This dish offers a delightful combination of textures and flavours, with the succulent chicken, sweet leeks, earthy spinach, and creamy sauce all encased in a buttery and flaky crust. It's a perfect choice for a family dinner or special occasion.
This dish includes pieces of cooked and seasoned chicken, providing a hearty and protein-rich component to the filling. Sautéed leeks contribute a mild and slightly sweet onion flavour, enhancing the overall taste of the pie. Fresh spinach leaves, add a vibrant green colour and a nutritious element to the filling. A luscious and savoury cream sauce binds the ingredients together, creating a rich and satisfying consistency.
Preheat the oven to 180 C.
On a pan with olive oil on medium heat fry the chicken until pale, about 5-7 minutes.
Remove the chicken from the pan on a plate and set aside.
Then fry leeks, carrot and garlic and cook for another 2-3 minutes.
Next, add celery and spinach and cook for 2 minutes.
Return the chicken to the pan, and season all with salt and pepper. Add water, lemon zest, cream cheese and cook for 2-3 minutes.
Transfer all the mixture to the baking dish. Cover with a puff pastry dough, tuck the sides and press with a fork.
Spread whisked egg yolk on top and sprinkle with sesame seeds.
Bake it for 30 minutes, until the top is golden brown.
Serve with some fresh green salad on the side and enjoy.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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