Herby Spring Chicken Pot Pie
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
-
350ml Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
0.5 small bunch Tarragon, leaves finely chopped 1x Sainsbury's Fresh Packed Tarragon 20g -
1 bunch Spring Onions, sliced into 3cm pieces 1x Sainsbury's Spring Onions Bunch 100g -
1 small bunch Parsley, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
250g Frozen Spinach 1x Sainsbury's Chopped Spinach 900g -
200ml Half Fat Crème Fraîche 1x Sainsbury's British Lighter Crème Fraîche 300ml -
450 Cooked Chicken Thighs 1x Sainsbury's Roast British Cooked Chicken Thighs 450g -
270g pack Filo Pastry 1x Jus-Rol Filo Pastry Ready Rolled Sheets x7 270g -
0.5 tbsp Wholegrain Mustard 1x Sainsbury's Wholegrain Mustard 180g -
2 tbsp Olive Oil, plus a little extra for brushing over the pastry 1x Sainsbury's Olive Oil, Extra Virgin 250ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g