Skillet Spanakopita Chicken Pot Pie

Name: Skillet Spanakopita Chicken Pot Pie
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Ingredients: 6 tbsp Unsalted Butter, divided; 1 cup Yellow Onion, finely chopped; 5 Garlic, finely chopped; 2 tbsp All Purpose Flour; 1.5 cup Chicken Broth; 1 cup heavy whipping cream; 1 package frozen spinach, thawed and squeezed dry; 1 package Feta Cheese, crumbled; 1 tbsp fresh dill, chopped, plus more for garnish; 1 tbsp fresh mint, chopped; 1.5 cup Rotisserie Chicken, shredded; 0.5 cup frozen peas; 1 tsp Kosher Salt, plus more to taste; 0.75 tsp Garlic Powder; 0.5 tsp Ground Black Pepper, plus more for garnish; 0.5 tsp Lemon Zest, grated; 6 frozen phyllo dough sheets, thawed and covered with a damp towel

This skillet spanakopita chicken pot pie brings together the creamy comfort of chicken pot pie and the bright, herbaceous flavors of Greek spanakopita. Rotisserie chicken, spinach, feta, peas, dill, and mint make for a rich, savory filling topped with buttery, golden phyllo pastry. Ready in about an hour, it’s a cozy one-skillet dinner with an irresistibly crispy crust.

Brooke1999

Cook1 hr

Total1 hr

Servings1

Difficultymedium

Ingredients

6 tbspUnsalted Butter, divided
1 cupYellow Onion, finely chopped
5Garlic, finely chopped
2 tbspAll Purpose Flour
1.5 cupChicken Broth
1 cupheavy whipping cream
1 packagefrozen spinach, thawed and squeezed dry
1 packageFeta Cheese, crumbled
1 tbspfresh dill, chopped, plus more for garnish
1 tbspfresh mint, chopped
1.5 cupRotisserie Chicken, shredded
0.5 cupfrozen peas
1 tspKosher Salt, plus more to taste
0.75 tspGarlic Powder
0.5 tspGround Black Pepper, plus more for garnish
0.5 tspLemon Zest, grated
6frozen phyllo dough sheets, thawed and covered with a damp towel

Instructions

1
Preheat the oven to 400 degrees F (200 degrees C).
2
Heat 2 tablespoons butter in a 10-inch, enamel-coated, cast-iron skillet over medium heat. Add onion and garlic; cook, stirring often, until softened, 4 to 5 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Gradually stir in chicken broth and cream; bring to a simmer over medium and heat, stirring occasionally. Simmer, stirring often, until mixture is slightly thickened and lightly coats the back of a spoon, 1 to 2 minutes. Remove from heat.
3
Stir in spinach, feta, dill, and mint. Stir in chicken, peas, salt, garlic powder, pepper, and lemon zest. Season with salt to taste, if needed.
4
Microwave remaining 4 tablespoons butter in a small, microwave-safe bowl on High in 15- to 30-second intervals, until melted, 30 seconds to 1 minute. Lay 1 sheet of phyllo on a clean work surface; brush lightly with melted butter. Scrunch up phyllo sheet, and place on top of spinach mixture in skillet. Repeat process with remaining phyllo sheets until skillet is completely covered. Gently brush top of phyllo with any remaining butter.
5
Bake in the preheated oven until phyllo sheets are golden and filling is bubbly, about 15 minutes. Remove from oven; garnish with dill and black pepper, and serve hot.