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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)

555kcal

Energy (kJ)

2320kJ

Protein (g)

38.5g

Carbohydrate incl. fibre (g)

26.8g

Carbohydrate excl. fibre (g)

24.7g

Sugar (g)

4.6g

Fibre (g)

2.1g

Fat (g)

32.3g

Saturated fat (g)

11.6g

Unsaturated fat (g)

15.2g

Monounsaturated fat (g)

12.4g

Polyunsaturated fat (g)

2.7g

Trans fat (g)

0.1g

Cholesterol (mg)

177mg

Sodium (mg)

687mg

Salt (g)

1.72g

Vitamin A (IU)

6345IU

Vitamin C (mg)

2.9mg

Calcium (mg)

340mg

Iron (mg)

2.55mg

Potassium (mg)

400mg

Total

3330kcal

13920kJ

231.2g

160.8g

147.9g

27.8g

12.9g

193.9g

69.6g

90.9g

74.5g

16.4g

0.4g

1060mg

4121mg

10.31g

38070IU

17.3mg

2040mg

15.29mg

2401mg


  • 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