Creamy Chicken Leek and Spinach Pie

Creamy Chicken, Leek and Spinach Pie


Spray a quiche dish or tart pan with non-stick spray. Line with pastry. Poke several holes in the pastry resting on the base of the dish and bake blind for 15 minutes or until golden. Remove from oven. 

Evenly distribute spinach in the pastry crust, then layer with chicken, leeks and white sauce.

Cover pie with pastry, trim excess and press the pastry together to seal, rolling the bottom sheet over the top sheet to form a rim around the pie. Cut a few slits in the top. Brush top of pie lightly with whisked egg and bake 35-40 minutes or until crust is lightly browned.