FREEZER DINNER: Spinach, Thyme and Feta Chicken Pot Pie

I like that I'm less wasteful because of sheltering-in-place.  This recipe came about from an "out with the old; in with the new" approach to reorganizing my freezer for maximum storage.

Despite it's humble beginngs, the meal was a hit -- feeling more a weeknight luxury than a make-do dinner (doesn't puff pastry always have that effect?).

Feeds 4

Two boneless, skinless chicken breasts
3 tablespoons olive oil
1 medium yellow onion, diced
2 celery stalks, diced
1 cup water or broth
1 teaspoon dried thyme
1 9-oz container frozen spinach, thawed
1 packaged frozen puffed pastry, thawed
1/2 cup whole milk yogurt 
1/2 cup crumbled feta cheese 
Salt and pepper

Heat oven to 425F. Place chicken breast on a baking sheet, drizzle with 1 tablespoond olive oil, and season with sea salt and fresh cracked pepper. When oven comes to temperature, roast chicken for 25 mintues. 

Meanwhile, heat remainder of olive oil in a cast iron skillet over medium heat. When oil begins to simmer, add onion and celery and allow to cook for 5-7 minutes or until onion is translucent. Then add salt, pepper, thyme and water and allow to simmer until reduced by half. 

Add thawed spinach, yogurt (can substitue creme fraiche or sour creaam) to a blender and blend until smooth. Remove chicken from oven and set aside for 5 minutes. Reduce oven to 375F. Add spinach-yogurt blend to the skillet and bring to a simmer. Dice and add chicken.

Scatter feta cheese over the top of the chicken mixture, cover with puff pastry, cutting off excess dough and adding a few cuts to the top. Brush with milk and scatter salt and pepper over the top. Bake in oven for 35 minutes (or until golden brown). Rest for five minutes before serving alongside tomatoes dressed with olive oil and vinegar or something similarly briny.