Chicken pie with rosemary and thyme

• We take the puff pastry out of the freezer, and lay it out on a towel (in our case there were two layers) so that it thaws well. In order for the edges of the dough not to dry out, we cover the finish with a clean towel.
• Chicken fillet cut into large cubes. Cut the potatoes into cubes of about 1-1.5 cm. Cut the onion into rings.
• Fry the chicken over high heat in a small amount of vegetable oil. After roasting, put the chicken in a bowl and sprinkle with thyme leaves. 2 sprigs of thyme will be enough. We leave it to marinate in fresh greens.
• In the same oil, fry the potatoes quickly. After roasting the potatoes, we shift and sprinkle with chopped rosemary leaves. 2 sprigs of rosemary will be enough. We leave it to marinate in fresh greens.
• Roll out the defrosted dough to the size of a baking sheet. Cover the baking sheet with baking paper, then spread the first sheet of dough.
• Evenly distribute the potatoes over the entire base, then chicken, salt, onion spread on top.
• Cover the filling with a second sheet of dough. And we pierce the entire surface with a fork so that the dough does not rise in waves when baking.
• We send the pie to the preheated oven to 180 degrees. The cooking time of the pie depends on your oven. In an electric oven, it takes about 25-30 minutes.
• While the pie is being prepared, it's time to do the sauce. Melt the butter in a frying pan.
• Coarsely chop the fresh spinach and send it to the pan.
• As the spinach will decrease in volume - add 1 tablespoon of flour, fry a little. The sauce turns out to be very tender, if you want to add a bright note, at the stage of frying flour, add garlic cloves coarsely chopped.
• Then gradually add 450 ml of cream, stirring constantly.
• As the cream boils, add salt and pepper to taste. The sauce is ready.
• When serving, cut the pie into squares and pour the spinach sauce on top.
Bon appetit!