Pot pie under the roof

 

Ingredients:

• 2 tbsp oil, plus a bit for brushing over the pastry
• spring onions (a bunch), sliced to 3 cm pieces
• 250 g frozen spinach
• 6 ready-cooked chicken thighs
• 350 ml hot chicken stock
• 0,5 tbsp wholegrain mustard
• 200 g frozen peas
• 200 ml half-fat crème fraîche
• 0,5 small bunch tarragon, leaves finely chopped
• small bunch parsley, finely chopped
• 270 g pack filo pastry
• And then:
  
  

  Heat oven to 200C/180C fan/gas 6.
  Large, shallow casserole dish.
  Medium heat:
  oil, heat,
  add the spring onions, fry for 3 mins,
  add frozen spinach, stir.
  cook for 2 mins or until it’s starting to wilt.
  
  Remove the skin from the chicken and discard.
  Shred the chicken off the bone and into the pan, and discard the bones.
  Add stock and mustard. stir.
  Bring to a simmer and cook, uncovered, for 5-10 mins.

• Stir in the peas, crème fraîche and herbs,
  then remove from the heat.
  
  Scrunch the filo pastry sheets over the mixture,
  brush with a little oil,
  bake for 15-20 mins or until golden brown.
  
  Enjoy!!!!!

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About **Syl

Syl: "Life is a chain of challenges. Sometimes the largest challenges are we ourselves. Facing life, facing others and facing yourself requires either a worryless attitude or plain courage. Most of the time it is dealing with judgement. Maybe life is about getting rid of it."