Mediterranean Chicken Pot Pie
This Mediterranean-inspired chicken pot pie brings together tender chicken, hearty vegetables, and a creamy, well-seasoned filling wrapped in a golden, flaky crust. It’s comfort food with a wholesome twist, perfect for cozy dinners that still carry bright, herbaceous flavor.
Total Time: 55–65 minutes
Servings: 6
Ingredients
For the Filling:
2–3 cups cooked chicken, cubed or shredded
2 cups mixed vegetables (peas, carrots, corn, celery, potatoes)
3 tbsp butter
1 medium onion, chopped
⅓ cup all-purpose flour
2 cups chicken broth
1 cup milk
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp poultry seasoning
½ tsp celery seed
½ tsp garlic powder
½ tsp onion powder
For the Crust:
1 pie pastry (store-bought or homemade, enough for top and bottom crusts)
Instructions
Preheat oven
Preheat oven to 400°F (200°C).
Prepare the filling
In a large skillet or saucepan, melt the butter over medium heat.
Add onion and sauté until softened, about 3–4 minutes.
Stir in the flour to make a roux, cooking for 1–2 minutes to remove raw flour taste.
Slowly whisk in the chicken broth and milk until smooth and thickened, about 5–6 minutes.
Add salt, pepper, poultry seasoning, celery seed, garlic powder, and onion powder.
Stir in the cooked chicken and mixed vegetables. Remove from heat.
Assemble the pie
Roll out the bottom crust and fit it into a 9-inch pie dish.
Pour the chicken-vegetable filling into the crust.
Place the top crust over the filling, sealing edges and cutting slits in the top to vent steam.
Bake
Bake for 30–35 minutes, until crust is golden brown and filling is bubbling.
If edges brown too quickly, cover them loosely with foil.
Cool & serve
Let rest for 10 minutes before slicing. Serve warm.
Tips
Use leftover chicken: Rotisserie chicken or leftover roast chicken makes this recipe even quicker.
Prevent soggy crust: Pre-bake (blind bake) the bottom crust for 8–10 minutes before adding filling if you prefer a firmer base.
Thick filling: Make sure your sauce is thick enough before adding to the crust. If it’s too thin, the pie will be runny.
Golden crust: Brush the top crust with a beaten egg for a shiny, golden finish.
Cool before cutting: Let the pie rest at least 10 minutes so the filling sets and slices cleanly.
Variations
Crust options: Instead of traditional pastry, try puff pastry for a flaky top or phyllo dough for a lighter Mediterranean-style crust.
Herbs & spices: Add oregano, thyme, or rosemary for more Mediterranean flavor. A pinch of paprika or nutmeg in the filling also works well.
Veggie swaps: Use zucchini, red peppers, or spinach for a Mediterranean twist beyond the classic peas and carrots.
Cheesy upgrade: Stir in some feta or grated Parmesan into the filling before baking for extra richness.
Mini pot pies: Make individual servings by baking in ramekins and topping with smaller pastry rounds.
No-crust option: Top the filling with mashed potatoes for a Mediterranean-inspired chicken shepherd’s pie.
Q&A
Q: Can I make this ahead of time?
A: Yes. You can assemble the pie a few hours in advance and refrigerate until ready to bake. If baking straight from the fridge, add 5–10 extra minutes of baking time.
Q: Can I freeze chicken pot pie?
A: Absolutely. Assemble but don’t bake, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 50–60 minutes, covering with foil if needed.
Q: What’s the best crust to use?
A: Traditional pie pastry works great, but puff pastry or even phyllo dough adds a Mediterranean touch.
Q: Can I make this dairy-free?
A: Yes—use olive oil instead of butter and substitute the milk with unsweetened almond milk or oat milk.
Q: How do I make it lighter?
A: Use chicken breast instead of thighs, a single top crust only, and more vegetables to cut down calories.
Nutrition
(per serving, based on 6 servings)
Calories: ~420
Protein: 25g
Fat: 22g
Carbohydrates: 33g
Fiber: 4g
Sugar: 5g
Sodium: ~660mg
(Values are approximate and vary depending on crust choice and filling adjustments.)
Conclusion
This Mediterranean Chicken Pot Pie is a hearty, comforting meal that blends classic comfort food with bright Mediterranean flavors. The creamy filling, loaded with chicken and vegetables, is perfectly balanced by a golden, flaky crust. It’s versatile enough for weeknight dinners, yet elegant enough for entertaining. With its flexible crust options and easy customizations, it’s a dish you’ll want to revisit often.