This lightened-up chicken pot pie skips the heavy cream and potatoes in favour of spring greens, bright herbs, and a flaky, crisp phyllo crust. It’s a clever way to use up leftover rotisserie chicken or frozen vegetables, making it weeknight-friendly while still feeling special enough for guests. The combination of spinach, peas, and tarragon keeps it fresh and seasonal, while grainy mustard and nutmeg add just enough depth to the creamy filling. Topped with a buttery, golden phyllo crust, this version is equal parts comforting and elegant.

Table of Contents

• Ingredients you’ll need for this spring chicken pot pie
• How to make this chicken and greens pot pie
• Tips and tricks for best results
• FAQ

Ingredients you’ll need for this spring chicken pot pie

Serves 4–6

For the filling:

• 1 tablespoon canola oil
• 1 bunch green onions, sliced
• 300g frozen spinach (or kale, thawed and drained)
• ¾ cup frozen peas
• 3 cups cooked chicken meat, cut into bite-sized pieces
• 3 tablespoons grainy mustard
• ½ cup crème fraîche (or full-fat sour cream)
• 200 ml chicken stock
• 2 tablespoons finely chopped fresh tarragon
• ¼ teaspoon freshly grated nutmeg
• Salt and pepper to taste
• 2 tablespoons cornstarch
• 75 ml cold water (to dissolve cornstarch)

For the phyllo crust:

• 6 sheets of phyllo pastry
• 4 tablespoons butter, melted
• 2 teaspoons Herbes de Provence (or Italian seasoning)

How to make this chicken and greens pot pie

1. Preheat your oven to 350°F (175°C).
2. Sauté aromatics: Place a 12-inch ovenproof skillet over medium-low heat. Add the canola oil and green onions and cook for about 2 minutes.
3. Add vegetables and chicken: Stir in the thawed spinach, peas, and cooked chicken. Cook until everything is warmed through, about 8 minutes.
4. Make it creamy: Add the mustard, crème fraîche, chicken stock, tarragon, and nutmeg. Stir well, then taste and season with salt and pepper.
5. Thicken the filling: In a small bowl, stir the cornstarch with 75 ml cold water until dissolved. Add this mixture to the skillet and simmer for 2 minutes until slightly thickened. Turn off the heat.
6. Assemble the crust: Working one sheet at a time, lay a piece of phyllo on a clean surface. Brush with butter, sprinkle with a bit of Herbes de Provence, then scrunch into a loose ball and place on top of the filling. Repeat with the remaining sheets until the skillet is fully covered.
7. Bake: Transfer the skillet to the oven and bake for 25 minutes, or until the phyllo is golden brown and crispy. Let the pie rest for 10 minutes before serving.

Tips and tricks for best results

• Use thawed frozen spinach or kale with the water squeezed out well so the filling doesn’t become watery.
• If your skillet isn’t oven-safe, transfer the filling to a greased casserole dish before topping with phyllo and baking.
• To keep phyllo from drying out while you work, cover the sheets with a damp towel as you layer.
• Leftover rotisserie chicken works beautifully here, but poached or roasted chicken breasts or thighs are great too.

FAQ

Can I make this dairy-free?
Yes. Increase the chicken stock to 300 ml and omit the crème fraîche or sour cream.

Can I use fresh greens instead of frozen?
Absolutely. Sauté fresh spinach or kale with the onions until wilted before proceeding with the recipe.

Can I prepare this pot pie ahead of time?
You can prepare the filling up to 1 day ahead and refrigerate. Assemble and bake the pie just before serving.

What can I use instead of phyllo?
Puff pastry is a good alternative—just bake according to the package instructions for best results.

Spring Chicken and Greens Pot Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Andrea Buckett
• Yield: Serves 4-6

Ingredients

1 Tbsp canola oil

1 bunch green onions

300g frozen spinach (kale or any greens)

3/4 cup frozen peas

3 cups cooked chicken meat, cut into bite sized pieces

3 Tbsp grainy mustard

1/2 cup creme fraiche (or full fat sour cream)

200ml chicken stock

2 Tbsp finely chopped fresh tarragon

1/4 tsp freshly grated nutmeg

Salt and pepper to taste

2 tbsp cornstarch

6 sheets of phyllo

4 Tbsp butter, melted

2 tsp herbs de Provence (or Italian seasoning)

Instructions

Preheat oven to 350F

1. Place an oven proof 12″ skillet over medium low heat and add the canola oil and green onions. Cook for 2min.

2. Add the thawed frozen spinach, peas and chicken into the skillet and cook until everything is warmed through, about 8min, then add the chicken.

3. Stir in the mustard, creme fraiche, chicken stock, fresh tarragon and nutmeg.  Taste for seasoning and add salt and pepper if needed.

4. Mix the cornstarch with 75ml cold water until completely dissolved and stir into the chicken and greens.  Simmer for 2min then turn off the heat.

5. Lay one piece of phyllo on work surface and brush with butter, sprinkle evenly with some herbs de Provence then wrap it into a loose ball. Place on top of the chicken and green filling and continue with the other five sheets of phyllo until the entire filling is covered.

6. Cook for 25min or until the phyllo is golden brown.  Let rest for 10min then serve.

Notes

Tip: To make a dairy free version up your chicken stock to 300ml and leave the creme fraiche out.

 

Tip: To make use of your leftover phyllo dough check out my ruffle pie recipe.