These individual pot pies feature a vibrant spring filling of tender chicken thighs, leeks, zucchini, and spinach folded into a creamy white wine and whole-grain mustard sauce. Topped with light, golden-brown scrunched filo pastry for a modern finish, this dish offers a lighter alternative to traditional heavy crusts. Perfectly balanced for a seasonal menu transition, the recipe is an ideal fit for chefs looking to elevate classic comfort food with fresh, seasonal ingredients.
Preheat oven to 360°F. Heat butter and 1 Tbsp olive oil in a large skillet over medium heat. Add leek and zucchini and cook for about 5 minutes, stirring occasionally, until softened.
Add white wine and cook until the liquid has mostly evaporated. Sprinkle in flour and cook, stirring, for 1 minute.
Stir in whole-grain mustard, then gradually add chicken stock and sour cream, whisking or stirring until smooth.
Add shredded chicken and spinach. Simmer for about 5 minutes until the mixture thickens slightly. Season to taste with salt and black pepper.
Divide the filling among four 1-cup ramekins or oven-safe dishes. Place the dishes on a baking sheet.
Working with one sheet of filo at a time, gently scrunch each sheet and place two sheets over each ramekin to create a rustic, crinkled top. Brush lightly with the remaining olive oil.
Bake for 20–25 minutes, until the filo is golden and crisp, and the filling is bubbling around the edges. Serve hot.
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