Herby spring chicken pot pie

• olive oil↗2 tbsp tbsp

  plus a little extra for brushing over the pastry

• spring onions↗bunch bunch

  sliced into 3cm pieces

• frozen spinach↗250g g
• ready-cooked chicken thighs6

  (or see tip, below)

• hot chicken stock↗350ml ml
• wholegrain mustard↗½ tbsp tbsp
• frozen peas↗200g g
• half-fat crème fraîche↗200ml ml
• tarragon½ small bunch

  leaves finely chopped

• parsley↗small bunch

  finely chopped

• filo pastry↗270g pack pack

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.

2. 2

   Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.