Easy chicken pie with artichoke and spinach

Serves 4

  1. 20oz frozen spinach, thawed and squeezed dry
  2. 1 5.2oz package Boursin garlic and herb cheese
  3. 1 cup artichoke hearts, halved
  4. 2 carrots, shredded
  5. 3/4 cup broth
  6. 1/2 cup cream
  7. 1/4 cup capers
  8. 1tb wondra or regular flour
  9. 12oz chicken breast, thinly sliced
  10. Zest from 1 lemon
  11. 1 9.5in x 9in puff pastry sheet, thawed
  12. 1 egg
  • Mix 1-8 and place in a 8in baking dish. Mix 9-10 and add to dish. Trim puff pastry and top dish. Dish can be refrigerated for 1 day at this point.
  • Mix egg with 2tb water and brush over pastry. Bake at 425 degrees for 30-35 minutes. Rest for 10 minutes and serve.

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