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Easy Chicken and Spinach Puff Pastry Pie

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp Flora Cuisine
  • 600 g chicken breast fillet, diced
  • 1 tbsp flour
  • 400 ml, semi-skimmed milk
  • 1 Knorr Chicken Stock Pot
  • 300 g frozen spinach, thawed
  • 250 g, puff pastry
  • 150 g Cheddar cheese, grated
  • 2 eggs, lightly beaten

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

621kcal

Energy (kJ)

2596kJ

Protein (g)

36.3g

Carbohydrate incl. fibre (g)

26.8g

Carbohydrate excl. fibre (g)

24.7g

Sugar (g)

4.6g

Fibre (g)

2.1g

Fat (g)

40.8g

Saturated fat (g)

14.2g

Unsaturated fat (g)

23.8g

Monounsaturated fat (g)

16.9g

Polyunsaturated fat (g)

5.1g

Trans fat (g)

0.1g

Cholesterol (mg)

171mg

Sodium (mg)

707mg

Salt (g)

1.77g

Vitamin A (IU)

6444IU

Vitamin C (mg)

2.9mg

Calcium (mg)

351mg

Iron (mg)

3.34mg

Potassium (mg)

604mg

Total

3726kcal

15576kJ

217.8g

160.8g

147.9g

27.8g

12.9g

244.6g

85.0g

143.0g

101.7g

30.4g

0.4g

1024mg

4241mg

10.61g

38664IU

17.3mg

2106mg

20.03mg

3625mg


  • 1 Preheat the oven to 200°C, 180°C fan, Gas mark 6.
  • 2 Heat the Flora Cuisine in a large pan. Add the chicken. Cook, stirring for about 7 minutes until the chicken is golden brown
  • 3 Add flour and add the milk little by little, stirring constantly to make a smooth sauce. Add the Knorr Stock Pot and simmer for five minutes, then add the spinach and mix well. Remove from the heat and allow to cool.
  • 4 Roll out the puff pastry and line the baking dish, trim the edges . Pour in the chicken and spinach mixture. Sprinkle with cheese.
  • 5 Pour in the eggs. Bake for about 25 minutes or until pastry is golden. Let it stand for 10 minutes before serving