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
PREPERATION TIME: 10 mins
COOKING TIME: 30 mins
SERVES: 4
INGREDIENTS
- 2 tbsp olive oil , plus a little extra for brushing over the pastry
- bunch spring onions , sliced into 3cm pieces
- 250g frozen spinach
- 6 ready-cooked chicken thighs (or see tip, below)
- 350ml hot chicken stock
- ½ tbsp wholegrain mustard
- 200g frozen peas
- 200ml half-fat crème fraîche
- ½ small bunch tarragon , leaves finely chopped
- small bunch parsley , finely chopped
- 270g pack filo pastry
METHOD
- 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.
- Stir in the peas, 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.
TOP TIP
You can even use 400g shredded roast chicken if you have leftovers from Sunday lunch
Download a Printable PDF version
Source: BBC Good Food - Esther Clark