One Pan Chicken Spakakopita Pot Pie

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Prep Time25

Cook Time25

Total Time50

Course: Main

Cuisine: Greek

Keyword: Chicken Spanakoita Pot Pie

Servings:

Calories: 900kcal

Heat butter and oil in your pan until sizzling. Add the chicken thighs and sprinkle with the seasoning. Cook over medium-high heat for 2 minutes per side or until they start to color.
½ tbsp olive oil, ½ tbsp unsalted butter, 5 chicken thighs, ½ tsp salt, ½ tsp sweet paprika, ½ tsp pepper, ½ tsp dried oregano
Pour the wine and simmer rapidly for a minute then cover the pan and simmer over low heat for 7 minutes.
⅓ cup (80ml) white wine
Transfer the chicken onto a plate and reserve the cooking liquid from the pan. Slice or shred the chicken into smallish pieces.

Meanwhile, roughly chop the spinach, place in a large bowl and sprinkle with sea salt. Leave for 5-10 minutes, then place in a cheesecloth and wring out most of the excess water the spinach releases.
6 cups (180g) fresh spinach, ½ tsp sea salt flakes
Heat butter and oil in same pan you cooked the chicken. Add the leeks and green onions, sprinkle with the seasoning and cook for 5 minutes, or until softened.
1 tbsp unsalted butter, 1 tbsp olive oil, 2 large leeks, 6 green onions, ½ tsp garlic powder
Add the spinach and cook for a minute or so. Stir in the crumbled feta cheese, chopped chicken and its reserved cooking liquid. Bring to a low simmer.
7 oz (200g) feta cheese
Stir in the cream, herbs, grated parmesan and lemon juice. Have a taste and adjust the seasoning if needed. Let the filling cool down before adding the pastry topping.
¼ cup (60ml) cream, ¼ cup (30g) parmesan, 1 cup (30g) cilantro, ½ cup (40g) dill, ½ cup (small bunch) chives, 2 tbsp mint, 1 tbsp lemon juice

Preheat the oven to 400°F (200°C). Unroll the puff pastry and use pastry cutters to cut into shapes or simply cut into squares using a knife. Place the pastry shapes on over the filling, overlapping slightly so they cover the whole pie (some gaps are fine).
1 pack puff pastry
Beat the egg and cream together and brush all over the pastry. If you have time, chill the assembled pot pie for 20 minutes prior to baking.
1 small egg, 1 tbsp cream

Leftovers will keep for 2-3 days in an airtight container in the fridge. Reheat in the oven or air fryer at 350°F (180°C) to keep the pastry crisp.
You can use shredded rotisserie chicken instead of cooking from scratch.