Spring Chicken Pot Pie
This delicious one-pan spring chicken pot pie with spinach and herbs is quick to make and is topped with crispy phyllo pastry instead of puff pastry for a lighter finish. Perfect for when you want a hearty meal with all the fresh flavours of spring.
How to make a chicken pot pie quickly?
This recipe like a lot of my recipes is all about some very useful kitchen hacks. This is a dish you can throw together super fast especially if you are like me and have some basics always stocked in your freezer. I always stock frozen peas and spinach and you will always find some puff pastry and phyllo in there too. They all come in handy. I love to add spinach to a lots of dishes I make especially curries and soups along with frozen peas so they are great to have to add some more nutrition, colour and protein to dishes. I also always add fresh or frozen spinach to my smoothies. Ofcourse fresh is great too but I often stock both fresh and frozen.
The puff pastry and the phyllo are perfect for pot pies and great for a quick tart or quick pies both savory and sweet. Another great hack is grocery store rotisserie chicken - not a week goes by that someone in my family doesnt pick one up on the way home. Leftovers from it make a great addition to this dish but also if you batch grill or roast chicken for the week like I know many of you amazing meal preppers do - you can use leftovers from that to make quick meals in general along with this fab chicken pot pie. It really saves you loads of time and you can easily make dishes like this one in no time along with my Chicken Enchiladas, Green Chicken Chili, Chicken Tortilla Soup, Creamy Chicken And Wild Rice Soup
How to make spring chicken pot pie?
Start by sautéing the leeks, garlic and mushrooms in butter and olive oil until softened and sweet. Deglaze the pan with a little wine wine if you are not opposed to a bit of wine otherwise you can deglaze with some broth. Then add the veggies and the chicken and allow to sauté until spinach is wilted. Sprinkle over the flour and stir it into the filling and then add the broth scraping up the bottom of the pot and stirring until slightly thickened. Stir in the crème fraîche or sour cream and then off the heat layer crinkled sheets of phyllo over filling, brush with olive oil and bake until golden. Easy as that for a hearty and delicious spring dinner.
The phyllo gives this dish a lighter topping. It’s fun and it’s crunchy and makes a delicious topping. We served this right out of the pan. Set it on the table and dug right in. I think you will love how simple and delicious this pot pie is. It’s loaded with veggies and you can easily swap some of them out for your fav combo of veggies. It’s much lighter than a regular pot pie but still has the same tasty qualities you love in a classic one.
Servings: 4-6 portions
Prep Time: 10 min
Cook Time: 30 min
Total time: 40 min
- 2 tbsp olive oil plus a little extra for brushing over the pastry
- 1 tbsp of butter (optional - use extra olive oil in its place)
- 2 leeks white and light green parts only sliced in half lengthwise and then sliced thin (or 4-6 green onions)
- 250g frozen spinach or 3 cups of fresh
- 2 cloves of garlic minced
- 1 cup of sliced cremini mushrooms
- 6 ready-cooked skinless chicken thighs, chopped or shredded (approx 1-1.5 lbs -could also use leftover rotisserie chicken or breasts)
- ¼ cup white wine (optional)
- 1 cup of chicken stock
- Zest of one lemon
- ½ tbsp Dijon mustard (or grainy mustard)
- 2 cups frozen peas
- 1 tbsp of flour
- ¾ cup of crème fraîche or sour cream alternatively
- 2 tsp thyme leaves finely chopped
- ¼ cup small bunch parsley finely chopped
- 270g pack phyllo pastry (approx 10 sheets)
Heat oven to 400°F.
Heat olive oil and butter in a large, shallow dutch oven on medium heat. Add the leeks, garlic and mushrooms and sauté for 2-3 mins, deglaze the pan by adding the white wine if using, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt.
Stir in the chicken and then sprinkle over the flour and stir it in well. Stir in the stock and mustard along with the lemon zest. Bring to a simmer and cook, uncovered, for 5-10 mins until reduced and slightly thickened.
Stir in the peas, crème fraîche and herbs, then remove from the heat. Taste and season well with salt and pepper. Scrunch the phyllo pastry sheets over the mixture, brush with a little oil and bake for 20-30 mins or until golden brown and bubbling at the sides
Allow to cool a couple minutes once out of the oven and then serve.
Adapted from BBC Good Food