Let me preface this recipe with the fact that I’m so disappointed in how unappetizing it looks in this photo. I can assure you that the smell and taste of this herbacious spring chicken pot pie is a 10/10. You’ll just have to trust me on this one.
Any recipe that uses a store-bought rotisserie chicken to make dinner easier is a recipe for me these days. And this one feels fancier than it really is. You can use whatever herbs you like. I went with chives, tarragon, and parsley but next time I might add dill too. The smell from the herbs cooking is just delightful.
Spring Chicken Pot Pie
– 2 tbs, olive oil
– 1 bunch scallions, chopped
– 2 cups, spinach (if you use frozen spinach it doesn’t taste or look as good)
– 4 chicken breasts, roasted (or just shred a rotisserie chicken like I do!)
– 1.5 cups, chicken broth
– ½ tbs, wholegrain mustard
– 1 cup, frozen peas
– 1/2 cup, chopped chives
– 3/4 cup, crème fraîche
– 1/2 cup of tarragon leaves, minced
– 1 cup of parsley, minced
– 1 package of filo pastry
1. Preheat oven to 375.
2. Heat olive oil in a large, deep, oven-safe skillet on medium.
3. Add the scallions and sauté for 3 mins, then stir in the spinach and cook for 1-2 minutes until it turns bright green.
4. Stir in shredded chicken, broth, and mustard.
5. Add some salt and give it a good stir. Simmer, uncovered, for 8-10 minutes, stirring occasionally.
6. Stir in the peas, creme frache, chives and fresh herbs. Remove it all from the heat.
7. Crush up the filo sheets over the whole thing and brush the top with a little more olive oil.
8. Bake for 18-22 minutes, or until the top turns golden brown.
9. Cool for 10 minutes then serve.