Spanakopita Inspired Chicken Pot Pie

Spanokopita chicken pot pie, with a serving spoon in the pan.

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Spanakopita Inspired Chicken Pot Pie

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.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken pot pie

Servings: servings

Calories: 610kcal

Author: Kate Phillips

Ingredients

For the chicken -

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (500g)
½ teaspoon salt
Black pepper
1 teaspoon smoked paprika
1 tablespoon olive oil

For the filling -

1 leek thinly sliced
4 scallions sliced
½ teaspoon salt
5 garlic cloves crushed
10 oz baby spinach leaves (300g), roughly chopped
2 tablespoons unsalted butter (30g)
2 tablespoons all-purpose flour
500 ml low-sodium chicken stock (2 cups), plus extra if needed
7 oz feta (200g)
½ cup flat-leaf parsley chopped
⅓ cup dill chopped
1 lemon zest and juice
Black pepper

For the topping -

6 sheets of filo pastry
2 to 3 tablespoons olive oil for brushing

Instructions

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.

If your sauce is very thick, add a little extra chicken stock or water to loosen it up a bit.

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.

Notes

PREP AHEAD: You can make the spanakopita filling three days ahead of time, then store it in the fridge until you're ready to bake the pie.

INGREDIENT NOTES: I prefer using chicken thighs because they stay nice and juicy, and hold up to being cooked in the pan and the oven, but you could swap them out for chicken breasts if you prefer. Or, use shredded cooked chicken for a shortcut. If you do that, add the cooked chicken when you add the feta, lemon, and herbs.

Nutrition