Spring Greens Chicken Pie


  • 400g cooked chicken, shredded (using the left over chicken from the day before)
  • 2 tbsp rapeseed oil
  • 1 onion, finely diced
  • bunch of Scallions, sliced
  • 2 garlic clove, finely chopped
  • 1 Leek
  • 100g garden peas
  • 250g Spinach, chopped
  • handful of kale
  • 1 courgette
  • 1 tbsp wholegrain mustard
  • 20g of Parmasan cheese
  • fresh tarragon or tyhyme
  • 2 tbsp Crème Friache
  • zest of 1 lemon
  • 360ml of chickensStock
  • 280g Filo pastry
  • 1 tsp cracked black pepper
  • 1/2 tsp Sea salt


  1. Heat oven to 200°C.
    Remove the skin from the chicken and discard. Shred the chicken off the bone and set aside.
  2. Heat a large, shallow casserole dish on
    a medium heat with the rapeseed oil.
  3. Add the onion, spring onion, leek, courgette and garlic and sauté for 3-5 minutes. Then stir through the kale and spinach and cook for 2 mins or until it’s starting to wilt.
    Add in the cooked chicken pieces at this point.
  4. Pour in the chicken stock. Bring to a simmer and cook, uncovered for 5-10 minutes. Add in the cornflour and cook out for 2 more minutes.
  5. Stir in the peas, mustard, Crème Fraiche and freshly chopped tarragon. Simmer for a few minutes and then finally add in the zest of one lemon, Parmesan and season
    the dish to taste. Take the mixture off the heat and let cool slightly.
  6. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 minutes or until golden brown.
    Serve and enjoy!

NOTE: Spring onions are incredibly generous and are easy to regrow at home and just like herbs, can be snipped as and when you need them.
Cut your bought spring onions about 3 cm (1 in) above the root. Use the leaves in cooking and add the stem/roots to a glass with clean water to re-hydrate roots. Change water weekly & keep in a well lit position such as a windows or kitchen bench. Watch green leaves regrow.