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.
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)
Preheat oven to 350F
COOKING INSTRUCTIONS
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Place an oven proof 12″ skillet over medium low heat and add the canola oil and green onions. Cook for 2min.
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Add the thawed frozen spinach, peas and chicken into the skillet and cook until everything is warmed through, about 8min, then add the chicken.
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Stir in the mustard, creme fraiche, chicken stock, fresh tarragon and nutmeg. Taste for seasoning and add salt and pepper if needed.
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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.
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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.
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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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