Chicken Salad Sambo Pie

Time 30mins

Difficulty Easy

Serves 4

INGREDIENTS

5 cups chopped or shredded, cooked chicken
200ml crème fraîche 
2 tablespoons tarragon mustard
1 ½ tablespoons flour
1 ½ c chopped herbs: spring onions, chives, basil and dill
Zest of 1 lemon
100 g of baby spinach, roughly chopped
⅓ cup of walnuts, roughly crushed
Salt and pepper to season
1 sheet of puff pastry
1 egg, beaten (for egg wash)

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METHOD

Preheat the oven to 200°C (400°F) fan forced.

In a large bowl, combine the cooked chicken, crème fraîche, tarragon mustard, flour, herbs, baby spinach, lemon zest and crushed walnuts. Season with salt and pepper to taste. Mix everything together until well combined.

Divide the mixture into 4 small ovenproof dishes.

Cut the pastry into quarters, and drape obver each pie… ideally it covers the entire top, however as you can see, mine did not, and we lived! Tuck it in a bit here and there also. 

Brush the top of each pastry with the beaten egg wash to give it a golden color when baked.

Place the dishes on a baking sheet and transfer them to the preheated oven.

Bake for about 15 to 20 minutes, or until the pastry is puffed up and golden brown.

Remove the chicken pot pies from the oven and allow them to cool slightly before serving.