Description

This herby spring chicken pot pie is a comforting and flavorful dish featuring tender chicken thighs, vibrant spring vegetables, and creamy crème fraîche, all topped with a crisp golden filo pastry crust. Perfect for a cozy dinner, it combines fresh herbs and wholesome ingredients to create a deliciously satisfying meal.

Ingredients

Scale

Chicken and Vegetables

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
350ml hot chicken stock
½ tbsp wholegrain mustard
200g frozen peas
200ml half-fat crème fraîche

Herbs and Pastry

½ small bunch tarragon, leaves finely chopped
Small bunch parsley, finely chopped
270g pack filo pastry

Instructions

Preheat the Oven: Heat your oven to 200°C (180°C fan)/gas mark 6 to ensure it’s ready for baking the pot pie.
Cook Spring Onions and Spinach: Heat 2 tablespoons of olive oil in a large, shallow casserole dish over medium heat. Add the sliced spring onions and fry for about 3 minutes until slightly softened. Stir in the frozen spinach and cook for an additional 2 minutes until it begins to wilt.
Prepare the Chicken: Remove the skin from the cooked chicken thighs and discard. Shred the chicken meat off the bones directly into the pan, discarding the bones.
Add Stock and Mustard: Pour in 350ml of hot chicken stock and stir in half a tablespoon of wholegrain mustard. Bring the mixture to a gentle simmer and cook uncovered for 5 to 10 minutes to blend the flavors.
Add Peas, Crème Fraîche, and Herbs: Stir in the frozen peas, 200ml of half-fat crème fraîche, chopped tarragon, and parsley. Remove the pan from heat once everything is well combined.
Assemble and Bake: Gently scrunch the filo pastry sheets over the chicken and vegetable mixture in the casserole dish. Brush the pastry lightly with olive oil to help it crisp. Place the dish in the preheated oven and bake for 15 to 20 minutes until the filo is golden brown and crispy.

Notes

You can substitute the chicken thighs with 400g shredded leftover roast chicken for a quicker option.
To make cleanup easier, consider lining the casserole dish with parchment paper before adding the filo pastry.
If preferred, add a splash of lemon juice or zest with the herbs for extra freshness.
Ensure the filo is covered with olive oil thoroughly to prevent it from drying out during baking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: British

Keywords: spring chicken pot pie, filo pastry pot pie, herby chicken recipe, easy chicken dinner, comfort food, healthy pot pie