Greek Chicken Pot Pies

Our lemony version of a classic comfort food is prepared in a surprisingly short amount of time.


  • 1/2 pkg (17.3 oz/397 g) frozen puff pastry sheets (1 sheet), thawed
  • 1 small onion
  • 1   lemon
  • 1 medium zucchini
  • 1 medium red bell pepper
  • 2 tsp (10 mL) olive oil
  • 1 1/2 lb (700 g) boneless, skinless chicken thighs
  • 1 can (10.7 oz/284 mL) condensed cream of chicken soup
  • 1 1/2 cups (375 mL) chicken broth
  • 1/4 tsp (2 mL) coarsely ground black pepper
  • 2 tbsp (30 mL) Greek Rub


  1. Preheat oven to 425°F (220°C). Unfold pastry sheet onto Large Grooved Cutting Board. Using narrow end of clear Food Chopper collar, cut out six pastry circles. Place circles on Large Round Stone with Handles; bake 14-16 minutes or until pastry is golden brown.

  2. Meanwhile, finely chop onion with Food Chopper. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL) zest. Juice lemon using Juicer to measure 3 tbsp (45 mL) juice. Using Ultimate Mandoline fitted with v-shaped blade, slice zucchini; cut slices into quarters with Santoku Knife. Dice bell pepper into 1/2-in. (1-cm) pieces.

  3. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Dice chicken using Chef's Knife. Combine chicken and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat using Chef's Tongs. Add onion and chicken to Skillet and cook 4-5 minutes or until chicken is no longer pink in center. Stir in zest, juice, soup, broth and black pepper; cook, stirring occasionally, 3-4 minutes or until mixture comes to a simmer. Add zucchini and bell pepper to Skillet; cook 2-3 minutes or until vegetables are crisp-tender.

  4. Remove baking stone from oven to Stackable Cooling Rack. Divide filling among serving bowls; top with puff pastry circles.


  • 6  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 300, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 100 mg, Carbohydrate 15 g, Protein 26 g, Sodium 860 mg, Fiber 2 g

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