30-minute Greek leftover chicken pie (no cream)

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Breakfast, Brunch, Lunch

Cuisine: Greek, Mediterranean

Servings: servings

Calories: 421kcal

Author: Makos

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

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.

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.

Calories: 421kcal