Herby spring chicken pot pie
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This herby spring chicken pot pie is one of my go to weeknight dinners because it comes together in just 40 minutes start to finish. Using ready cooked chicken thighs means you skip the longest part of cooking, and the filo pastry gives you that satisfying golden, crispy top without any of the fuss of making pastry from scratch. The fresh tarragon and parsley brighten everything up beautifully, while the spinach adds wonderful iron and nutrients alongside its lovely earthy flavour. It's comfort food that actually feels quite healthy, and honestly tastes far fancier than the minimal effort required.
Ella x
Ingredients
- 2 tbspolive oil plus a little extra for brushing over the pastry
- 1 bunchspring onions sliced into 3cm pieces
- 250 gfrozen spinach
- 16 ready-cooked chicken thighs(or see tip, below)
- 350 mlhot chicken stock
- ½ tbspwholegrain mustard
- 200 gfrozen peas
- 200 mlhalf-fat crème fraîche
- ½ smallbunch tarragon leaves finely chopped
- 1 smallbunch parsley finely chopped
- 270 gpack filo pastry
Detail level
Instructions
- 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.
- 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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