Name: Greek Style Chicken Spanakopita Pot Pie
Ingredients: 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; 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; 3 garlic cloves, minced or grated; 2 TBSP chopped fresh dill; 3 to 4 cups chicken stock (depends on exact pan size you use); 6 oz. crumbled feta cheese; 1/2 box/package of phyllo dough (about 8 oz), thawed (I freeze the other half for a later use)

Greek Style Chicken Spanakopita Pot Pie

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A wonderful one-pan meal that is as healthy as it is delicious. If you want to skip the meat and go vegetarian, simply omit the chicken and add some white beans and mushrooms instead. I enjoy that version just as much.

Author: Lauren McDuffie
Yield: Serves 4 to 6 1x

Ingredients

Scale

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
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
3 garlic cloves, minced or grated
2 TBSP chopped fresh dill
3 to 4 cups chicken stock (depends on exact pan size you use)
6 oz. crumbled feta cheese
1/2 box/package of phyllo dough (about 8 oz), thawed (I freeze the other half for a later use)

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Instructions

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. Transfer to a plate or tray for the time being. Drain the pan, if necessary.
Reduce the heat to medium, adda little more olive oil if needed, 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 might very well not use as much as I’ve specified. This is fine. You just want it all covered and you want the phyllo to be oiled – this will help with browning.
Bake the pot pie (okay, skillet pie) for about 28 to 30 minutes, or until bubbly and nicely browned on top. Enjoy!

Find it online: https://mykitchenlittle.com/2020/12/07/greek-style-chicken-spanakopita-pot-pie/