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Greek Chicken Pot Pie
with Puff Pastry
This Greek pie is comfort food at its best. The crunchy, crispy puff pastry triangles is our favourite accompaniment for the hearty filling – flaky, light and savoury perfection in every bite. It's a twist on a classic that won't dissappoint!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breasts
340 g
Puff Pastry
(Contains Gluten, Soy)
1 tbsp
Greek Seasoning
12 g
Garlic
160 g
Sweet Bell Pepper
½ cup
Feta Cheese, crumbled
(Contains Milk)
400 g
Zucchini
¼ cup
All-Purpose Flour
(Contains Wheat)
6 tbsp
Sour Cream
(Contains Milk)
2 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to bake puff pastry). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* On a parchment-lined baking sheet, unroll puff pastry. Cut pastry into quarters to create 4 rectangles. Cut each rectangle into 4 triangles. Prick all over with a fork. Bake in the middle of the oven, until golden-brown, 12-14 min.
Meanwhile, peel, then mince or grate garlic. Core, then cut bell pepper into 1/2-inch pieces. Cut zucchini in half, lengthwise, then into 1/2-inch thick half moons. Pat chicken dry with paper towel, then cut into 1/2-inch pieces. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then half the chicken. Cook, stirring occasionally, until chicken is golden-brown and cooked through, 4-6 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Transfer chicken to a plate. Repeat with another 1 tbsp oil and remaining chicken. When remaining chicken is done cooking, transfer to the same plate and set aside.
Reduce the heat to medium. Add 2 tbsp butter, bell pepper, zucchini, garlic and Greek seasoning to the pan. Cook, stirring often, until veggies are tender-crisp and butter melts, 3-4 min. Sprinkle flour over veggies. Cook, stirring often, until all veggies are coated, 1-2 min.
Add sour cream, broth concentrates and 2 cups water to the pan with filling and stir to combine. Add chicken, including any juices from the plate. Cook, stirring together, until sauce simmers and thickens slightly, 1-2 min.
Divide Greek chicken filling between plates. Sprinkle over feta. Top with puff pastry triangles.
