These mini pot pies combine classic comfort food with Mediterranean flavors like olives, feta, herbs, spinach, and garlic. Perfect for appetizers, lunchboxes, or light dinners.
Makes
- 8–10 mini pot pies
Ingredients
For the Filling
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 medium carrot, diced small
- 1 celery stalk, diced
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- ½ teaspoon paprika
- Salt and black pepper to taste
Protein & Vegetables
- 2 cups cooked shredded chicken
- 1 cup baby spinach, chopped
- ½ cup frozen peas
- ⅓ cup chopped sun-dried tomatoes
- ⅓ cup sliced black or Kalamata olives
Creamy Sauce
- 2 tablespoons flour
- 1½ cups chicken broth
- ½ cup milk or cream
- ½ cup crumbled feta cheese
For the Crust
Choose one:
Option 1 — Puff Pastry
- 1 sheet puff pastry, thawed
Option 2 — Pie Dough
- Homemade or store-bought pie crust
Option 3 — Phyllo Cups
- Ready-made mini phyllo shells for extra crispiness
Optional Toppings
- Sesame seeds
- Fresh parsley
- Extra feta
- Chili flakes
Equipment
- Muffin tin or ramekins
- Rolling pin
- Cookie cutter or glass
Step-by-Step Instructions
1. Prepare the Filling
Heat olive oil in a skillet over medium heat.
Cook:
- onion
- carrot
- celery
for about 5 minutes until softened.
Add garlic and cook 30 seconds.
2. Season the Mixture
Add:
- oregano
- thyme
- paprika
- salt
- pepper
Stir well.
3. Make the Creamy Sauce
Sprinkle flour over vegetables.
Cook 1 minute while stirring.
Slowly pour in chicken broth while whisking.
Add milk or cream.
Cook:
- 3–5 minutes
- until thickened
4. Add Mediterranean Ingredients
Stir in:
- chicken
- spinach
- peas
- olives
- sun-dried tomatoes
Cook 2 minutes.
Turn off heat and fold in feta cheese.
Let filling cool slightly.
5. Prepare the Crust
Preheat oven:
- 200°C (400°F)
Grease muffin tin lightly.
Roll out puff pastry or pie dough.
Cut circles slightly larger than muffin cups.
Press dough into muffin cups.
6. Fill the Pies
Spoon filling into each cup.
Optional:
- top with another small pastry circle
- or leave open-faced
Seal edges gently if using tops.
Brush tops with:
- milk
- egg wash (if not strictly dairy-free/egg-free)
7. Bake
Bake:
- 18–25 minutes
until:
- golden brown
- crisp
Cool 5 minutes before removing.
8. Serve
Garnish with:
- parsley
- feta
- chili flakes
Serve warm.
Serving Ideas
These pair well with:
- Greek salad
- roasted vegetables
- tomato soup
- tzatziki sauce
Variations
Greek Style
Add:
- artichokes
- dill
- extra feta
Spicy Mediterranean
Add:
- harissa
- chili flakes
- spicy sausage
Vegetarian Version
Replace chicken with:
- chickpeas
- mushrooms
- lentils
Storage
Refrigerator
- up to 4 days
Freezer
Freeze baked pies up to 2 months.
Reheat in oven or air fryer for best texture.
Tips for Best Results
- Cool filling slightly before adding to pastry.
- Don’t overfill muffin cups.
- Puff pastry gives the flakiest texture.
- Feta is salty, so season carefully.
Approximate Nutrition (Per Mini Pie)
- Calories: 220–320
- Protein: 10–14 g
- Carbs: 15–22 g
- Fat: 12–18 g
