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