Best Mediterranean Pot Pie Recipes

Mediterranean Chicken Pot Pie image

Provided by Marsha Gardner

Time 25m

Number Of Ingredients 9

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

Steps:

1. 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.
2. 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.
3. 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.

Mediterranean Aubergine (Eggplant) Pot Pie image

Provided by archimageiros

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 eggplant, sliced thin
1 red bell pepper, sliced in strips
1 onion, chopped
1 (10 ounce) can black olives
4 garlic cloves, chopped
2 tablespoons olive oil
1/2 cup hummus
4 tablespoons beer or 2 tablespoons water
1/4 cup parmesan cheese (optional)

Steps:

Toss eggplant slices with olive oil. Arrange in a pie crust style shape in round cake or casserole pan (heck, it could even be square) about eight inches across. Reserve a few of the thinnest slices.
Toss olives, garlic, onion, half the hummus, and half the alcoholic beverage/water.
Layer bell pepper strips and reserved eggplant slices over top.
Sprinkle with Parmesan cheese (if you want it), and reserved hummus (diluted to pourable consistency with anything).
Lay a sheet of loose aluminum foil across top and bake at 375 degrees for 40-50 minutes.
For Vegan omit the cheese.

Nutrition Facts : Calories 256.7, Fat 17.7, SaturatedFat 2.5, Sodium 741.6, Carbohydrate 21.4, Fiber 9.1, Sugar 5.3, Protein 5

Mediterranean Pot Pie image

Provided by Angelina Bourasaw

Number Of Ingredients 12

2 Tbsp olive oil, extra virgin
2 onions, thinly sliced
3 cloves minced fresh garlic
3 Tbsp all purpose flour
1 tsp dried oregano
1 1/4 c chicken broth
14 oz canned tomatoes, undrained and chopped
2 1/2 c chicken breast, cooked and chopped
14 oz artichoke hearts, canned, rinsed and sliced
1/2 c black olives
1/4 c bottled pepperoncinis, drained, seeded and chopped
pepper to taste

Steps:

1. Preheat oven to 400.
2. In a large skillet or dutch oven, heat oil over medium heat.
3. Add onions and garlic and cook, stirring, until the onions are soft and lightly browned, about 5 minutes.
4. Add flour and oregano and stir to coat the onions.
5. Add broth and tomatoes and bring to a simmer, stirring constantly.
6. Stir in chicken, artichokes, olives and pepperoncinis.
7. Taste and season with pepper.
8. Transfer the mixture to a deep 10 inch pie pan or other 2 quart baking dish and set aside.