Spring chicken and tarragon open filo pie


Bursting with the fresh flavours of spring, this spring chicken and tarragon pie topped with asparagus and broccoli makes the perfect weeknight supper. Top the pie, fresh from the oven, with a light sprinkle of baby pea shoots and a squeeze of lemon for a fresh, citrusy finish.

Bursting with skin-saving ingredients, such as protein-packed chicken and the gut-friendly properties of asparagus, this dish is great for your complexion as well as quelling big appetites.

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Wellbeing Wisdom

  • Asparagus is extremely low in fat and calories – each spear contains just four calories
  • Asparagus contains the unique carbohydrate inulin – a natural prebiotic that stimulates the growth of friendly bacteria in the gut


  • 4 sheets of filo pastry
  • Olive oil spray or 1 tbsp olive oil
  • 300g chicken breast
  • 100g asparagus tips
  • 100g Tenderstem broccoli (or purple sprouting)
  • 250g ricotta
  • 1 lemon, zest finely grated, and cut into quarters
  • 20g Parmesan, finely grated
  • 1 tsp fresh tarragon, finely chopped
  • Handful of fresh pea shoots
  • Salt and pepper


  1. Preheat oven to 220°C/425°F/gas mark 7. Cut the chicken breasts into small strips and fry in a tbsp oil until cooked.
  2. Grease a large baking tray with olive oil. Lay a filo sheet on the tray and brush it with oil (or olive oil spray). Place another sheet on top and brush with oil. Do this with two more sheets until you have four layers of oiled filo. Scrunch the edges of the filo to make a border and bake for 10-12 minutes.
  3. While the pastry is baking, blanch the asparagus tips and broccoli in boiling water for 1-2 minutes. Drain, refresh in cold water, then set aside.
  4. Beat the ricotta, lemon zest, Parmesan and chopped tarragon together and season well.
  5. Remove from the oven, allow to cool slightly, then gently spread the ricotta mixture over the pie, pushing it into each of the corners. Place the chicken strips, asparagus tips and broccoli evenly over the top, then scatter over a handful of baby pea shoots.
  6. Serve with lemon quarters for extra sharpness. This pie is best prepared just before you are about to eat, so that the base doesn’t go soggy.