Spring chicken and greens pot pie
Pot pie is delicious all year round but for spring I like to leave out the potatoes and add all the greens. I often have a freezer full of vegetables which makes throwing this pie together on a weeknight totally doable. Make use of chicken leftovers or head to the grocery store and grab yourself a cooked rotiserrie chicken. You will fall in love with the crispy and light as air phyllo crust.
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)
Preheat oven to 350F
Place an oven proof 12″ skillet over medium low heat and add the canola oil and green onions. Cook for 2min.
Add the thawed frozen spinach, peas and chicken into the skillet and cook until everything is warmed through, about 8min, then add the chicken.
Stir in the mustard, creme fraiche, chicken stock, fresh tarragon and nutmeg. Taste for seasoning and add salt and pepper if needed.
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.
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.
Cook for 25min or until the phyllo is golden brown. Let rest for 10min then serve.
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.
For a printable version of this recipe click here.
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