Tuesday, March 28, 2023

Greek to Me


Greek Chicken Pot Pie | recipe developed by www.BakingInATornado.com | #recipe #dinner


 It started with chicken.
Well, it has to start somewhere, right?
Actually, it started with chicken soup. Homemade Crockpot Chicken Soup, to be exact.

I'd made a really big batch of the soup, Jewish comfort food for not just the sick, but the freezing. Because we would not be having soup before dinner, but soup for dinner, I not only made matzo balls (never any leftovers of those) but I'd made the broth using 4 large chicken breasts. So really, you could say it was shredded chicken and matzo balls, in a soup kiddie pool. Just how we like it.  

It was well worth the effort, we'd had the soup a few times for dinner during the freezing cold winter. After the last meal, there was 1 cup of chicken broth left over, and 2 cups of shredded chicken.

Hmmm, what to do with that . . .

First thing that came to mind is pot pies.

But here's the thing, I don't like pot pies. I think it's the whole wet thing. I'm fully on board with the concept of yummy things in between two crusts, believe me, I am. But soup just isn't one of them. I mean, if I wanted wet meat and vegetables, I'd make soup. 
Which I did. 
Hence my sitting here trying to figure out what to do with 2 cups of shredded chicken and one cup of broth.
And the problem was (yes, there's another one), besides pot pie, I had no other recipe inspiration. Nothing. Nada. Why? I had an earworm. A pot pie earworm. It would not leave my head. You know how earworms work, there we have two options: submit, or suffer.
So {{sigh}}, I resigned myself to making a pot pie. 
First, it needed to be something unique. A lot of the fun of recipe development, for me anyway, is thinking outside the box, coming up with either something new, or a new twist on a classic dish. 

Greek to Me | graphic designed by, featured on, and property of www.BakingInATornado.com | #MyGraphics #blogging

Second, was going to utilize my leftover shredded chicken and soup, and it was not going to be soup between crusts. Final answer.

Here starts the fun part, the conceptualization. I thought about an Italian spin, but it felt too much like a deep dish pizza. I was really excited for a while about an Asian direction, maybe a chicken chow mein or lo mein type thing, but I wasn't too sure I wanted to eat noodle pie. Spanish? Creole?

Often pieces of an idea need to ping pong around in my brain (marinate, if you will), so as a sort of semi-diversion (and since I was going in a foreign direction), I decided to visit Google translate. Maybe something about pot pie in another language will push a direction forward.

Pot pie in Italian: torta de patata
Pot pie in Spanish: pastel de olla
Pot pie in Creole: pot tat
Pot pie in Chinese: guo bing
Pot pie in French: pate en croute

Well, that did nothing to help, all those words are just Greek to me. 

And the only Greek I know is Ouzo. 


Greek to me . . . Greek to me . . . Greek to me! 

{{runs off to check the pantry}} olives: 

{{checks the fridge}} feta cheese: 

{{yanks open the the freezer}} spinach  

Yes! Nikitis, nikitis, kotopoulo deipno (winner, winner, chicken dinner in Greek, according to Google translate).

Greek Chicken Pot Pie | recipe developed by www.BakingInATornado.com | #recipe #dinner

Greek Chicken Pot Pie
Greek Chicken Pot Pie | recipe developed by www.BakingInATornado.com | #recipe #dinner

Looks good. Smells good. 

Now just to taste. Hubs should be home soon. I wonder how you say guinea pig taste tester in Greek.

Baking In A Tornado signature | www.BakingInATornado.com | #MyGraphics

Greek Chicken Pot Pie         

Printable Recipe

1 box (2 crusts) refrigerated pie crusts
3 TBSP olive oil, divided
2 cloves minced garlic
1/2 cup chopped onion
1/4 cup chopped carrot
2 TBSP + 1 tsp flour, divided
1 cup chicken broth
1/2 tsp salt
1/4 tsp pepper
1 tsp oregano
1/8 tsp cayenne pepper
2 cups cooked, shredded chicken
1/4 cup seeded and sliced Kalamata olives 
1/2 cup frozen spinach, thawed and well drained
1/2 cup feta crumbles

*Preheat oven to 400 degrees. Lightly grease a deep dish pie pan.
*Unroll one of the pie crusts, spread with 1 tsp of the flour and flip upside down and fit into the pie pan (flour on the bottom). Set aside.
*Heat 2 TBSP of the olive oil in a saute pan over medium heat. Add the onion, garlic and carrot. Cook, stirring, until the onions start to soften. Whisk in the remaining 2 TBSP flour and continue whisking until it’s thick and turning golden.
*Whisk the soup into the saute pan. Add the salt, pepper, oregano, and cayenne. Keep cooking and whisking until the soup thickens. Add the chicken and cook just until the chicken is hot.
*Remove from the stove, mix in the olives, spinach, and feta. Pour evenly into the bottom crust. Unroll the remaining crust, place onto the filling. Crimp the edges of the top and bottom crusts together. Make a few small slits in the center of the crust.
*Brush the top of the dough with the remaining olive oil. Bake for 40 minutes.




  1. Holy cow! That looks great. When I saw your first photo I thought maybe you used filo for the crust, but traditional pastry is a whole lot easier to work with.

    1. Yes, and using a boxed refrigerated crust is even easier.

  2. Chicken is cooked in crockpot, I saw the link. I can’t sell my family on greens, so spinish is iffy. But I like it. Donna

    1. You can use any cooked chicken, but it's too bad your family won't eat spinach, it's so good for you.

    2. Could just not tell them.

  3. Mmmm... I love hearing about your process. (I'm fascinated by processes!) My process consists of:
    Faceless-voice-from-the-crowd-in-my-front-room, "Mom! While you're there in the kitchen, would you mind making some brownies?"
    Process done.

  4. A good pot pie needs to be thick in the middle, not soupy, as my husband says. (His mother made perfect pot pies, mine were average. If he wants pot pie, he goes and gets frozen ones, that's his punishment.) It's not easy to get it right, but you always get it right.

  5. Looks delicious and I love that I'm not the only one that stands in the kitchen unsure what she's actually making. It's normally good. Often and adventure.

  6. I think you came up with a winner (or, as you would say, winner winner chicken dinner). Feta cheese, spinach, chicken breast, yum! I loved pot pies as a child. Now, not so much.

    1. You should try this one, it's definitely not one of those pot pies of your childhood.

  7. I've made pot pies from my left over beef stew but I like it because I make my beef stew very thick so the crusts don't get all soggy before I can eat it. This sounds good too.

    1. As long as it's thick, sounds like something I'd like too.


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