Spring Chicken Pie

04 Apr 2023


6 ready-cooked chicken thighs

350ml hot chicken stock

bunch of spring onions, sliced

200g frozen peas

250g frozen spinach

200ml crème fraiche

270g pack filo pastry

1/2 tbsp wholegrain mustard

1/2 small bunch tarragon, finely chopped

Small bunch parsley, finely chopped

2 tbsp olive oil


  1. Preheat the oven to 200C / gas mark 6 and heat the oil and in a big, shallow casserole dish on a medium heat.
  2. Tip in the spring onions and fry for around 4 mins, then mix through the frozen spinach until it’s starting to wilt.
  3. Remove the skin from the chicken and shred the chicken off the bone into the pan.
  4. Stir in the stock and mustard and bring to a simmer for 5-10 mins.
  5. Mix in the peas, creme fraiche and herbs then take off the heat.
  6. Scrunch the filo pastry sheets over the mixture, brush with oil and back for 15-20 mins until golden brown.