Chicken & Spinach Slab Pie

If you’re craving comfort food, give our Chicken & Spinach Slab Pie a try! This decadent, savoury slab pie is super easy to make – it’s filled with leftover or store-bought roast chicken, spinach, and a rich, creamy sauce, all wrapped up in flaky, buttery puff pastry. It’s perfect for family dinners, entertaining and everything in between – just bake, slice, and watch it disappear before your eyes!

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Serves: 4
Skill Level: easy

Chicken & Spinach Slab Pie Feature Pic (2)

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême All Butter Puff Pastry, defrosted
40g unsalted butter
¼ cup plain flour
1 cup chicken stock
¼ cup dry white wine
½ cup thickened cream
1 tsp finely grated lemon zest
Salt and freshly ground black pepper to taste
3 cups chopped cooked chicken
¼ cup chopped basil
3 spring onions, finely chopped
3 cups baby spinach, chopped (or frozen, simply squeeze out excess water before adding)
1 egg, beaten, for glaze.

Method

Melt the butter in a saucepan over low heat. Add flour and cook, stirring constantly, for 1 minute. Add chicken stock and wine, cooking for a further 2-3 minutes while whisking constantly to remove any lumps. Add cream and cook for a further minute, or until the mixture boils and thickens. Remove from heat, add lemon zest, season with salt and pepper, then cover and set aside to cool. Once cooled, add chicken, basil, spring onions and spinach, mixing to combine.
Preheat the oven to 200°C fan-forced (200°C conventional). Line a baking tray with baking paper. Lightly dust the pastry and benchtop with flour, then roll the pastry out to 38cmx38cm square. Cut one 17cmx38cm rectangle for the bottom and place on a baking tray, saving the remaining 21cmx38cm rectangle for the top. Spoon the cooled chicken mixture over the pie base, leaving a 2cm border. Brush the border with egg glaze.
Place the remaining pastry on top of the filling, pressing the edges together to seal. Chill in the fridge or freezer for 15 minutes. Remove from the fridge, then brush all over with the beaten egg glaze. Using a very sharp knife, score the top of the pie.
Place into the oven and bake for 10 minutes, then reduce oven temperature to 180°C fan-forced (200°C conventional) and cook for a further 30 minutes, or until pastry is golden.