Herby Spring Chicken Pot Pie
10m
prep time
40m
total time
Easy
level
11
ingredients
Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat 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 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
Step 2
Stir in the crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.
- Ingredients
- Based on 4 servings
-
1 bunch Spring Onions, sliced into 3cm pieces 1 x Sainsbury's Spring Onions Bunch 100g -
1 small bunch Parsley, finely chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
450 Cooked Chicken Thighs 1 x Sainsbury's Roast British Cooked Chicken Thighs 450g -
250g Frozen Spinach 1 x Sainsbury's Chopped Spinach 900g -
200ml Half Fat Crème Fraîche 1 x Sainsbury's British Lighter Crème Fraîche 300ml -
0.5 tbsp Wholegrain Mustard 1 x Sainsbury's Wholegrain Mustard 180g -
2 tbsp Olive Oil, plus a little extra for brushing over the pastry 1 x Sainsbury's Olive Oil, Extra Virgin 250ml -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
0.5 small bunch Tarragon, leaves finely chopped 1 x Sainsbury's Fresh Packed Tarragon 20g -
270g pack Filo Pastry 1 x Jus-Rol Filo Pastry Ready Rolled Sheets x7 270g -
350ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
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