Spring Chicken Pot Pie with Herbs

A delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights.

Yield:
serves 4
Category:
Chicken & Other Birds
Cuisine:
British
Prep Time:
15 min
Cooking Time:
30 min
Total Time:
45 min

INGREDIENTS:

  • 3 tbsp olive oil , plus a little extra for brushing over the pastry
  • bunch spring onions , sliced into 3 cm pieces
  • 250g frozen spinach
  • 2 boneless, skinless chicken breasts
  • 350ml hot chicken stock
  • 1 tbsp wholegrain mustard
  • 200g frozen peas
  • 200ml crème fraîche or sour cream
  • ½ small bunch tarragon , leaves finely chopped
  • 1/2 bunch parsley , finely chopped
  • 270g package filo pastry
  • salt
  • freshly ground black pepper

DIRECTIONS:

  1. Heat oven to 200C/400F. Heat the oil in a large, shallow casserole dish or ovenproof saute pan on a medium heat. saute the chicken breasts for 3 minutes, and then turn over and continue sauteing until the chicken registers 150F on an instant read thermometer. Set the chicken aside. Add the spring onions and fry for 3 minutes, then stir through the frozen spinach and cook for 5 minutes. Stir through the stock and mustard. Return the chicken to the pan. Bring to a simmer and cook, uncovered, for 5 minutes.
  2. Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush or spray with a little oil and bake for 15-20 mins or until golden brown.

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