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Easy Chicken and Spinach Puff Pastry Pie

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

36.3g

Energy (kJ)

2596kJ

Energy (kcal)

621kcal

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

217.8g

15576kJ

3726kcal

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 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
  • 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

Little BIG difference tip


Little big difference tip