Chicken and Vegetable Puff Pastry Pie

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   In a large pot, boil the chicken drumsticks until fully cooked, then remove and let them cool. Once cooled, shred the meat off the bones.

3. 3

   In a pan, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.

4. 4

   Add diced potatoes and carrots to the pan, cooking until they start to soften.

5. 5

   Stir in the tomato puree, thyme, and rosemary, cooking for another 2 minutes.

6. 6

   Add the shredded chicken and spinach to the pan, mixing well to combine all ingredients.

7. 7

   Roll out the puff pastry sheet and place it over a pie dish.

8. 8

   Pour the chicken and vegetable mixture into the pie dish, spreading it evenly.

9. 9

   Fold the edges of the puff pastry over the filling and make a few slits on top to allow steam to escape.

10. 10

    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

11. 11

    Remove from the oven and let it cool slightly before serving.