Greek Style Chicken Spanakopita Pot Pie

Technically speaking, this is almost more of a chicken skillet pie than a pot pie, but what’s in a name, really? This is one of my favorite things to come out of My Kitchen Little lately, it’s healthy – bursting with vegetables, garlic, olive oil, lean protein – but it’s absolutely satisfying in ways that I often do not associate with heathy fare.

It’s shatteringly crunchy on top, thanks to the phyllo rooftop that we’ll lay.

It’s got layered flavors, thanks to the fresh and dried herbs, and the punchy feta cheese.

And, for what it’s worth, it’s really cool looking. Which counts for something, I think. We eat with our eyes, and all that.

Chicken Spanakopita Pot Pie: What You’ll Need

A simple, straightforward one-pan chicken pot pie, with a little Greek twist. The “Greek Style” in this recipe’s title comes not so much from this being some Greek thing (I don’t know if pot pies are big in Greece), but rather, from the ingredients being decidedly Greek in nature. The spinach, feta, dill, Greek seasoning, olive oil, and phyllo are a fun collection of ingredients that, when playing together, definitely give an ordinary pot pie a very Greek feel.

2 TBSP olive oil, plus more for brushing

3 boneless, skinless chicken breasts cut into small, bite-sized pieces

2 tsp Greek seasoning (or, you can use just oregano)

Salt and pepper, as needed

1 cup onion (any kind), diced

3 garlic cloves, minced or grated

2 large carrots, cut into ¼ to 1/2 -inch pieces

2 stalks celery, chopped

1 large russet potato, diced

10-ounce bag/box frozen spinach, thawed and squeezed of any excess water

2 TBSP chopped fresh dill

3 to 4 cups chicken stock (depends on exact pan size you use)

6 oz. crumbled feta cheese

½ package of phyllo dough (about 8 oz), thawed  (I freeze the other half for a later use)

Greek Style Chicken Pot Pie: How to Make It

Add the 2 TBSP olive oil to a large ovenproof skillet/pan set over medium high heat. Brown the chicken, seasoning it well with salt, pepper, and the Greek seasoning. And transfer to a plate or tray for the time being. Drain the pan, if necessary.

Reduce the heat to medium and add the onion, celery, carrots, and potatoes. Season with salt and pepper. Cook for 6 to 8 minutes, or until the veggies are tender. Add the thawed/ringed out spinach, the garlic, the dill, and enough chicken stock to just cover the contents of the pan. Add the feta, and stir to combine. 

Preheat the oven to 375 degrees F. Adjust the rack to the middle position.

Tear and pull apart pieces of phyllo dough, brush them with olive oil, and then lay them all over the top of the pan, as pictured, allowing them to overhang (I enjoy the drama of this). This isn’t a perfect or precise thing! You just want it all covered and you want the phyllo to be oiled – this will help with browning. 

Bake the pot pie for about 28 to 30 minutes, or until bubbly and nicely browned on top. 

Tips and Tricks for Working with Phyllo

I’m not really a very patient person when it comes to working with doughs. Phyllo is the kind of thing that could very well send me into a borderline frenzy. (I don’t know what, exactly, a “frenzy” is, but you get me, I’ll bet). I just don’t have “the touch” and I tend to shred the phyllo all to bits when I work with it.

Sometimes I forget to allow it to thaw all the way. Oops.

Sometimes I forget that it’s actual dough – such a delicate and airy thing – and I just dive in to working with it … ripping and shredding in a savage sort of way. So, this is why I usually avoid the stuff. BUT! This recipe actually embraces the shredded and ripping and is, I think, all the better for it.

You want ripped shreds of the phyllo all piled up on top of the filling – it gives this really shaggy, shingled look that is just COOL. So, the real trick here, is embracing the rips and shreds and just having fun with it. Delicacy is not the name of the game, today.

That said, here are a few tips for working with phyllo dough:

1. FAT. Whether it’s butter or some sort of oil, you do want to make sure to liberally brush as much of the crust’s (phyllo’s) surface area with that good good fat. This will moisten it and help it to brown up beautifully in the heat of the oven.
2. Despite my own mental block and lack of patience, phyllo is a product that needs to thaw all the way to room temperature before working with it.

If you like the looks of this Greek Style Chicken Pot Pie, you might also enjoy:

Mediterranean Sun Dried Tomato Chicken with Farro

Chipotle Garlic Butter Chicken

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