Chicken and Spinach Pie

This chicken and spinach pie is the perfect comforting meal on a cold winter’s day. It’s easy to make, it’s healthy, and your whole family will love it.

❤️ Why You’ll Love This Spinach Pie

• Quick Prep: This spinach pie only takes 15 minutes to prep, it’s super easy and quick to make
• Delicious: This dish is delicious with hearty chicken, fresh herbs, and crumbly feta
• Comforting: I find any sort of savory pie just the ultimate comfort food in the winter months

🍲 Ingredients

Puff Pastry: Puff pastry can be found in the freezer section, usually where you’ll find regular pie crust. Puff pastry will give your pie this beautiful, crispy pastry that really makes the dish even better.

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Herbs: This spinach pie has delicious fresh herbs in the filling – mint, parsley, and dill. These really add a beautiful pop of flavor to the chicken pie so make sure you use fresh herbs vs. dry.

👩‍🍳 How to Make Spinach Pie

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.

🪄 Tips and Tricks

• Chicken: You can totally use leftover rotisserie chicken in this recipe or cook chicken breasts or thighs. It’s all good in this versatile recipe
• Cutting: When your pie is done cooking, let it cool for a bit to make it easier to cut
• Brushing the top: You can also brush the top of this pie with a beaten egg instead of olive oil

🗒 Substitutions

• Milk: Use plant-based milk if you wish, and swap the feta for a vegan version to make this recipe dairy-free
• Spinach: Use kale instead of spinach in this recipe if you prefer
• Herbs: Play with the herb combination if you wish. Just use fresh vs. dried for the most flavor

🗒 Best served with

• Simple Homemade Greek Salad
• Chopped Salad
• Vegetarian Picnic Salad

👝 How to Store Leftovers

This spinach pie is so delicious leftover. You can store it in a container in the fridge for up to 4 days. When you want to reheat, reheat in the oven or in the microwave.

🤔 Common Questions

Chicken and Spinach Pie

5 from 3 votes

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.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Dishes

Cuisine Greek-Inspired

Servings 6

Calories 783 kcal

Ingredients

  

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• 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

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Instructions

 

• The night before making your pot pie, make sure to remove your puff pastry dough from the freezer. Thaw in the fridge overnight.
• 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.
• Once the oven is preheated, bake the crust bottom layer for 15 minutes and then remove from the oven and set aside.
• 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.
• Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
• 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.
• Next, add the spinach, in batches if needed, and stir until wilted- you want to cook this down until there is no moisture left.
• 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.
• Add the milk and stir, cook for about 5 minutes until the sauce starts to thicken.
• 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.
• 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.

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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

Calories: 783kcal | Carbohydrates: 55.3g | Protein: 33g | Fat: 49.3g | Saturated Fat: 12.7g | Polyunsaturated Fat: 19.4g | Monounsaturated Fat: 13.6g | Cholesterol: 88.3mg | Sodium: 654.4mg | Fiber: 5g | Sugar: 8g

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