Mary Berg's Spanikopita-ish Chicken Pot Pieclose_buttonFacebook iconInstagram iconTwitter iconYouTube icon

Heat your oven to 425ºF.Remove the chicken from the bones, discard the skin, and shred into large bite sized pieces. Set aside.Place a large oven-safe sauté pan fitted with a lid over medium heat. Add in the chard and spinach along with a small splash of water, cover with the lid, and cook until wilted. You may need to wilt the green in batches. Once wilted, remove the greens from the pan and transfer to a sieve or colander placed over a bowl. Lightly press with the back of a spoon to remove some of the liquid and set aside.Return the pan to the heat and add in the butter and onion. Season with salt and pepper and cook for 3 to 4 minutes or until softened and lightly golden brown. Stir in the garlic and continue to cook for 30 seconds.Scatter over the flour, whisk in, and cook for about 1 to 2 minutes to toast the flour. Slowly whisk in the chicken broth followed by the milk or cream. Bring to a simmer and cook down until lightly thickened. Add in the chicken, wilted greens, and herbs as well as the lemon zest, lemon juice, and chili flakes. Turn the heat down to low and make the biscuits.For the biscuits, whisk together the flour, baking powder, garlic powder, and salt. Stir in the grated butter, crumbled feta, and dill. In a glass measuring cup, stir together 1 cup of milk with the juice from the lemon half. Add about ¾ cup of the milk mixture to the dry ingredients and stir to combine. If needed, add more of the milk mixture to form a stiff dough.Using a spring-loaded ice cream scoop or two large spoons, drop the biscuit dough over the chicken and spinach stew then transfer the whole pan to the oven. Bake until the biscuits are golden and cooked through, about 25 to 30 minutes.Allow the pot pie to cool for at least 5 minutes before serving.