Air Fryer Chicken, Mushroom and Spinach Pie by Thebakingbuddha

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 200g (7 oz) cremini mushrooms, sliced
• 200g (7 oz) cooked chicken breast, diced
• 150g (5 oz) fresh spinach
• 2 tbsp all-purpose flour
• 250 ml (1 cup) chicken broth
• 120 ml (1/2 cup) milk or cream
• 1/2 tsp dried thyme
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1 sheet (320g) ready-rolled puff pastry
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your air fryer to 180°C (350°F).
2. Heat olive oil in an air fryer-safe pan or skillet. Add diced onion and cook for 3-4 minutes until softened.
3. Stir in minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until mushrooms are browned and tender.
4. Add the fresh spinach, cooking until it wilts down, about 2-3 minutes. Stir in the diced cooked chicken.
5. Sprinkle flour over the vegetables and chicken, stirring for 1 minute to cook out the raw flour taste.
6. Gradually whisk in the chicken broth and milk/cream, stirring constantly until the sauce thickens, about 3-5 minutes. Season with dried thyme, salt, and pepper. Remove from heat and let cool slightly.
7. Pour the chicken and vegetable mixture into an air fryer-safe pie dish (approx. 6-7 inch diameter).
8. Unroll the puff pastry and place it over the filling, trimming any excess. Crimp the edges to seal and cut a few slits in the top to allow steam to escape. Brush the pastry with beaten egg.
9. Carefully place the pie dish into the preheated air fryer basket. Cook for 20-25 minutes, or until the pastry is golden brown and puffed, and the filling is bubbling.
10. Let the pie rest for 5-10 minutes before serving to allow the filling to set.