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ProCook Chicken and Spring Vegetable Filo Pie Recipe

Chicken and Spring Vegetable Pie

Servings 6 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 bunch spring onions
  • 250 g fresh spinach
  • 400 g cooked skinless chicken thighs (shredded)
  • 320 ml chicken stock (hot)
  • ½ tbsp wholegrain mustard
  • 500 g frozen peas
  • 200 ml crème fraîche
  • 1 bunch parsley (chopped)
  • 3 sheets filo pastry

Instructions
 

  • Preheat oven to 200°C/180°C fan.
  • Slice the spring onions into 3cm pieces.
  • Heat the oil in your pan over a medium heat before adding the spring onions. Fry for 3 minutes until they begin to soften.
  • Add the spinach and cook for 2-3 minutes until it begins to wilt and reduce in size.
  • Pour the shredded chicken into the pan and stir through the hot stock and mustard.
  • Simmer and cook uncovered for 10 minutes.
  • Stir in the peas, crème fraîche and parsley before removing from the heat.
  • Scrunch the three filo sheets over the mixture, brush with oil and bake uncovered for 20 minutes or until golden brown.