The Best Greek Chicken Pie

Why You’ll Love This Recipe

• Rich Flavor: Poaching the chicken with onions creates a rich, gelatinous stock that adds depth to the filling.

• Flaky & Crispy: The filo pastry layers provide a crispy, flaky texture that contrasts beautifully with the tender chicken filling.

• Simple Ingredients: With just a few basic ingredients, this pie is straightforward to make yet feels luxurious.

Ingredients

For the Pie:

• 1 kg onions

• 30g butter

• 2 tbsp olive oil

• 1 whole chicken

• 3 eggs

• Black pepper

• 6 sheets filo pastry

Directions

Step 1: Poach the Chicken

1. Put the onions, butter, and olive oil in a large pan or stockpot with a lid. Add the whole chicken and pour in enough water to nearly submerge the chicken.

2. Bring the water to a boil, then reduce to a simmer and poach the chicken for 1.5 hours.

3. Remove the chicken from the pan, strain the cooking liquid into another pot, and boil the liquid down to create a gelatinous stock.

4. Allow the chicken to cool, then remove the meat from the bones and skin.

Step 2: Prepare the Filling

1. In a large bowl, combine the shredded chicken and reserved onions. Add the eggs, chicken stock, and season with salt and pepper.

Step 3: Assemble the Pie

1. Preheat your oven to 230°C (450°F).

2. Grease a round pie dish with olive oil and line the dish with 3 sheets of filo pastry, brushing each sheet with olive oil. Place them in alternating directions to form a base.

3. Add the chicken mixture and fold in the overhanging edges of the filo.

4. Top with another 3 layers of filo, again alternating the direction of each sheet.

5. Fold in the edges and brush the entire top with olive oil.

Step 4: Bake the Pie

1. Bake the pie for 15 minutes, then reduce the oven temperature to 200°C (400°F) and bake for another 45 minutes, or until golden brown.

2. Allow the pie to rest for 10–20 minutes before slicing and serving.

Servings and Timing

This recipe serves 4 and takes about 3 hours total (including resting time).

Variations

• Add Herbs: Fresh rosemary, thyme, or oregano can be added to the poaching liquid for extra flavor.

• Vegetarian Version: You can substitute the chicken with a mix of vegetables like spinach, mushrooms, and feta cheese for a vegetarian version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat the pie in the oven at 350°F until heated through, about 15 minutes.

Conclusion

This Greek Chicken Pie is a rich, flavorful dish with a beautifully flaky filo pastry crust and tender, seasoned chicken. Whether served for dinner or at a special gathering, this pie is sure to impress. Enjoy the crispy layers and delicious filling that make this recipe a true standout.

The Best Greek Chicken Pie

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This Greek Chicken Pie by Rick Stein features tender poached chicken, caramelized onions, and a crispy filo pastry shell. Full of Greek flavors and textures, this dish is perfect for a hearty family dinner or special occasion. Rich, flavorful, and easy to make with simple ingredients!

• Author: Amy
• Prep Time: 1 hour
• Cook Time: 2 hours
• Total Time: 3 hours (including resting time)
• Yield: 4 servings
• Category: Main Course, Comfort Food
• Method: Baking
• Cuisine: Greek

Ingredients

For the Pie:

1 kg onions

30g butter

2 tbsp olive oil

1 whole chicken

3 eggs

Black pepper, to taste

6 sheets filo pastry

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Instructions

Step 1: Poach the Chicken

1. Place onions, butter, and olive oil in a large pan or stockpot. Add the whole chicken and pour in enough water to nearly submerge it.

2. Bring to a boil, then reduce to a simmer and poach the chicken for 1.5 hours.

3. Remove the chicken and strain the cooking liquid into another pot. Boil the liquid down to create a gelatinous stock.

4. Allow the chicken to cool, then remove the meat from the bones and skin.

Step 2: Prepare the Filling

1. In a large bowl, combine the shredded chicken and reserved onions.

2. Add the eggs and chicken stock, and season with salt and black pepper.

Step 3: Assemble the Pie

1. Preheat your oven to 230°C (450°F).

2. Grease a round pie dish with olive oil. Line the dish with 3 sheets of filo pastry, brushing each sheet with olive oil. Place the sheets in alternating directions.

3. Add the chicken mixture and fold in the overhanging filo edges.

4. Top with another 3 sheets of filo, again alternating the direction.

5. Fold in the edges and brush the top with olive oil.

Step 4: Bake the Pie

1. Bake for 15 minutes, then reduce the oven temperature to 200°C (400°F) and bake for another 45 minutes, or until golden brown.

2. Allow the pie to rest for 10–20 minutes before slicing and serving.

Notes

Add Herbs: Enhance flavor by adding rosemary, thyme, or oregano to the poaching liquid.

Vegetarian Version: Substitute chicken with a mix of spinach, mushrooms, and feta cheese for a delicious vegetarian alternative.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat the pie in the oven at 350°F for 15 minutes, or until heated through.