Chicken and Spinach Pie

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Ingredients

For the test

• 350 g of flour;
• 1 teaspoon salt;
• 220 g butter;
• 60–120 ml of water.
  
  

For filling

• 2 tablespoons butter;
• 1 onion;
• 5 tablespoons of flour;
• 500 ml of chicken broth;
• 250 ml of milk;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley;
• 100 grams of frozen green peas;
• 2 boiled chicken breasts;
• 200 g of spinach;
• 1 egg.
  
  

Cooking

In the combine combine flour, salt and softened butter. Add 60 ml of water and knead the dough. If necessary, add more water. Wrap the dough in food film and refrigerate for half an hour. Then divide the dough in half and roll out layers. Put one layer on the bottom of the baking dish and smooth it over the walls.

In hot oil, fry chopped onion over medium heat. Add flour and mix. Pour in the broth and milk and cook, stirring constantly, until thick. Add salt, pepper, chopped parsley, peas, finely chopped chicken and spinach. If you use frozen spinach, then it must first be lightly boiled in salted water.

Put the stuffing on the dough, cover with the second layer and firmly fasten the edges of the dough. Grease the cake with a beaten egg and put in an oven preheated to 220 ° C for 35–40 minutes.

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