Spinach and Feta Chicken Pot Pie Recipe
Prep Time:
10 minutes
Cook Time:
55 minutes
Servings:
6 servings
Ingredients
  • 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
Directions
  1. Preheat oven to 400 F.
  2. Grease a pie pan.
  3. Place chicken on a sheet tray. Coat with oil, then season with 1 teaspoon each salt and pepper.
  4. Roast chicken for 15-20 minutes, until cooked through.
  5. Shred chicken and set aside.
  6. In a deep skillet, melt butter over medium heat.
  7. Add onion and garlic and saute until soft, about 3-4 minutes.
  8. Add flour and stir to create a paste.
  9. Add white wine and stir to combine. Let reduce until liquid is absorbed, about 1-2 minutes.
  10. Add chicken broth, stirring to break up any clumps.
  11. Add feta and milk, then stir continuously until thick and combined.
  12. Season with remaining salt and pepper.
  13. Stir in the spinach until wilted.
  14. Add chicken and mix to combine.
  15. Transfer chicken mixture to the prepared pie pan.
  16. Cover with puff pastry, slicing small holes in the crust to vent.
  17. Combine egg and 1 tablespoon water in a small bowl.
  18. Brush egg wash onto the puff pastry.
  19. Bake pot pie until golden, 25-30 minutes.
  20. Let cool for 10 minutes before serving.