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    Home > Easy Dinner Recipes

    Published: Sep 24, 2018 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 5 Comments

    Easy Mediterranean Chicken Pot Pie


    Jump to Recipe ↓

    An easy Mediterranean Chicken Pot Pie made with phyllo dough. It has all the comforting flavors of the classic dish, yet is lighter, with a Mediterranean touch!

    Mediterranean chicken pot pie in a baking pan

    Raise your hand if you are a fan of pot pies? I know.., me too! This Mediterranean chicken pot pie is a complete dish, making dinner easier and lighter than the classic version. How come? Check it out, hon!

    Normal, everyday ingredients were used to make this dish. We cooked chopped onion, carrots, and celery in oil over medium heat until fragrant-- about 3 minutes. Then, we added diced tomatoes, cubed roasted chicken, and white wine.

    The mixture was left to cook for about 5 minutes and transferred to a bowl. In that same pan, we melted butter and whisked flour to make a roux, and then let it cook for about 2-3 minutes. Slowly we poured in warm broth and milk, whisking constantly until it formed a smooth, thickened sauce.

    We returned the chicken mixture to the pan and stirred in a few vegetables, such as kalamata olivers, capers, and quartered artichokes. The entire filling was spooned into a medium baking dish and sheets of phyllo dough were used as topping and brushed with oil.

    The Mediterranean chicken pot pie baked in the oven for about 20-25 minutes, and fresh thyme leaves were sprinkled on right before serving.

    a close up of Mediterranean chicken pie

    As you can see, the recipe is very similar to the classic dish except for the addition of a few Mediterranean vegetables and the phyllo dough.

    This dish has all the comforting flavors of the beloved classic -- but without the heavy pie dough or biscuits. It is indeed perfect not only for busy weeknight meals but also for those lazy weekends.

    Why? Because it is quick to prepare and it doesn't require any special cooking skills.

    Well, are you ready to get started making it? Here we go!

    HOW TO MAKE MEDITERRANEAN CHICKEN POT PIE

    Heat oven to 350°F.
    In a large stainless steel saucepan, heat oil over medium heat. Cook onion, carrot and celery for about 3 minutes, stirring occasionally. Do not let brown! Stir in canned diced tomatoes, chicken, and wine.
    Preparing Mediterranean chicken pot pie -- cooking vegetables and chicken
    Cover pan and let cook for about 5 minutes, stirring every once in a while. Transfer to a bowl and set aside.
    In the same pan, melt butter over medium heat. Whisk in flour, salt and pepper until well blended. Gradually whisk in warm broth and milk, cooking and stirring until bubbly and thickened.
    Preparing roux and sauce for Mediterranean chicken pot pie
    Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon chicken mixture into a medium baking dish .
    Unroll phyllo dough and layer 7 sheets of phyllo on top of filling, brushing each with olive oil and crumpling sheets gently.
    Oiling phyllo dough sheets for topping of Mediterranean chicken pot pie
    Bake for 20-25 minutes or until crust is golden and crispy and filling is bubbly. Let stand for 5 minutes before serving with a sprinkling of fresh thyme on top. Enjoy!

    I will leave you now with the magic formula for one hero of a dish!

    PIN & ENJOY!

    Close up image for Mediterranean chicken pot pie

     

    a close up of Mediterranean chicken pie
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    3.50 from 2 votes

    Mediterranean Chicken Pot Pie

    An easy Mediterranean Chicken Pot Pie made with phyllo dough.  It has all the comforting flavors of the classic dish, yet is lighter, with a Mediterranean touch!
    Course:Main Course
    Cuisine:Mediterranean
    Keywords:chicken, dinner, pot pie
    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 50 minutes
    Servings 8
    Calories1011 kcal
    Author Denise Browning

    Ingredients

    • 2 tablespoon olive oil (plus more for brushing)
    • ½ cup chopped white onion
    • ½ cup chopped carrot
    • ½ cup chopped celery
    • ½ cup canned diced tomatoes, drained
    • 2 ½ cups cubed or shredded roasted chicken
    • ½ cup white wine
    • 8 tablespoon unsalted butter
    • ¾ cup flour
    • ¾ teaspoon salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon sweet paprika (optional)
    • 1 ½ cups chicken broth (warm)
    • 1 cup milk (warm)
    • 12 Kalamata olives
    • 3 tablespoon capers
    • ½ cup quartered artichokes (frozen or jarred)
    • 7 sheets of phyllo dough

    Instructions

    • Heat oven to 350°F. 
    • In a large stainless steel saucepan, heat oil over medium heat. Cook onion, carrot and celery for about 3 minutes, stirring occasionally. Do not let brown!  Stir in canned diced tomatoes, chicken, and wine.
    • Cover pan and let cook for about 5 minutes, stirring every once in a while. Transfer to a bowl and set aside. 
    • In the same pan, melt butter over medium heat. Whisk in flour, salt and pepper until well blended. Gradually whisk in warm broth and milk, cooking and stirring until bubbly and thickened.
    • Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon chicken mixture into a medium baking dish .
    • Unroll phyllo dough and layer 7 sheets of phyllo on top of filling, brushing each with olive oil and crumpling sheets gently. 
    • Bake for 20-25 minutes or until crust is golden and crispy and filling is bubbly. Let stand for 5 minutes before serving with a sprinkle of fresh thyme on top. Enjoy!

    Recipe Notes

    Mediterranean chicken pot pie leftovers should be covered and can be refrigerated for up to 2-3 days.
    Curious to find out where chicken pot pie comes from? Not America! Pot pie most likely originated in Greece, where cooked meats were mixed with other ingredients in an open pastry shell ("Artocreas"). The Romans then took this recipe and added a top pastry crust, making it a fully enclosed meat pie. 
    Only in the 19th Century did Americans come to know pot pies, which were brought by settlers. But in the last and present centuries, the pies and their different meat variations have become super popular in the United States. 
    Love chicken pot pies and its various forms? Try our Brazilian chicken pot pie. 
     

    Nutrition

    Calories: 1011kcal | Carbohydrates: 144g | Protein: 34g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 1890mg | Potassium: 450mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1685IU | Vitamin C: 2.8mg | Calcium: 96mg | Iron: 9.5mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

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    Filed Under: American Recipes, Easy And Delish, Easy Dinner Recipes Tagged With: chicken, Fall/Autumn, Mediterranean, pot pie

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    Reader Interactions

    Comments

    1. 2pots2cook says

      September 25, 2018 at 11:18 am

      5 stars
      This is beautiful ! We love phyllo and this chicken pot pie dressed in it really brings it to completely new level. Thank you so much !

      Reply
    2. John / Kitchen Riffs says

      September 26, 2018 at 9:09 am

      Good dish -- lotta flavor, and so easy to put together. Thanks!

      Reply
    3. Deb|EastofEdenCooking says

      September 26, 2018 at 6:27 pm

      I haven't made anything with phyllo in ages! This recipe would be a great make ahead dinner. It would be wonderful to have something this scrumptious ready and waiting at the end of a busy day.

      Reply
    4. Sugar et al. says

      September 28, 2018 at 2:28 am

      Such a wonderfully comforting dish! The usage of phyllo is brilliant. I just want to dig in with a big spoon.

      Reply
    5. Karen (Back Road Journal) says

      October 08, 2018 at 12:43 pm

      Such a delicious and different version of chicken pot pie.

      Reply

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