Herby spring chicken pot pie
Savor the comforting flavors of this Herby Spring Chicken Pot Pie—a one-pan wonder that brings together tender chicken, vibrant greens, and fresh herbs under a flaky, golden filo pastry. It’s the perfect recipe for busy weeknights with minimal cleanup.
This dish combines the earthy aroma of tarragon and parsley with the creamy richness of crème fraîche, creating a balance of hearty and fresh flavors. The addition of frozen spinach and peas ensures a vibrant burst of color and nutrition in every bite.
Finished with a crisp, buttery topping, this pot pie is an elegant twist on a classic favorite. Whether for a quick dinner or a cozy gathering, it’s sure to delight your family and friends with its wholesome goodness and delightful presentation.
Herby Spring Chicken Pot Pie Ingredients
- Spring Onions: These tender stalks bring a subtle sweetness and fresh crunch, forming the aromatic base of the dish.
- Frozen Spinach: A vibrant burst of greenery that infuses the pie with earthy goodness and wholesome nutrition.
- Cooked Chicken Thighs: Juicy and flavorful, the shredded chicken creates a hearty, protein-rich filling.
- Wholegrain Mustard: Adds a tangy depth and slight kick, elevating the pie’s creamy sauce.
- Tarragon and Parsley: Fresh herbs that lend a fragrant, herbaceous note, tying the flavors together beautifully.
- Filo Pastry: The crowning glory, delivering a golden, flaky crunch that contrasts perfectly with the creamy filling.
Herby Spring Chicken Pot Pie: Recipe Tips, Serving Suggestions, and FAQ
Recipe Tips
- Maximize Filo Pastry Crispiness
To achieve perfectly crisp and golden filo pastry, ensure the sheets are scrunched loosely, allowing air to circulate during baking. Brush each layer lightly with olive oil, and avoid overloading the pastry with filling to prevent sogginess. - Customize Your Chicken
If you don’t have pre-cooked chicken thighs, rotisserie chicken or poached chicken breasts are great substitutes. Alternatively, leftover turkey works beautifully, especially around the holidays. For a vegetarian twist, replace the chicken with sautéed mushrooms or cannellini beans. - Enhance the Sauce
For a richer, more indulgent filling, consider adding a splash of white wine to the stock before simmering. This elevates the flavors and adds depth to the creamy sauce. For extra zing, a squeeze of fresh lemon juice before serving works wonders.
What to Serve with Herby Spring Chicken Pot Pie
- Simple Green Salad
A crisp green salad with a light vinaigrette makes the perfect refreshing accompaniment. The tangy dressing balances the creaminess of the pie, while the crunch complements the flaky filo topping. - Buttered New Potatoes
Serve with a side of tender new potatoes tossed in butter and fresh parsley. Their delicate, earthy flavor pairs seamlessly with the herbaceous and creamy notes of the pie. - Roasted Vegetables
Oven-roasted carrots, parsnips, and cherry tomatoes provide a hearty and colorful side. The caramelized sweetness of the veggies adds depth and texture to the overall meal.
FAQ
- Can I prepare this dish in advance?
Yes! Assemble the filling ahead of time and store it in the refrigerator for up to 24 hours. Add the filo pastry just before baking to maintain its crisp texture. - Can I use fresh spinach instead of frozen?
Absolutely! Use about twice the weight of fresh spinach as it wilts significantly. Sauté it briefly before adding to the recipe. - Can I make this pie gluten-free?
Yes, use gluten-free pastry sheets or substitute with mashed potato as a topping for a hearty, gluten-free alternative. - How do I store leftovers?
Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (fan) to maintain the filo’s crispness.
Herby Spring Chicken Pot Pie
This dish combines the earthy aroma of tarragon and parsley with the creamy richness of crème fraîche, creating a balance of hearty and fresh flavors. The addition of frozen spinach and peas ensures a vibrant burst of color and nutrition in every bite.
Ingredients
- 6 pre-cooked chicken thighs skin removed, meat shredded
- 270 g pack of filo pastry
- 250 g frozen spinach
- 200 g frozen peas
- 200 ml half-fat crème fraîche
- 350 ml hot chicken stock
- A small bunch of parsley finely chopped
- ½ a small bunch of tarragon finely chopped
- A bunch of spring onions sliced into 3cm pieces
- ½ tbsp wholegrain mustard
- 2 tbsp olive oil plus extra for brushing the pastry
Instructions
- Preheat your oven to 200°C (180°C fan) or gas mark 6. In a large, shallow casserole dish, heat the olive oil over medium heat. Sauté the spring onions for approximately three minutes until slightly softened. Stir in the frozen spinach and cook for an additional two minutes or until it begins to wilt.
- Discard the chicken bones and shred the meat into the pan. Stir in the chicken stock and mustard, mixing thoroughly. Allow the mixture to simmer, uncovered, for 5–10 minutes to let the flavors meld together.
- Incorporate the peas, crème fraîche, and freshly chopped herbs into the pan, stirring gently to combine. Remove from the heat. Layer the filo pastry sheets over the filling, scrunching them lightly for texture. Brush the pastry with a thin layer of olive oil.
- Transfer the casserole dish to the oven and bake for 15–20 minutes, or until the filo pastry turns golden brown and crisp. Serve immediately and enjoy.
