Menu Ideas from Procook

Thursday 6th February 2020

Chicken and Spring Vegetable Pie

Use the brand new Spring Brights casserole dish for this tasty seasonal dish.
Servings: 6 people


  • 2 tbsp olive oil
  • 1 bunch spring onions
  • 250 g fresh spinach
  • 400 g cooked skinless chicken thighs (shredded)
  • 320 ml chicken stock (hot)
  • ½ tbsp wholegrain mustard
  • 500 g frozen peas
  • 200 ml crème fraîche
  • 1 bunch parsley (chopped)
  • 3 sheets filo pastry


  1. Preheat oven to 200°C/180°C fan.
  2. Slice the spring onions into 3cm pieces.
  3. Heat the oil in your pan over a medium heat before adding the spring onions. Fry for 3 minutes until they begin to soften.
  4. Add the spinach and cook for 2-3 minutes until it begins to wilt and reduce in size.
  5. Pour the shredded chicken into the pan and stir through the hot stock and mustard.
  6. Simmer and cook uncovered for 10 minutes.
  7. Stir in the peas, crème fraîche and parsley before removing from the heat.
  8. Scrunch the three filo sheets over the mixture, brush with oil and bake uncovered for 20 minutes or until golden brown.