Greek-Inspired Chicken Pot Pie with Roasted Red Peppers and Feta

Ingredients

• 3 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt, or to taste
• Freshly ground black pepper
• 1/4 cup olive oil
• 1 large onion, finely diced
• 2–4 garlic cloves, grated
• 1 (16-ounce/450 g) jar roasted red peppers, drained and diced
• 1 teaspoon dried oregano or thyme
• Salt and black pepper to taste
• Pinch of crushed red pepper flakes, optional
• 1 cup crumbled feta cheese
• 1 cup shredded parmesan
• 1 cup shredded gouda or mozzarella
• 4 cups whole milk
• 1/4 cup olive oil or butter
• 1/3 cup all-purpose flour
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 1 sheet puff pastry, thawed
• or
• 1/2 pound phyllo dough (#4), thawed
• 1/2 cup butter or olive oil, melted

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Place the chicken on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, until cooked through. Let cool slightly, then shred or chop into bite-sized pieces.

2. 2

   In a large pot, heat the olive oil and sauté the onion until soft and golden. Add the garlic and cook for a minute. Stir in the roasted red peppers, oregano, salt, pepper, and red pepper flakes. Cook for another 3–4 minutes, then add the chicken and toss to combine.

3. 3

   Make the creamy sauce: In a separate saucepan, whisk together the olive oil and flour over medium heat for 2 minutes. Gradually add the milk while whisking to prevent lumps. Cook until the mixture thickens enough to coat the back of a spoon. Season with salt, pepper, and nutmeg. Remove from heat. In a small bowl, whisk the eggs, then slowly temper them by adding a ladleful of the hot sauce while whisking. Pour the egg mixture back into the sauce and whisk until smooth.

4. 4

   Pour the sauce over the chicken mixture and stir in the feta, parmesan, and gouda until evenly combined. Taste and adjust seasoning.

5. 5

   Transfer the filling to a deep 9x13-inch baking dish.

6. 6

   For puff pastry topping:Lay the puff pastry sheet over the filling and trim the edges to fit. Cut small slits on top to allow steam to escape. Brush with olive oil or a beaten egg for a golden finish.For ruffled phyllo topping:Scrunch each phyllo sheet into loose ruffles and arrange them across the top. Brush each sheet generously with melted butter or olive oil.Bake at 400°F (200°C) for 25–30 minutes, until the crust is golden and crisp and the filling is bubbling around the edges. Let rest 10–15 minutes before serving.