Chicken pot pie meets Spanakopita in this hybrid recipe! Herby spinach and feta filling with tender chicken pieces topped with crisp golden puff pastry.

A skillet filled with a golden-brown, puff pastry-topped Spanakopita pot pie with chicken, with a serving spoon and blue textured cloth underneath. A plate with two forks sits beside the skillet on a green surface.

Spanakopita is one of my favorite Greek dishes… Chicken pot pie is one of my husband’s. Put the two together and you have a flavor-packed chicken, spinach and feta pot pie!

I call this recipe “Mediterranean with attitude” – the sort of meal your yiayia would most definitely not approve! But put that aside because I am here to tell you it is beyond delicious.

Golden, flaky puff pastry tops a creamy, vegetable-filled pie with herbs, shown in a baking dish. A silver spoon rests inside, revealing the savory filling under the browned pastry crust.

Here’s What You’ll Need

I used my new Caraway pan for this recipe and I have to tell you am totally in love with their range of cookware. Let’s take a look at the ingredients breakdown for this recipe:

Chicken: Bonelesss skinless chicken thighs are seasoned and cooked in white wine then shredded and folden into the spinach filling.
The filling: I am using the classic ingredients for Greek spinach pie here; green onions, leeks, spinach, loads of herbs, cream, parmesan and feta cheese.
Topping: All-butter puff pastry is used to top the pie – cut into small shapes for a whimsical and beautiful topping and brush with egg wash for that inviting golden color.

Various ingredients for a chicken and spinach pot pie recipe are arranged on a light surface, including raw chicken, chopped greens, cabbage, spinach, herbs, spices, cottage cheese, butter, oil, and a bowl of liquid, possibly broth or wine.

How to Make My Chicken Spanakopita Pot Pie

Cook the Chicken

Heat butter and oil in your pan until sizzling. Add the chicken thighs and sprinkle with the seasoning. Cook over medium-high heat for 2 minutes per side or until they start to color.
Pour the wine and simmer rapidly for a minute then cover the pan and simmer over low heat for 7 minutes.
Transfer chicken onto a plate and reserve the cooking liquid from the pan. Slice or shred the chicken into smallish pieces.

A hand uses tongs to turn seasoned chicken thighs cooking in a pan with yellow sauce. The pan is on a gray surface, and Nusde is written in the corner.

Prepare the Spanakopita Filling

Meanwhile, roughly chop the spinach, place in a large bowl and sprinkle with sea salt. Leave for 5-10 minutes, then place in a cheesecloth and wring out most of the excess water the spinach releases.
Heat butter and oil in same pan you cooked the chicken and sauté the leeks and green onions for 5 minutes, or until softened.

Add the spinach and cook for a minute or so. Stir in the crumbled feta cheese, chopped chicken and its reserved cooking liquid. Bring to a low simmer.

A person adds chopped cooked chicken from a white bowl into a pan filled with chopped spinach, scrambled eggs, and feta cheese. The pan is on a stove, and the scene is from Nusde.

Stir in the cream, chopped herbs, grated parmesan (or kefalotyri for a more authentic flavor) and lemon juice. Have a taste and adjust the seasoning if needed. Let the filling cool down before adding the pastry topping.

A hand stirs a mixture of chopped greens, shredded cheese, and chicken in a large skillet with a wooden spoon. The scene is viewed from above, and the pan sits on a gray countertop. Nusde is written in the corner.

Assemble the Pot Pie

Preheat the oven to 400°F (200°C). Unroll the puff pastry and use pastry cutters to cut into shapes or simply cut into squares using a knife. Place the pastry shapes on over the filling, overlapping slightly so they cover the whole pie (some gaps are fine).

Close-up of hands placing pieces of puff pastry over a creamy spinach and chicken mixture in a round pan. The pan is labeled “Nusde.” The person has decorated nails and wears rings.

Beat the egg and cream together and brush all over the pastry. If you have time, chill the assembled pot pie for 20 minutes prior to baking.

Bake for 25-30 minutes or until the pastry is golden and filling has started to bubble through. Cool for 10 minutes before serving.

A close-up of a spoon lifting a serving of creamy spinach pie topped with a golden, flaky puff pastry shaped like a heart from a teal baking dish.

Recipe Notes and Tips

Make a vegetarian spanakopita pot pie by simply leaving the chicken out of this recipe.
You can use shredded rotisserrie chicken or leftover roast chicken in the filling to speed things up.
Cooling the filling before adding the pastry is an important step – if you place the puff pastry over hot filling, the butter within will start to melt before the pie bakes. To avoid soggy pastry, cool the filling and the assembled pie before baking.
Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the pastry crisp.