Spinach And Feta Chicken Pot Pie Recipe

Ingredients:

For the Filling:

• 2 cups cooked chicken, shredded
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup frozen spinach, thawed and drained
• 1 cup feta cheese, crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup chicken broth
• 2 tablespoons all-purpose flour

For the Crust:

• 2 sheets of refrigerated pie crust or homemade pie crust
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened and fragrant.
3. Sprinkle flour over the onions and garlic, stir well to combine. This will help thicken the filling.
4. Slowly add chicken broth while continuously stirring to avoid lumps. Cook for a few minutes until the mixture thickens.
5. Add shredded chicken, spinach, cherry tomatoes, black olives, feta cheese, oregano, thyme, salt, and pepper to the skillet. Mix well and cook for an additional 5-7 minutes until the mixture is heated through and well combined. Remove from heat.
6. Roll out one sheet of pie crust and line a pie dish with it. Pour the chicken and vegetable filling into the pie crust.
7. Roll out the second sheet of pie crust and place it on top of the filling. Press the edges of the top and bottom crusts together to seal the pie. You can crimp the edges with a fork for a decorative touch.
8. Cut a few slits in the top crust to allow steam to escape. Brush the top crust with beaten egg to give it a golden-brown finish.
9. Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
10. Allow the Spinach and Feta Chicken Pot Pie to cool for a few minutes before slicing and serving.

Enjoy your delicious Spinach and Feta Chicken Pot Pie!