30-minute Greek leftover chicken pie (no cream)

A simple and easy Greek leftover chicken pie recipe with feta cheese and olive oil. It takes only 30 minutes to make and it has no cream!

This pie is very similar to a traditional one made by Greek women during the past years.

It was made as a simple, quick, easy and nutritious lunch for the men when they were working in the fields. You see, women during the old times, had to invent such kind of recipes.

Since they were responsible for all the things regarding good housekeeping and because amenities were sparse, easy and quick (but tasty) were the key words in everyday cooking.

That’s why a lot of traditional recipes use easy to find ingredients and take very little time from start to finish.

Nowadays, though many things have changed, a lot of women are in a similar position. They not only have to sustain a decent household, but they also have to work and run all sort of chores everyday! Is free time a forgotten concept?

So, let’s say you’re finally on your way home, already exhausted after a full day at the office/work, knowing that you have some hungry mouths to feed… BUT, you don’t have anything prepared.

Notes:
- This recipe works really well with any kind of leftover poultry. And if you don’t have any leftovers and still want to make it, just buy a rotisserie chicken, or sauté (or boil) a breast and cut it into pieces.
- I most often use feta cheese and sliced olives with this recipe, but sometimes I replace olives with chopped sundried tomatoes. If I had to choose though, I would choose the olives version.
- This recipe is meant to be thin (the batter should be about half an inch thick before baking), so as to bake quickly!
- If you don’t use any chicken and tomato/olives, you’ll have the Greek traditional pie from the old times! Plain and simple, just with feta cheese!

Fun fact: As you can see from the photos, this is not your common chicken pie. If I had to describe it I would say it’s probably more of a savory, really thin cake. Then why call it pie?  Well, the word pie is believed to have originated from ancient Greece (according to Wikipedia!) and in Greek, pie and pita are the same word! Pita/pie in Greek means something level and flat, and usually round – OK, I just realized I made mine in a rectangular pan and audaciously named it pie.

Want to make this recipe for Brunch? Pair it with this Sausage eggs and tomato shakshuka, and these apple crumble muffins with white chocolate.

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📖 Recipe

30-minute Greek leftover chicken pie (no cream)

Makos

A simple and easy Greek leftover chicken pie recipe with feta cheese and olive oil. It takes only 30 minutes to make and it has no cream!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Breakfast, Brunch, Lunch

Cuisine Greek, Mediterranean

Servings 8 servings

Calories 421 kcal

Ingredients

 

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• ▢ 2 cups all purpose flour
• ▢ 2 teaspoons baking powder
• ▢ A pinch of salt and pepper
• ▢ 1 teaspoon dried oregano
• ▢ 2 cups milk
• ▢ 2 eggs
• ▢ ½ cup olive oil (or melted butter)
• ▢ 1 ½ cups crumbled feta cheese (about 200 grams)
• ▢ 2 cups cooked chicken or leftover chicken (cut in small cubes, bones and skin removed)
• ▢ ¼ cup sliced olives or sundried tomatoes
• ▢ 1 tablespoon sesame seeds for sprinkling

Instructions

 

• Preheat oven to 350°F (175°C)
• Line a pan with baking paper. For a rectangular pan the dimensions should be approximately 14x11 inches (35x28 cm). For a round pan it should be 14 inches (35 cm) in diameter.
• In a big bowl, mix together the flour, baking powder, salt, pepper, oregano, and sugar.
• Add the milk, eggs and olive oil and stir until just combined.
• Add the chicken, the feta cheese and the olives (or sundried tomatoes) and mix a little more.
• Transfer mixture into the pan and spread it evenly with a spoon. Sprinkle with sesame.
• Bake for 20 minutes or until slightly brown and a toothpick inserted in the center comes out clean.
• Eat warm or at room temperature.

Notes

As a snack or breakfast this recipe will yield about 8 servings.

If you want to make it for dinner it is about 4 large servings.

Keep refrigerated in an airtight container for up to 3 days.

Nutrition

Calories: 421kcal

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