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

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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

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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

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Optional Toppings

• Sesame seeds
• Fresh parsley
• Extra feta
• Chili flakes

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Equipment

• Muffin tin or ramekins
• Rolling pin
• Cookie cutter or glass

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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.

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2. Season the Mixture

Add:

• oregano
• thyme
• paprika
• salt
• pepper

Stir well.

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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

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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.

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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.

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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)

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7. Bake

Bake:

• 18–25 minutes

until:

• golden brown
• crisp

Cool 5 minutes before removing.

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8. Serve

Garnish with:

• parsley
• feta
• chili flakes

Serve warm.

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Serving Ideas

These pair well with:

• Greek salad
• roasted vegetables
• tomato soup
• tzatziki sauce

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Variations

Greek Style

Add:

• artichokes
• dill
• extra feta

Spicy Mediterranean

Add:

• harissa
• chili flakes
• spicy sausage

Vegetarian Version

Replace chicken with:

• chickpeas
• mushrooms
• lentils

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Storage

Refrigerator

• up to 4 days

Freezer

Freeze baked pies up to 2 months.

Reheat in oven or air fryer for best texture.

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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.

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Approximate Nutrition (Per Mini Pie)

• Calories: 220–320
• Protein: 10–14 g
• Carbs: 15–22 g
• Fat: 12–18 g