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And while you may be tempted to just go with the basics (I see you, salt and pepper), I’m here to show you that there are so many other delicious options out there.
The best spices for chicken pot pie are thyme, rosemary, and sage. You can also add a bit of nutmeg to give the filling a little extra flavor. If you want to spice up your chicken pot pie, you can also add some cayenne pepper or black pepper to the filling.
I especially like it in chicken pot pie because the creamy sauce (See Also: What Sauce Goes with Chicken Pot Pie) can sometimes be a little heavy, and the dill adds a nice lightness.
I like to use it in this recipe because it helps to balance out the savory flavors of the chicken and vegetables (See Also: What Vegetables Go in Chicken Pot Pie).
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.
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.
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