1 lb 2 oz boneless, skinless chicken breast, cut into medium pieces

1 medium onion, thinly sliced

3 garlic cloves, finely chopped

1 tbsp all-purpose flour

1¼ cups heavy cream

1¼ cups chicken broth

½ tsp dried oregano

10 sun-dried tomatoes, finely chopped

½ cup finely grated cheddar cheese

1¾ cups loosely packed fresh spinach

A drizzle of cooking oil

Salt and black pepper, to taste

1–2 sheets ready-rolled puff pastry, as needed to cover the dishes and make decorations

1 large egg, beaten

Heat a drizzle of oil in a large nonstick skillet over medium heat. Add the chicken and cook for approximately 5 minutes, until the outside is no longer pink. Transfer to a plate. The chicken will finish cooking in the oven.

Add the sliced onion to the same pan and cook for approximately 5 minutes, until softened. Add the garlic during the final minute, stirring until fragrant.

Stir in the flour until fully incorporated. Gradually add the chicken broth, a little at a time, stirring continuously. Allow the mixture to return to a simmer before adding more broth.

Add the heavy cream, oregano, chopped sun-dried tomatoes, and grated cheddar. Bring to a gentle simmer, stirring until the cheese melts and the sauce becomes creamy. Season with salt and pepper.

Return the chicken to the skillet with the spinach. Stir until everything is coated in the sauce. Divide the filling evenly among four deep individual pie dishes.

Preheat the oven to 375°F convection or approximately 400°F in a conventional oven. Roll out the puff pastry and cut four squares large enough to cover the dishes. Lay a square over each dish, pressing gently at the corners to keep it in place. Use pastry scraps to cut decorative hearts if desired. Arrange them on top and brush the pastry with the beaten egg.

Bake for 20–25 minutes, or until the puff pastry is puffed and beautifully golden and the chicken reaches an internal temperature of 165°F. Let the pies stand briefly before serving. That creamy filling will be piping hot.