sweat (stirring frequently) for around 8 minutes, until soft. Add salt if starting to brown.

  4. Add the bay leaf and garlic, and cook for another minute or two (careful not to burn the garlic). Note: at this point, you can also add any leftover chicken skin (cut into small pieces). This gives it a chance to get a little crispy. 

  5. Add the butter to the pan and give everything a good stir, as the butter melts.

  6. Add the flour to the pan, and cook it out for a few minutes. Stir constantly. 

  7. Next, add the chicken stock and continue stirring. The mix should thicken at this point - so feel free to add a little dash or two of water, if it starts to get too thick. 

  8. Season with salt and pepper and give it a taste to adjust. It should be full of flavour at this point. 

  9. Add your chicken and stir through. 

  10. Add your silverbeet and continue to stir. Remember that silverbeet will wilt down quite a lot, so don't be alarmed at the amount at the beginning. Just keep stirring, and it will wilt down to nothing. 

  11. Finally, add your chopped parsley leaves. Taste again and adjust seasoning if needed. 

  12. Place this filling in your chosen pie dish, and cover with the puff pastry. Remember to pop a little hole in the middle of pastry too. 

  13. Place your pie in the oven for around 25-35mins - until the pastry is golden brown and puffed. 

Recipe Notes

Serve this pie with mashed potato. It's also just good by itself though - and super delicious reheated the next day. 

Surprisingly, it also freezes well. Just portion up any leftovers and freeze. Alternatively, freeze the pie filling once cooked - and then simply assemble the pie with the puff pastry on the day of cooking. 

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