Another spinach recipe for you and your little ones to enjoy. My eldest, I just served him up some of the potatoes and a few bits of the chicken and sauce, and served it alongside carrots (a vegetable he will eat) to make sure he got some vegetables into his day. My youngest ate this as it comes.
Potato Topped Chicken and Spinach Pie
Serves 4 (2 adults and 2 kids)
- 600g of peeled russet potatoes, roughly chopped into chunks
- 2 chicken breasts, roughly chopped into bitesize pieces
- 1 small onion, halved and sliced
- 3 cloves of garlic, crushed
- 284g bag of fresh spinach
- 150g of cream cheese
- 100ml of low sodium chicken stock
- black pepper
- Olive oil
- little melted unsalted butter, for brushing over the top
Preheat oven to 200c of 400f (gas mark 6)
Place potatoes in a steamer above boiling hot water
Steam until soft approx 10 mins. Then shake in the steamer pot to fluff up and very roughly mash with a knive and set aside
Drizzle a little olive oil in a frying pan over a medium high heat and add the chicken. Fry until lightly golden (don’t over cook as the chicken will cook more in the oven so you don’t want it to dry out)
Remove the chicken and add to an oven proof dish.
Add the onion, garlic and a little more olive oil if needed, and fry until softened.
Add the spinach and saute until it just starts to wilt.
Transfer to the oven proof dish, along with the chicken.
Now add the cream cheese and stock to the frying pan and whisk until you have a smooth sauce. Season with a little black pepper.
Pour the sauce over the top of the chicken and spinach.
Top with your roughly mashed potato and brush with a little melted butter (you could add a little grated cheese to the top instead if you prefer)
Place in the oven and bake until potatoes are lightly golden on top (approx 25 mins)
Serve with your choice of sides.