Dinner

Herby Spring Chicken Pot Pie Recipe

ByHailey Reed November 19, 2025November 19, 2025

Introduction

This herby spring chicken pot pie is a comforting and flavorful dish perfect for any night of the week. With tender chicken, fresh herbs, and a crispy filo pastry topping, it’s an easy way to enjoy a classic pot pie with a light, springtime twist.

A round white casserole dish with two side handles holds a creamy green and white vegetable mixture at the bottom, with visible pieces of broccoli or similar greens mixed in a white creamy sauce. On top is a crumpled, golden-brown phyllo dough crust, torn and layered unevenly, showing crispy, flaky textures and shades from light golden to deep brown. The dish rests on a white marbled surface with a white dish partially visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil, plus a little extra for brushing over the pastry
Bunch spring onions, sliced into 3cm pieces
250g frozen spinach
6 ready-cooked chicken thighs (or 400g shredded roast chicken)
350ml hot chicken stock
½ tbsp wholegrain mustard
200g frozen peas
200ml half-fat crème fraîche
½ small bunch tarragon, leaves finely chopped
Small bunch parsley, finely chopped
270g pack filo pastry

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. In a large, shallow casserole dish, heat 2 tablespoons of olive oil over medium heat.
Step 2: Add the sliced spring onions and fry for 3 minutes until softened, then stir in the frozen spinach and cook for 2 minutes until it starts to wilt.
Step 3: Remove the skin from the chicken thighs and discard. Shred the chicken meat off the bone and add to the pan, discarding the bones.
Step 4: Pour in the hot chicken stock and stir in the wholegrain mustard. Bring to a simmer and cook uncovered for 5 to 10 minutes.
Step 5: Stir in the frozen peas, crème fraîche, tarragon, and parsley, then remove the pan from the heat.
Step 6: Scrunch the filo pastry sheets over the mixture in the pan. Brush the pastry with a little olive oil.
Step 7: Bake in the oven for 15 to 20 minutes, or until the filo pastry is golden brown and crisp.

Tips & Variations

If using leftover roast chicken, shred about 400g to replace the thighs for a quicker option.
For extra crunch, sprinkle some toasted breadcrumbs on top before baking.
Try swapping tarragon for fresh thyme or rosemary for a different herbal note.

Storage

Store any leftover pot pie in an airtight container in the refrigerator for up to 2 days. To reheat, cover with foil and warm in a 180°C (160°C fan)/gas mark 4 oven for 15-20 minutes until heated through and the pastry is crisp.

How to Serve

The image shows a white round dish with handles filled with a baked creamy green spinach and chicken mixture, covered by several layers of golden-brown, crispy, and flaky phyllo dough sheets arranged in a loose, crumpled pattern on top. The creamy filling beneath this uneven, toasted top layer is thick and visible in some spots, with pieces of green spinach and white chicken chunks clearly seen. The dish sits on a white marbled surface with a small part of another white plate with sauce visible in the corner, and a woman's hand is holding the dish from the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Use about 150g of fresh spinach and cook it until just wilted before adding the other ingredients.

Is it necessary to use filo pastry?

Filo pastry gives the pot pie a light, crispy topping, but you can substitute with puff pastry if preferred. Just keep an eye on the baking time as puff pastry may brown faster.