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Chicken and Spinach Pie

This delicious chicken and spinach pie is the perfect comfort meal. It's full of flavor with the fresh herbs, and is a hearty meal to serve the whole family.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6
Calories: 783 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 2 sheets defrosted puff pastry
  • 2 tbsp olive oil
  • 1 medium white onion finely chopped
  • 1 1/2 cups green onion finely chopped
  • 1 cup fresh dill chopped
  • 1 cup fresh parsley chopped
  • 1/2 cup fresh mint chopped
  • 2 tbsp chicken or vegetable stock paste
  • 450 g spinach
  • 400-450 g cooked shredded chicken
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 2 cups whole milk
  • 1 1/4 cup crumbled Feta cheese
  • salt and pepper

Instructions

    Cup of Yum
  1. The night before making your pot pie, make sure to remove your puff pastry dough from the freezer. Thaw in the fridge overnight.
  2. Preheat the oven to 375F. Line the bottom of a pie plate with one sheet of defrosted puff pastry. Use your fingers to press the puff pastry up the sides of the pie plate - don't fret if it doesn't reach all the way up the sides, get it as far as you can. Use a fork to prick the puff pastry on the bottom of the pie plate.
  3. Once the oven is preheated, bake the crust bottom layer for 15 minutes and then remove from the oven and set aside.
  4. Now to make the filling for the pot pie. In a large pot or high-sided pan, heat the olive oil on medium heat for around 30 seconds.
  5. Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
  6. Once the onions have softened, add the green onions, dill, parsley, mint  and vegetable stock paste. Cook for around 2 minutes or until wilted considerably.
  7. Next, add the spinach, in batches if needed, and stir until wilted- you want to cook this down until there is no moisture left.
  8. Once all of the spinach is wilted, add the butter and stir until melted. Then, add the flour and stir to coat the spinach - let it cook for a few minutes.
  9. Add the milk and stir, cook for about 5 minutes until the sauce starts to thicken.
  10. Then, add the cooked shredded chicken and cook for 3-4 minutes to combine. Finally stir in the feta cheese and remove from the heat. Taste and adjust seasoning with 1-2 tsp salt and ground pepper if desired.
  11. Spoon the pot pie filling into the baked puff pastry crust. Then, top the pot pie with the other sheet of defrosted puff pastry. Use a rolling pin or your fingers (be careful as the pie pan might still be warm) and seal the edges as best you can around the pie plate. Brush the top of the puff pastry with olive oil and then bake for 25-30 minutes or until golden brown.

Notes

  • Use chicken from a store-bought roasted chicken to save time!
  • If you love the flavours of this pot pie but want a classic spanakopita recipe, try our Vegan Spanakopita Recipe
  • Serve this pot pie with our Maroulosalata aka my Mama's Salad
  • If you want more Greek chicken recipes, try our viral Greek Chicken and Lemon Potatoes

Nutrition Information

Calories 783kcal (39%) Carbohydrates 55.3g (18%) Protein 33g (66%) Fat 49.3g (76%) Saturated Fat 12.7g (64%) Polyunsaturated Fat 19.4g Monounsaturated Fat 13.6g Cholesterol 88.3mg (29%) Sodium 654.4mg (27%) Fiber 5g (20%) Sugar 8g (16%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 783

% Daily Value*

Calories 783kcal 39%
Carbohydrates 55.3g 18%
Protein 33g 66%
Fat 49.3g 76%
Saturated Fat 12.7g 64%
Polyunsaturated Fat 19.4g 114%
Monounsaturated Fat 13.6g 68%
Cholesterol 88.3mg 29%
Sodium 654.4mg 27%
Fiber 5g 20%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.