Spinach And Feta Chicken Pot Pie Recipe

Comfort food is immediately associated with chicken pot pie. A warm, inviting mix of one of the world's best desserts and soups, pot pie is hard to resist. It's easy to make too. 

1 pound boneless skinless chicken breasts 2 teaspoons olive oil 1 ½ teaspoons salt, divided 1 ½ teaspoons ground black pepper, divided 4 tablespoons butter 1 small yellow onion, diced 4 cloves garlic, minced 4 tablespoons all-purpose flour ½ cup white wine 2 cups chicken broth 2 cups crumbled feta cheese ¼ cup milk 2 cups baby spinach 1 puff pastry sheet, thawed 1 egg 1 tablespoon water



Preheat the oven to 400 degrees Fahrenheit. Prepare a pie pan with grease. The chicken should be placed on a sheet tray.

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Roast the chicken for fifteen to twenty minutes, or until it is completely cooked through. In a separate bowl, shred the chicken.

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Sauté the onion and garlic for about three to four minutes, or until they become soft. In order to make a paste, add flour and stir it in.

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Allow the liquid to be absorbed, which should take about one to two minutes. 

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After adding the feta and milk, stir the mixture continuously until it becomes thick and clumpy. 

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The remaining salt and pepper should be used to season. To wilt the spinach, stir it in until it melts. Add the chicken and mix everything together. 

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To allow air to escape, cover the dish with puff pastry and cut small holes in the crust. 

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Egg and one tablespoon of water should be mixed together in a small bowl. Apply the egg wash to the puff pastry using a brush. 

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Bake the pot pie for twenty-five to thirty minutes, or until it reaches a golden color. Before serving, allow the food to cool for ten minutes.

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