This very gorgeous spanakopita-inspired chicken pot pie is a brighter, fresher, greens-packed version of a classic chicken pot pie, and my obsession is real. Think: juicy chicken, silky greens, salty feta, lots of lemon, folded through a creamy sauce, then topped with crinkly filo and baked until crispy and golden.
Spanakopita Chicken Pot Pie, at a Glance
⏰ Total time: 1 hour
🍽 Servings: 4
🛒 Key Ingredients: Chicken thighs, spinach, phyllo (filo) pastry, feta, onion, garlic, chicken stock
🧠 Skill level: Beginner-friendly
🔥 Cooking Method: Stovetop, then oven
💪 Protein: 43g per serving
🥗 Perfect For: Weeknight dinners, casual entertaining or dinner parties, cozy nights in
💕 Why You’ll Love: A lighter, fresher take on classic chicken pot pie, with Greek-inspired flavors, all made in one pot for less washing up.
When Spanakopita Met Chicken Pot Pie
This recipe is kind of a jazzed-up version of something I used to make when I first moved to London. My boyfriend called it ‘Kate’s Chicken,’ and it was essentially a spanakopita-inspired chicken stew situation, packed with leeks, spinach, garlic, and feta, usually served with some kind of flatbread, lemony potatoes, or spooned over orzo
I don’t know why it even moved out of my weekly rotation because the flavors are just the best. And because the flavors lean so heavily into those classic Greek spanakopita flavors, I figured a flaky, filo-topped pot pie version would work very well.
Spoiler alert: it does! The filo topping makes it feel a bit boujee and special without any fuss. It’s messy by nature, so you don’t have to worry about it looking perfect, which is always my favorite kind of dinner party trick.
While it’s cozy enough for cooler weather, it’s also light and bright enough to work in summer too, thanks to all the greens, herbs, and lemon.
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My Top Tips for Success
- Cook the spinach properly. Spinach releases water as it cooks, so let it wilt fully before adding the butter, flour, and stock to create your creamy sauce.
- Add the feta at the end. I recommend this so that you end up with lots of lovely little feta nuggets throughout the filling, instead of it completely melting into the sauce.
- Prep the pie filling in advance to get ahead. It’ll keep well in the fridge for up to 3 days – then you can pop it in a skillet or pie dish, top with filo, and bake when you’re ready.
Like this recipe? Try these ideas using chicken next
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Spanakopita Inspired Chicken Pot Pie
Ingredients
Method
- Brown the chicken. Start by heating your oven to 400°F (180°C fan). Toss your chicken pieces with ½ teaspoon salt, 1 teaspoon smoked paprika, and a good grind of black pepper. Set a large, high-sided oven-safe skillet or frying pan over medium-high heat. Add 1 tablespoon of olive oil, then add the chicken and cook for about five minutes, until lightly golden (it doesn't need to be fully cooked through at this point). Transfer to a plate and set aside.
- Cook the veggies. Reduce the heat to medium, then add the sliced leek and scallions to the pan, along with ½ teaspoon of salt. You should have enough residual chicken fat and oil in the pan, but if it's a bit dry, add another drizzle of olive oil. Cook, stirring, for about five minutes, or until nice and soft. Add the crushed garlic and stir through for another minute.
- Add the spinach. Scatter your spinach leaves into the pan, and mix them through the leeks, scallions, and garlic, until they soften and wilt. You might need to do this in two lots, depending on the size of your pan. Continue cooking for about 3 minutes, until most of the excess moisture has cooked off.
- Make the sauce. Add 2 tablespoons of butter to the pan and let it melt. Sprinkle over 2 tablespoons of flour, then mix it through the veggies and butter for a couple of minutes, stirring constantly. Slowly pour in 2 cups of chicken stock, stirring as you go, until smooth. Cook, stirring occasionally, until the sauce has thickened slightly.
- Finish the filling. Add the chicken back into the pan, then crumble in the feta, and add the chopped parsley, dill, and the zest and juice of your lemon. Stir through the veggies, then cook for another five minutes, until the chicken is cooked through and the sauce is gorgeously thick.Taste the sauce, then season with a little salt and pepper as needed.
- Add the filo topping. If your skillet isn't ovenproof, transfer the spanakopita chicken filling into an ovenproof baking or pie dish now. Brush one sheet of filo lightly with olive oil, gently scrunch it with your hands, and place it on top of the filling. Repeat with the remaining sheets until the top is covered.
- Bake and serve. Transfer the pie into the oven, and bake for 20 to 25 minutes, until the filo is gorgeously crispy and deeply golden.Remove from the oven and let it sit for about five minutes before serving.
