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

Comments are closed.