Herby Spring Chicken Pot Pie

1 September 2019

Preparation time: 10mins
Cook time: 30 mins

Ingredients

• 2 tbsp olive oil, plus a little extra for brushing over the pastry
  
  
• 1 bunch spring onions, sliced into 3cm pieces
  
  
• 250gfrozen spinach
  
  
• 6 ready-cooked chicken thighs (or see tip, below)
  
  
• 350ml hot chicken stock
  
  
• ½ tbsp wholegrain mustard
  
  
• 200g frozen peas
  
  
• 200ml half-fat crème fraîche ½ small bunch tarragon, leaves finely chopped
  
  
• small bunch parsley, finely chopped
  
  
• 270g pack filo pastry

Method

Step 1:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat.
  
  
• Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt.
  
  
• Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones.
  
  
• Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins. 

Step 2:

• Stir in the peas, crème fraîche and herbs, then remove from the heat.
  
  
• Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.