Herby spring chicken pot pie in a casserole dish

Herby spring chicken pot pie

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(12 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 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
    Spinach

    Spinach

    spin-atch

    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
    Peas

    Peas

    p-ees

    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
    Tarragon

    Tarragon

    ta-ra-gon

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

  • small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

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

  • 270g pack filo pastry

Method

  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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clairepugh
29th Apr, 2019
5.05
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.
SpanishPerro
13th Apr, 2019
5.05
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
3.05
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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