Chicken Pot Pie

Heat 1 tbsp butter (dbl for 4 ppl) in a large non-stick pan over medium-high heat. Transfer melted butter to a small bowl. Add 1 tbsp oil (dbl for 4 ppl), then chicken to the pan. Season with salt and pepper. Cook, flipping occasionally, until golden-brown, 3-4 min.

Add shallots, garlic and potatoes to the the pan with chicken. Season with salt and pepper. Cook, stirring occasionally, until potatoes soften slightly, 3-4 min. Stir in spinach until wilted, 2-3 min. Add 2 tbsp butter (dbl for 4 ppl), stirring until melted. Sprinkle flour over top. Cook, stirring, until flour is combined, 1 min.

Add broth concentrate, 3/4 cup water and 1/4 milk (dbl both for 4 ppl) to the pan with chicken and veggies. Cook, stirring constantly, until sauce comes to a simmer. Remove from heat, then stir in dill and feta until combined.

Transfer the chicken mixture to an 8x8-inch baking dish (9x13-inch for 4 ppl). Unroll puff pastry and discard the wax paper. Lay puff pastry over top of the filling. Crimp edges of puff pastry to the side of the baking dish. Brush top of pastry with reserved melted butter and sprinkle over 1/4 tsp salt (dbl both for 4 ppl). Using a knife, make three small slits into top of pastry (6 slits for 4 ppl). Bake in the middle of the oven, rotating the dish halfway through, until pastry is golden brown and flaky, 20-25 min.