chicken pot pie

Herby Spring Chicken Pot Pie

Published by
April 1, 2020 1:56 pm

The perfect meal for all the family this Spring.

A simple chicken dish loved by all...


• 2 tbs olive oil
• Bunch of spring onions, sliced into small pieces
• 250g of frozen spinach
• 200g of frozen peas
• 6 pre-cooked chicken thighs
• 350ml hot chicken stock
• ½ tbsp wholegrain mustard
• 200ml half-fat crème fraiche
• ½ small bunch of tarragon leaves (finely chopped)
• Small bunch of parsley (finely chopped)
• 270g pack filo pastry


  • Pre heat the 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 a few minutes, stir the frozen spinach and cook for a couple of minutes until the spinach begins to wilt.
  • Remove the skin from the chicken thighs, shred the chicken off the bone and into the pan.
  • Stir through the stock and mustard, bring to a simmer and cook uncovered for 5-10 minutes.
  • Stir in the peas, crème fraiche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little olive oil and bake for around 20-25 minutes until golden brown.

Serve & enjoy

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This post was written by millerwp

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