Herby Spring Chicken Pot Pie

 

Preparation time: 10mins
Cook time: 30 mins

Serves 4

 

 

Introducing our November Recipe of the Month, brought to you by the team at Lincoln Place.

Minimise your washing up with this delicious one-pan chicken pie with spinach and herbs, topped with crispy filo pastry. For a bonus spring twist, garnish with fresh herbs from the veggie garden.

Been cooking up a storm lately? We’re always on the lookout for standout recipes from our residents! Submit your favourite dish to info@lincolnplace.com.au for a chance to be our featured recipe of the month.

 

 

 

Ingredients

2 tbsp olive oil, plus a little extra for brushing over the pastry

1 bunch spring onions, sliced into 3cm pieces

250gfrozen spinach

6 ready-cooked chicken thighs

350ml hot chicken stock

½ tbsp wholegrain mustard

200g frozen peas

200ml crème fraîche ½ small bunch tarragon, leaves finely chopped

small bunch parsley, finely chopped

270g pack filo pastry

Method

Step 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. 

Step 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 minutes or until golden brown.

Try our recipe of the month yourself and let us know how it turns out! Send in your results to info@lincolnplace.com.au or tag us on Facebook—we’d love to see your creations!