Best Mediterranean Chicken Pie Recipes

MEDITERRANEAN CHICKEN PIE

Mediterranean Chicken Pie image

This is my lighter version of a chicken pot pie, with Greek/Morrocan flavors and a figure friendly ingredient list. The flavors are simple but different, the meal is surprisingly filling. I highly recommend the Moroccan seasoning, which I purchased at Spice House online.

Provided by Korkin

Categories Savory Pies

Time 35m

Yield 2 individual pies, 2 serving(s)

Number Of Ingredients 9

Ingredients

1 boneless skinless chicken breast, diced
1 tablespoon extra virgin olive oil
1 (14 1/2 ounce) can water-packed artichoke hearts, drained
1 tablespoon moroccan seasoning or 1 tablespoon all purpose Greek seasoning
4 dates, pitted and finely chopped
2 ounces reduced-fat feta cheese, crumbled
2 ounces part-skim mozzarella cheese, shredded
6 sheets phyllo dough
1 egg, beaten, for eggwash

Steps:

Preheat oven to 425 degrees. In a hot skillet, add oil and chicken and sautee for several minutes, until chicken is mostly white. Add artichokes and seasoning, mashing with a wodden spoon to combine. Add dates and mash the mixture together for even distribution. Remove from heat. Combine prepped cheeses into the filling.
Lay out phyllo dough 3 layers thick and put half the filling in the center. Bring ends together and press all sides in until sealed into a pouch. Flip over and placed on a lightly greased cooking sheet. Repeat the filling step with the other 3 sheets of dough, then brush the pies with eggwash until coated. Bake for 20 minutes, until pies are golden brown.
For appetizers, follow all the same steps except divide the filling into 6 portions and cut the dough into thirds. Then fill smaller pies with the same method.

Nutrition Facts : Calories 553.4, Fat 18.3, SaturatedFat 5.7, Cholesterol 158.1, Sodium 719.9, Carbohydrate 66.4, Fiber 13.5, Sugar 13.2, Protein 35.2

MEDITERRANEAN CHICKEN POT PIE

Mediterranean Chicken Pot Pie image

This Chicken Pie comes from Croatia via a friend who plants churches there. We tried it on Sunday and really enjoyed it. Put together differently than your your traditional Chicken Pot Pie.

Provided by Marsha Gardner

Categories Savory Pies

Time 25m

Number Of Ingredients 9

Ingredients

olive oil, extra virgin
3 1/4 lb chicken breasts and thighs
1/4 c dry white wine
6 large eggs
2 c all purpose flour
kosher salt and freshly ground black pepper to taste
2 1/2 c milk
2 sprig(s) thyme, leaves
thyme sprigs for garnish

Steps:

1. First heat the oven 400-degrees. Cut the meat into small pieces. Brown in olive oil, then lower the heat, add wine and cook for about 10 minutes, until no longer raw. In the meantime, beat the eggs with flour, salt and milk. The mixture should resemble pancake dough. Remove thyme leaves from the branches, add to the mixture and stir.
2. Cover the bottom of an ovenproof dish with olive oil, place in the oven. When the olive oil is hot, remove from the oven. Put a third of the egg mixture at the bottom of the dish. It will cook for you instantly. Next put half of the meat, then the egg mixture, meat and egg mixture on top.
3. Using a fork, push some of the meat pieces down, to flatten the top. Decorate with thyme springs. Return the casserole back to the oven. Bake for 20-25 minutes, until an inserted skewer comes out clean.