Greek Lemony Chicken Pot Pie

I love to make chicken pot pies and my son certainly loved to eat them while he was growing up (and still does!). But last weekend, I decided to use phyllo dough instead of the usual pie crust and incorporate some Greek flavors into the filling. You decide how much lemon flavor you want here. To me it was just right. To some of my dining companions, it was a little tart. lol

2 cooked and shredded chicken breasts

4 green onions, thinly sliced (white and a LOT of the green)

1 cup crumbled feta cheese

2 cups Greek yogurt

1 egg

1 T. olive oil

2 cups (packed) kale, thinly sliced

1 T. chopped garlic

Zest of one lemon

Juice of half of a lemon

2 T. fresh oregano, chopped

Salt and lemon pepper

20 – 25 sheets phyllo dough

4 – 5 T. melted butter

Drizzle of olive oil

Preheat oven to 400 degrees.

In a large mixing bowl, combine chicken, green onions, feta, yogurt and one egg.

In a medium skillet over medium heat, add olive oil and kale. Stirring occasionally, let kale wilt down and cook for about 5 – 7 minutes. Add chopped garlic and cook for another minute. Remove from heat and let cool for a few minutes.

Add the kale to the chicken mixture and stir in lemon zest, juice, oregano and salt and lemon pepper.

If you really like lemon flavor, and depending on how much is in the lemon, here’s where it rests on you to decide how much juice, zest or lemon pepper. If you don’t like it very tart, restrain yourself or leave our the lemon juice and let the lemon zest do its magic. If you love the tanginess of lemon, add to your heart’s content.

Grease a deep dish pie plate and add the filling. 

Now to the phyllo dough. You can either cut it to fit the pie plate or do like I did, and tear it into odd shaped pieces. I thought it was more rustic this way and plus it was fun.

Using a pastry brush, butter the dough with the melted butter after each layer. Continue adding layers of dough and brushing with the butter until you’ve used all the dough. Now drizzle the top with a little olive oil and sprinkle some dry oregano on top. Pop into the oven and let bake 20 – 25 minutes. Let rest for a few minutes before digging in and enjoying!