Kick things off by preheating your oven to 220°C.

Grab an oven-safe frying pan and heat a bit of olive oil. Throw in the bacon, leeks, a sprinkle of salt and pepper, and chicken. Cook until the chicken is juicy and the leeks are tender.

Next up, add the Dijon, chicken stock powder, dill, and flour. Mix it up!

Pour in the cream and let it simmer into a thick, creamy sauce. Yum!

Layer the spinach on top without stirring.

Cover with puff pastry, tuck the edges, and mist with a bit of olive oil.

Bake for about 20 minutes or until the pastry is golden and crispy.