Our delicious one-pan chicken pie with spinach and herbs, topped with filo pastry, is ideal for busy weeknights and encapsulates all the flavours of spring!
Brunch of spring onions
6 cooked chicken breasts
350ml of chicken stock
1/2 tbsp mustard
250g garden peas
200ml crème fraîche
1/2 bunch tarragon
Handful of parsley
270g pack of filo pastry
Begin by heating the oven to 200C. Heat the olive oil in a large pie dish on a medium heat.
Once hot, add the spring onions, spinach and cook until the spinach starts to wilt. Shred the chicken into the pan, stir through the stock and mustard, bring the pan to a simmer, then leave uncovered for around 10 minutes.
Stir in the peas, crème fraîche and herbs, then remove the dish from the heat. Add the filo pastry sheets over the top of the mixture and brush with oil.
Pop in the oven and leave to bake for 20 minutes or until golden brown.