Spring Into New Recipes! Herby Spring Chicken Pot Pie!

Spring Into New Recipes! 

Wow, is Spring really just around the corner? It is, so let's get ready with yummy recipes!

This recipe is tasty and since it's all in one pan,  easy to clean up!

Ingredients

2 tbsp olive oil, plus a little extra for brushing over the pastry
bunch spring onions, sliced into 3cm pieces

250 g frozen spinach


6 ready-cooked chicken thighs
350 ml hot chicken stock
½ tbsp wholegrain mustard
200 g frozen peas

200ml half-fat sour cream
½ small bunch tarragon, leaves finely chopped
small bunch parsley, finely chopped
270g pack filo pastry

Instructions
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.

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.