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What's Cooking? Spring Chicken Pie

20 March 2019

#ValleysMag |

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Spring has sprung and the days are getting lighter. For this edition of What’s Cooking we wanted to share something tasty and fresh that will make a great springtime meal, perfect to enjoy with the family over Easter.

This recipe serves four and can be made for as little as £3 per portion. It’s also a great vegetarian dish if you make a few simple swaps (see the ingredient list for how to do this).

Nutritional Information: Serves 4

The filling contains (per serving):

  • 526 kcal
  • 22g fat
  • 8g saturates
  • 47g carbs


  • 6 skinless and boneless chicken thighs (or you could use leftover shredded chicken from a roast)*
  • 350ml hot chicken stock*
  • 270g pack filo pastry
  • 2 tbsp olive oil, plus a little extra for brushing over the pastry
  • 1 bunch of spring onions, sliced
  • 250g of frozen spinach
  • ½ tbsp. of wholegrain mustard
  • 200g of frozen peas
  • 200ml of half-fat crème fraîche
  • A small bunch of parsley, finely chopped

*This pie can be a great vegetarian option by swapping the chicken for quorn and using vegetable stock.


Pre-heat your oven to 200C/180C fan/gas 6.

In a casserole dish, heat the olive oil over a stove on a medium heat.

Add the spring onions and fry for 3 minutes, then stir through the frozen spinach and cook for 2 minutes or until they start to wilt (become soft).

Chop the chicken and add into the pan then stir the stock and mustard through.

Bring this mixture to a simmer and cook, uncovered, for 5-10 minutes.

Stir in the peas, crème fraîche and parsley, then remove from the heat.

Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake in the oven for 15-20 minutes in the oven or until golden brown.

Serve with some grilled asparagus for an extra Spring flavour.

Top tip: do all the weighing, measuring and chopping before starting to cook as this will keep things from burning in the pan.

Watch | How to make Spring Chicken Pie