Print

The Best Greek Chicken Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

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

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.

Find it online: https://chocolatecoveredamy.com/the-best-greek-chicken-pie/