Published · Easy

Herby spring chicken pot pie

Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights https://www.bbcgoodfood.com/recipes/herby-spring-chicken-pot-pie

Total Time 40 min
Serves 4
Cost £
Complexity Easy
by GemmaBactrian
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Ingredients

2tablespoon Oil, olive
bunch Spring Onions · sliced into 3 cm pieces
250gram Spinach
6 Ready-Cooked Chicken Thighs
350milliliter Stock cubes, chicken
1/2tablespoon Mustard, wholegrain
200gram Peas, Frozen
200milliliter Crème Fraîche
1/2small bunches Tarragon, fresh · finely chopped
small bunch Parsley · finely chopped
270g packs Pastry, filo, retail, cooked

Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.

Method

I

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.

II

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.