Get ready for the spring with this herby chicken pot pie

A spring is not a real spring without fresh, aromatic and fragrant herbs. If you want to prepare your soul for scent of the warm breeze, here's a really refreshing chicken recipe to feel the warmth of the spring rays inside. In case you don't want a lot of dirty dishes, this is the perfect one-pan chicken pie with spinach and herbs for an exquisite pre-spring weekend lunch.

Herby chicken pot pie

Chicken pot pie (Source: / Foodista; License: CC BY 2.0; License link:; Link:


2 and a half tbsp olive oil (2 for cooking and half for brushing over the pastry)

250 g frozen spinach (defrost just before starting to cook)

a bouquet of spring onions (sliced into 2-3 cm pieces)

400 g ready-cooked chicken breast (boneless and skinless)

350 ml chicken stock (should be hot)

1/2 tbsp wholegrain mustard

200 g frozen peas

200 ml creme fraîche (half-fat)

a quarter bunch tarragon (the leaves finely chopped)

a half bunch parsley (finely chopped)

270 g pack filo pastry


Firstly, heat the oven to 200 degrees Celsius (180 degrees Celsius in case of fan).

Heat the olive oil in a big, shallow casserole dish on a medium heat.

Add the spring onions to the heated olive oil and fry for 3 mins, then stir through the defrosted spinach and cook for 2 mins.

Cut the ready-cooked chicken breast into strips 1 cm wide and place in the pan.

Stir in the hot stock and the wholegrain mustard.

Cook it uncovered for 5-10 minutes.

Stir trough the creme fraîche, peas and herbs, then remove the pan from the heat.

Cover the mixture with the filo pastry, brush it with a half tbsp olive oil and bake for 15-20 mins or until the pie gets golden brown colour.

Donát Novák

February 2020