Dinner

Herby Spring Chicken Pot Pie Recipe

ByEthan Lark November 20, 2025November 20, 2025

Introduction

This herby spring chicken pot pie is a comforting dish packed with tender chicken, fresh spinach, and vibrant herbs. Wrapped in crispy filo pastry, it’s a perfect meal to welcome the flavors of spring into your kitchen.

The image shows a round white pot with two handles, filled with a savory dish that has a top layer of crispy, golden-brown baked phyllo dough, unevenly crumpled and flaky. Below the phyllo layer, the creamy filling is visible in one part, revealing green leafy vegetables and pieces of what looks like chicken mixed in a white sauce. The pot is placed on a white marbled surface, with some crumbs scattered around it. A woman's hand is seen on the right side, holding a white plate with a small portion of the same dish. 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 see tip below)
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: Preheat the oven to 200°C (180°C fan/gas 6). Heat the olive oil in a large, shallow casserole dish over medium heat.
Step 2: Add the spring onions and fry for 3 minutes, then stir in the frozen spinach and cook for another 2 minutes until it begins to wilt.
Step 3: Remove the skin from the chicken thighs and discard. Shred the chicken meat off the bones and add it to the pan. Discard the bones.
Step 4: Stir in the hot chicken stock and wholegrain mustard. Bring the mixture to a simmer and cook uncovered for 5–10 minutes to allow the flavors to develop.
Step 5: Add the frozen peas, crème fraîche, tarragon, and parsley. Stir well, then remove the pan from the heat.
Step 6: Scrunch the filo pastry sheets loosely over the filling, brush the pastry with a little olive oil, and bake in the oven for 15–20 minutes, or until the filo is golden brown and crisp.

Tips & Variations

Use 400g shredded roast chicken as a shortcut if you have leftovers from Sunday lunch.
For a richer flavor, swap half-fat crème fraîche for full-fat.
Add a squeeze of lemon juice to brighten the herb mixture.
Replace tarragon with fresh thyme or rosemary for a different herbal note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a moderate oven to keep the filo crisp, rather than using a microwave to avoid sogginess.

How to Serve

The image shows a white round baking dish with handles holding a creamy spinach and chicken casserole. The dish has three main layers visible: a bottom layer of creamy white sauce mixed with green spinach and pieces of cooked chicken, a middle layer with partially cooked spinach mixed in the sauce, and a top layer of crispy, golden-brown phyllo pastry sheets that are puffed up and torn in places, covering half of the dish. The dish is set on a white marbled surface with some crumbs scattered around. 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 200g and wilt it in the pan until just tender before adding the other ingredients.

What can I substitute for filo pastry?

If you don’t have filo, puff pastry is a good alternative and will give a buttery, flaky topping. Adjust cooking time slightly if needed until the pastry is golden.