Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent.
Stir in the dried thyme, salt, and pepper. Add the chopped spinach and cook until wilted.
Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for a few minutes until slightly thickened.
Transfer the chicken and spinach mixture to a rectangular baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Roll out the puff pastry sheet and place it over the filling, tucking the edges into the sides of the dish.
Brush the beaten egg over the pastry to give it a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
Let the pie cool for a few minutes before serving.
Variations & Tips
For a vegetarian version, substitute the chicken with mushrooms or tofu for a hearty filling. If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the filling. You can also experiment with different cheeses, such as cheddar or gouda, for a different flavor profile. For a gluten-free option, use a gluten-free puff pastry or top with mashed potatoes instead.
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