Filo Topped Chicken, Spinach and Herb Pie

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    525
based on 5 ratings

Finishing a pie with scrunched sheets of filo pastry is a good way to speed up making a pie from scratch, great for midweek meals when you are short on time. The healthy filling is made with creme fraiche and packed full of green veg including spinach, leeks, peas and spring onions, with fresh herbs and a hint of lemon. Serve with new potatoes.

recipe updated Apr 4, 2024

Ingredients

  • Leek icon
    Leek
    1
  • Green onion icon
    Green onion
    5
  • Chicken thigh icon
    Chicken thigh
    500 g
  • Chicken stock icon
    Chicken stock
    350 g
  • Fresh parsley icon
    Fresh parsley
    10 g
  • Fresh tarragon icon
    Fresh tarragon
    2 teaspoons
  • Lemon icon
    Lemon
    ½
  • Baby spinach icon
    Baby spinach
    250 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • All purpose flour icon
    All purpose flour
    3 tablespoons
  • Wholegrain mustard icon
    Wholegrain mustard
    ¾ tablespoon
  • Frozen peas icon
    Frozen peas
    200 g
  • Crème fraîche icon
    Crème fraîche
    220 ml
  • Filo pastry icon
    Filo pastry
    120 g
  • Olive oil icon
    Olive oil
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Sieve
  • kCook icon Baking dish - large

Step preview

  1. Pre-heat oven - 190°C
  2. Attach the Stir Tool and Stir Assist Clip
  3. Add baby spinach to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Cook with splashguard fitted until wilted - 2 min, 110°C, Stir 2
  6. Drain content of Cooking Chef XL Bowl into sieve then set aside
  7. Clean Cooking Chef bowl
  8. Attach the Stir Tool and Stir Assist Clip
  9. Add olive oil to the Cooking Chef XL Bowl
  10. Heat with splashguard fitted until hot - 2 min, 110°C, Stir 2
  11. Then add leek and green onion to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted until translucent - 2 min, 110°C, Stir 2
  13. Then add chicken thighs, salt and black pepper to the Cooking Chef XL Bowl
  14. Cook with splashguard fitted until browned - 4 min, 120°C, Stir 3
  15. Then add all purpose flour to the Cooking Chef XL Bowl
  16. Cook with splashguard fitted until thickened - 1 min, 120°C, Stir 2
  17. Then add chicken stock and wholegrain mustard to the Cooking Chef XL Bowl
  18. Cook with splashguard fitted until reduced - 5 min, 102°C, Stir 2
  19. Then add frozen peas, crème fraîche, fresh parsley, fresh tarragon, lemon, salt and black pepper to the Cooking Chef XL Bowl
  20. Transfer content of sieve to Cooking Chef XL Bowl
  21. Cook with splashguard fitted until combined - 1 min, 102°C, Stir 1
  22. Transfer mixture to baking dish
  23. Cover with filo pastry
  24. Brush with olive oil
  25. Place the baking dish on a baking tray in case some filling bubbles over the sides during cooking
  26. Bake until golden brown - 20 min, 190°C
  27. Serve
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