Pre-heat the oven to 350 degrees.
In a skillet, heat the onion over medium low heat in some olive oil. Once softened, sprinkle onions with salt and garlic powder. Continue to cook until caramelized.
Once onions are caramelized, add the chicken stock, ¼ cup of parmesan cheese and cream to the leek and onion mixture. You’ll want to let this thicken for about two minutes over low heat.
While your mixture is thickening,heat the chicken to the directions on the packaging.
Roll out the crescent rolls onto a greased tart pan, small baking sheet or pizza stone, you’ll want to cover the bottom and roll the pastry over the sides of the dish. Poke holes with a fork and wipe with the egg wash.
After the chicken is done, you’ll pop in the pastry for about 8-10 minutes, until golden brown. Pull the pastry out and and poke some holes again with a fork.
While the pastry is cooking, dice up the chicken and add to the leek filling, tomatoes and spinach all into a large bowl. You’ll want to mix everything together really nicely since you want every ingredient in every bite!
Place your filling on top of your par-baked puff pastry, top with the other ¼ cup of parmesan cheese and brush the top crust with the egg wash!
Bake for another 7 minutes, you’ll start to see the top get crispy and then let it cool for about 5 minutes. Top with basil and serve!
