Mediterranean Chicken Pot Pie

Marsha Gardner


This Chicken Pie comes from Croatia via a friend who plants churches there. We tried it on Sunday and really enjoyed it. Put together differently than your your traditional Chicken Pot Pie.

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25 Min


olive oil, extra virgin
3 1/4 lb
chicken breasts and thighs
1/4 c
dry white wine
6 large
2 c
all purpose flour
kosher salt and freshly ground black pepper to taste
2 1/2 c
2 sprig(s)
thyme, leaves
thyme sprigs for garnish

Directions Step-By-Step

First heat the oven 400-degrees.

Cut the meat into small pieces. Brown in olive oil, then lower the heat, add wine and cook for about 10 minutes, until no longer raw. In the meantime, beat the
eggs with flour, salt and milk.

The mixture should resemble pancake dough. Remove thyme leaves from the branches, add to the mixture and stir.
Cover the bottom of an ovenproof dish with olive oil, place in the oven. When the olive oil is hot, remove from the oven. Put a third of the egg mixture at the bottom of the dish. It will cook for you instantly. Next put half of the meat, then the egg mixture, meat and egg mixture on top.
Using a fork, push some of the meat pieces down, to flatten the top.

Decorate with thyme springs. Return the casserole back to the oven. Bake for 20-25 minutes, until an inserted skewer comes out clean.

About this Recipe

Course/Dish: Chicken, Savory Pies