Spring Green Chicken Pie

Sometimes, a good chicken pie is exactly what the day calls for – this one is made in a few easy steps and can be made ahead of time and then thrown in the oven.


Serves 4-6


Oven 200c


  • 2tbsp oil


  • 1 bunch spring onions, sliced


  • 200g spinach


  • 6 chicken breasts chopped (or 4 for 4 ppl)


  • 700ml veg stock


  • 1tbsp wholegrain mustard


  • 300g frozen peas


  • 200ml crème fraiche


  • 1 handful tarragon, chopped


  • Filo pastry


  1. Heat the oil in a pot and cook the onion and spinach until wilted.
  2. Add the chicken and cook for 5 mins longer until turning white.
  3. Add mustard and stock and simmer for 20mins. Stir in peas and crème fraiche.
  4. Pour into a pie dish and scrunch the filo sheets and place on top. Lightly brush with oil and put in oven for 20mins until golden. Serve with salad and wedges

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