Description
This Herby Spring Chicken Pot Pie combines tender shredded chicken and vibrant spring vegetables in a creamy, mustard-infused sauce, all topped with crispy, golden filo pastry. Perfect for a comforting yet light meal that celebrates fresh herbs and seasonal ingredients.
Ingredients
Scale
For the Filling
- 2 tbsp olive oil, plus extra for brushing over the pastry
- 1 bunch spring onions, sliced into 3cm pieces
- 250g frozen spinach
- 6 ready-cooked chicken thighs, skin removed and shredded (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
For the Topping
- 270g pack filo pastry
- Olive oil for brushing
Instructions
- Prepare and sauté the vegetables: Heat the oven to 200°C (180°C fan)/gas mark 6. In a large, shallow casserole dish, warm 2 tablespoons of olive oil over medium heat. Add the sliced spring onions and fry for 3 minutes until softened. Then stir in the frozen spinach and cook for another 2 minutes until it begins to wilt.
- Add the chicken and stock: Remove the skin from the cooked chicken thighs and shred the meat off the bones directly into the pan, discarding the skin and bones. Pour in the hot chicken stock and wholegrain mustard, stirring to combine. Bring the mixture to a simmer and continue cooking uncovered for 5 to 10 minutes to reduce slightly and blend flavors.
- Finish the filling: Stir in the frozen peas, half-fat crème fraîche, and the finely chopped tarragon and parsley. Remove the pan from the heat, ensuring the filling is well mixed and creamy.
- Top with filo pastry and bake: Scrunch the filo pastry sheets over the top of the filling to cover it, then brush the pastry lightly with olive oil. Place the casserole dish in the preheated oven and bake for 15 to 20 minutes, or until the filo pastry is crisp and golden brown.
Notes
- You can use leftover shredded roast chicken (around 400g) instead of cooked chicken thighs to make this pot pie even easier.
- If fresh herbs are unavailable, you can substitute with 1 teaspoon dried tarragon and parsley.
- Brush the filo pastry gently with olive oil to ensure a crispy, golden finish.
- Serve with a fresh green salad or steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: spring chicken pot pie, herby chicken pot pie, filo pastry pot pie, spring onion chicken recipe, easy chicken dinner
