Herby spring chicken pot pie in a casserole dish

Herby spring chicken pot pie

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(22 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

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

Nutrition and extra info

  • Filling only

Nutrition: Per serving

  • kcal526
  • fat22g
  • saturates8g
  • carbs47g
  • sugars7g
  • fibre7g
  • protein32g
  • salt1.3g
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  • 2 tbsp olive oil, plus a little extra for brushing over the pastry
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • bunch spring onions, sliced into 3cm pieces
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 250g frozen spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 6 ready-cooked chicken thighs (or see tip, below)
  • 350ml hot chicken stock
  • ½ tbsp wholegrain mustard
  • 200g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 200ml half-fat crème fraîche
  • ½ small bunch tarragon, leaves finely chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 270g pack filo pastry


  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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Comments, questions and tips

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27th May, 2020
Teenage son loved this. Made it in a large frying pan on the stove then transferred to large rectangular Pyrex dish. Used fresh baby spinach as opposed to frozen. Tore about 3 Sheets of filo into strips then scrunched and placed on top of mixture. Served with creamy mash, kale and carrots. Left overs devoured as well. Would be nice topped with potatoes or even as a risotto or with pasta.
Fiona Price's picture
Fiona Price
13th May, 2020
Too much filo or longer cooking time necessary? Uncooked at the bottom layers of filo (not just soggy). Advice? Next time I will.l use much less filo. (Incidentally we don't like tarragon so I used about 4 leaves of lovage out of the garden. Very tasty).
18th Apr, 2020
I used a bag of fresh baby spinach and 250g filo pastry. Left out the tarragon. It tasted nice enough, but the sauce was too runny. The top of the pastry was as it should be: golden and crunchy. However, the layer underneath was still soggy and doughy. (I used a round, 25cm diameter dish.) Maybe I scrunched the pastry sheets a bit too tight? My advice would be to use less pastry or a wider dish. Not sure if I'll do this again.
5th Apr, 2020
We really enjoyed this pie, and it made good use of leftovers during lockdown. I used cooked chicken, added some extra leftover veg, and defrosted 'nuggets' of spinach in the microwave. Added an extra teaspoon of mustard as I had no tarragon. I also used the remains of a packet of filo, which doesn't keep well, so usually ends up being thrown away - as it was scrunched up it didn't matter that the sheets broke up. Would definitely make again.
9th Apr, 2020
Like you, had some filo left over from weekend and defrosted 3 chicken breasts that I purchased in bulk for freezer, added extra frozen spinach and peas as no herbs and used last of creme fraiche. Really surprised how healthy and economical this is...tasty as well so has become a 'can we have it again next week's dish!
Norma. mackey
4th Apr, 2020
Hmm. I’m really only commenting to remind myself in the future not to do this. My husband LOVED it but the other three of us found it just ok if not a little bland...it took much longer too, waiting for the spinach to defrost.
29th Apr, 2019
Absolutely loved this pie and will definitely make it again. only change I might make is defrosting the spinach before adding to the pan, I burnt my spring onions whilst trying to defrost the spinach in the pan. family really loved it too.
13th Apr, 2019
Made this pie for dinner last night and it turned out great, very tasty. I was careful not to put too much tarragon in it but followed the rest of the recipe as written. Just used chicken breasts instead of thighs as that's what I had. I would definitely make this again. Easy and make ahead, put the pie in the fridge complete with the filo topping, covered it with a damp tea towel and baked it later.
Beth Price's picture
Beth Price
3rd Apr, 2019
Pie was good but I think using less tarragon (or maybe none) would be better so that the other flavours could come through as it completely overpowered the mustard.
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21st Apr, 2020
Serve with mash to soak up some of the excess liquid!
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