Herby Spring Chicken Filo Pie

I’m not one to forego a Sunday roast, but my recipe for this light, herb loaded chicken pie is everything you want from a roast minus the inevitable food coma. I love using filo pastry brushed with butter to top pies. It adds such a lovely crunch and texture and is also lighter and healthier than using puff or shortcrust pastry. Served with some simple roasted veg, it is the perfect comfort dinner.

Serves 4-6
1. Start by frying off 800g skinless and boneless chicken thighs in a little veg oil with some seasoning until golden and caramelised. 2. Remove the chicken from the pan and set aside. Fry a bunch of finely sliced spring onions, 500g sliced chestnut mushrooms and three cloves of crushed garlic in the chicken pan with a little butter. Once soft, add the chicken thighs back in to the pan with a handful of finely chopped tarragon, thyme and parsley stalks.
3. Add a tablespoon of plain flour and a good tbsp each of dijon mustard and wholegrain mustard. Next add 500ml of good quality chicken stock and a couple of heaped tablespoons of creme fraiche.
4. Finally add a good grating of nutmeg, some seasoning and a couple of good handfuls of frozen peas. Let it simmer for at least 15 minutes before pouring into a roasting tin and topping with layers of filo pastry brushed with melted butter.
5. Bake for 20-30 minutes at 180C until the pastry is golden and crispy and the filling is bubbling. Cover the pie with foil if the filo is getting too brown.
6. Serve with some honey thyme roasted carrots and lightly charred asparagus.