Mediterranean Chicken Pot Pie
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Mediterranean Chicken Pot Pie

Mediterranean Chicken Pot Pie

with Dill and Feta

This classic has been given a Mediterranean twist with feta and dill to conjure up those Greek vibes!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time5 minutes


serving amount

280 g

Chicken Thighs

340 g

Puff Pastry

(Contains Soy, Wheat)

1 unit(s)


113 g

Baby Spinach

1 unit(s)

Russet Potato

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Garlic, cloves

1 tbsp

All-Purpose Flour

(Contains Wheat)

7 g


1 unit(s)

Chicken Broth Concentrate


Nutrition Values

Calories1030 kcal
Fat50 g
Saturated Fat24 g
Carbohydrate97 g
Sugar6 g
Dietary Fiber7 g
Protein46 g
Cholesterol155 mg
Sodium1150 mg
Trans Fat0.5 g
Potassium1350 mg
Calcium200 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Spoons
Silicone Brush
8x8" Baking Dish



Peel, then cut potato into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop dill. Peel, then cut shallot into 1/4-inch pieces. Pat chicken dry with paper towels. Cut into 1/2-inch pieces.


Heat 1 tbsp butter (dbl for 4 ppl) in a large non-stick pan over medium-high heat. Transfer melted butter to a small bowl. Add 1 tbsp oil (dbl for 4 ppl), then chicken to the pan. Season with salt and pepper. Cook, flipping occasionally, until golden-brown, 3-4 min.


Add shallots, garlic and potatoes to the the pan with chicken. Season with salt and pepper. Cook, stirring occasionally, until potatoes soften slightly, 3-4 min. Stir in spinach until wilted, 2-3 min. Add 2 tbsp butter (dbl for 4 ppl), stirring until melted. Sprinkle flour over top. Cook, stirring, until flour is combined, 1 min.


Add broth concentrate, 3/4 cup water and 1/4 milk (dbl both for 4 ppl) to the pan with chicken and veggies. Cook, stirring constantly, until sauce comes to a simmer. Remove from heat, then stir in dill and feta until combined.


Transfer the chicken mixture to an 8x8-inch baking dish (9x13-inch for 4 ppl). Unroll puff pastry and discard the wax paper. Lay puff pastry over top of the filling. Crimp edges of puff pastry to the side of the baking dish. Brush top of pastry with reserved melted butter and sprinkle over 1/4 tsp salt (dbl both for 4 ppl). Using a knife, make three small slits into top of pastry (6 slits for 4 ppl). Bake in the middle of the oven, rotating the dish halfway through, until pastry is golden brown and flaky, 20-25 min.


Allow pie to cool for 5 min. Divide pie between plates.

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