Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Herby Spring Chicken Pie

Spring is in the air! And this recipe for zesty Herby Spring Chicken Pie is perfect right now. Quick, easy, light and delicious

Chicken Pie McCarthy Stone
Posted 26 February 2021
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Prep: 40 minutes (including cooking) Cook: 30 minutes


For the chicken

  • 2 tbsp olive oil, plus a little extra for brushing over the pastry
  • bunch spring onions sliced into 3cm pieces
  • 250g frozen spinach
  • 400g Shredded cooked chicken
  • 350ml hot chicken stock
  • ½ tbsp wholegrain mustard
  • 200g frozen peas
  • 200ml half-fat crème fraîche
  • ½ small bunch tarragon,
  • Small bunch parsley, finely chopped
  • 270g pack filo pastry



  1. Heat oven to 200C/180C fan/ gas 6.
  2. Heat the oil in a large, shallow casserole dish on a medium heat.
  3. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Add the shredded Chicken.
  4. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
  5. Stir in the peas, crème fraîche and herbs, then remove from the heat.
  6. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.
  7. Serve with green salad or vegetables.
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