Carrot soup with chilli coriander pesto
Warm up on a cold day with our carrot soup, spiked with ginger, garlic and curry powder. A dollop of chilli coriander pesto gives the soup an added kick
Herby spring chicken pot pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oilplus a little extra for brushing over the pastry
- bunch spring onionssliced into 3cm pieces
- 250g frozen spinach
- 6 ready-cooked chicken thighs(or see tip, below)
- 350ml hot chicken stock
- ½ tbsp wholegrain mustard
- 200g frozen peas
- 200ml half-fat crème fraîche
- ½ small bunch tarragonleaves finely chopped
- small bunch parsleyfinely chopped
- 270g pack filo pastry
Nutrition: Per serving
- kcal526
- fat22g
- saturates8g
- carbs47g
- sugars7g
- fibre7g
- protein32g
- salt1.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and 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. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
step 2
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 and bake for 15-20 mins or until golden brown.
