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