One-pan Chicken and Spinach Pie

  • Olive oil
  • Brunch of spring onions
  • 100g spinach
  • 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
  1. Begin by heating the oven to 200C. Heat the olive oil in a large pie dish on a medium heat.
  2. 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.
  3. 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.
  4. Pop in the oven and leave to bake for 20 minutes or until golden brown.

Bon Appétit!