One Pan Chicken Spanakopita Pot Pie

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Prep Time25

Cook Time25

Total Time50

Course: Main

Cuisine: Greek

Keyword: Chicken Spanakopita 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. Top with some grated parmesan. If you have time, chill the assembled pot pie for 20 minutes prior to baking.
1 small egg, 1 tbsp cream
Bake for 25-30 minutes or until the pastry is golden and filling has started to bubble through. Cool for 10 minutes before serving.

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.