Spicy Spring Chicken Pot Pie

Spicy Spring Chicken Pot Pie

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 30 minutes
Spicy Spring Chicken Pot Pie


  • 2 tbsp olive oil, plus a little extra for brushing over the pastry
  • Bunch spring onions - sliced
  • 1 box frozen spinach - thawed
  • 1 rotisserie chicken
  • 1 ½ cups hot chicken stock
  • 2 tbsp wholegrain mustard
  • 2 tsp Iya Foods Piri Piri Chicken Seasoning
  • 1 ½ tsp kosher salt
  • ½ cup frozen peas
  • 8 oz crème fraîche
  • Small bunch parsley - finely chopped
  • 4-6 sheets filo pastry


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  1. Heat oven to 400 F.
  2. Heat the oil in a medium cast-iron pan (or oven-safe skillet) on 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 warmed through.
  4. Remove the skin from the chicken and discard. Shred the chicken o the bone and into the pan, and discard the bones.
  5. Stir through the stock, mustard and Iya Foods Piri Piri Chicken Seasoning. Bring to a simmer and cook, uncovered, for 5-10 mins.
  6. Stir in the peas, crème fraîche and parsley, then remove from the heat.
  7. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 10-15 mins or until golden brown (checking periodically to ensure filo is not burning).