Chicken pot pies
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 20 min

We’ve used the leftovers from our chicken hotpot recipe to make these fabulously creamy chicken pot pies – perfect for a speedy midweek meal.

Nutrition: per serving

Calories
641kcals
Fat
19.3g (8.8g saturated)
Protein
44g
Carbohydrates
66.4g (11.8g sugars)
Fibre
13g
Salt
1.3g
Calories
641kcals
Fat
19.3g (8.8g saturated)
Protein
44g
Carbohydrates
66.4g (11.8g sugars)
Fibre
13g
Salt
1.3g

Ingredients

  • ½ batch chicken pie filling
  • 150g full-fat cream cheese (we used Philadelphia)
  • 200g baby leaf spinach
  • 400g tin butter beans, drained
  • 4 filo pastry sheets
  • 15g butter, melted

You’ll also need… 

  • 4 mini pie dishes (about 250ml)

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the chicken pie filling in a saucepan and gently reheat. Stir in the cream cheese and spinach and cook for 1-2 minutes, stirring, until the spinach has wilted into the sauce. Stir in the butter beans, then divide the mixture equally among the 4 mini pie dishes.
  2. Brush the filo sheets with a little butter, then loosely scrunch and put one on top of the filling in each pie dish, so you can see a little of it coming through. Brush with any leftover butter and bake for 20 minutes or until the filo is crisp. Serve straightaway.

delicious. tips

  1. Next time, swap the filo for circles of ready-rolled puff pastry and bake as in the recipe.

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