Chicken and Spinach Pie

Preheat the oven to 375F. Line the bottom of a pie plate with one sheet of defrosted puff pastry. Use your fingers to press the puff pastry up the sides of the pie plate - don't fret if it doesn't reach all the way up the sides, get it as far as you can. Use a fork to prick the puff pastry on the bottom of the pie plate.

Once the oven is preheated, bake the crust bottom layer for 15 minutes and then remove from the oven and set aside.

Now to make the filling for the pot pie. In a large pot or high-sided pan, heat the olive oil on medium heat for around 30 seconds. 

Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.

Once the onions have softened, add the green onions, dill, parsley, mint  and vegetable stock paste. Cook for around 2 minutes or until wilted considerably. 

Next, add the spinach, in batches if needed, and stir until wilted- you want to cook this down until there is no moisture left.

Once all of the spinach is wilted, add the butter and stir until melted. Then, add the flour and stir to coat the spinach - let it cook for a few minutes.

Add the milk and stir, cook for about 5 minutes until the sauce starts to thicken. 

Then, add the cooked shredded chicken and cook for 3-4 minutes to combine. Finally stir in the feta cheese and remove from the heat. Taste and adjust seasoning with 1-2 tsp salt and ground pepper if desired.

Spoon the pot pie filling into the baked puff pastry crust. Then, top the pot pie with the other sheet of defrosted puff pastry.  Use a rolling pin or your fingers (be careful as the pie pan might still be warm) and seal the edges as best you can around the pie plate. Brush the top of the puff pastry with olive oil and then bake for 25-30 minutes or until golden brown.