Herby Spring Chicken Pot Pie

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Preparation time: 10mins
Cook time: 30 mins


  • 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


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.



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