Best Greek Chicken Pie Recipes

New Year's Day Greek Filo Chicken Pie (Kotopita) image

Provided by Marilena Leavitt

Number Of Ingredients 10

2 lbs. skinless, boneless chicken breasts & thighs (or 1 sm.-3lb. chicken)
4 med. sweet onions, roughly chopped
¼ cup olive oil
--- --- salt and pepper to taste
2 TBSP. semolina flour
4 TBSP. each of fresh dill and fresh parsley, minced
4 lrg. eggs, lightly beaten
1 cup light cream
1 lbs. filo pastry sheets, thawed, at room temperature
-- ----- olive oil for brushing the filo sheets

Steps:

Place the chicken pieces, onions, olive oil and seasoning in a heavy Dutch oven. Cover and simmer over medium-low heat for about 40 minutes. (Do not add any water, as the chicken and the onions will release their own liquid and will braise nicely.)
Remove the chicken, let it cool slightly, and then shred it (or chop it up) into small pieces. Set aside in a bowl. Meanwhile, continue to cook the onions for another 30 minutes. When tender, mash them with a fork and add to the chicken. At this point, taste and adjust the seasoning. Let the mixture cool completely.
Sprinkle the semolina over the mixture and blend well. Add the parsley, fresh dill, eggs, and cream. Set aside. Preheat the oven to 375 °F.
Start layering a 15"x10"x2" glass or ceramic pan with filo sheets: First, brush some oil on all sides of the pan, then proceed to line with 10 filo sheets, brushing olive oil on each one of them. Without oiling the 10th filo layer, pour the mixture over the stacked filo and arrange equally in the pan. Top with the remaining sheets, brushing each one of them with olive oil. Fold the overhanging filo, back over the top of the chicken pie. With a sharp knife, carefully mark the top few filo sheets in square shapes, so the filo does not crumble when it is cut through.
Sprinkle some water over the pie and bake for 30 to 40 minutes, until filo is lightly golden. Let it cool for 15 minutes before cutting and serving.

Greek Chicken Pie image

Provided by Annacia * @Annacia

Number Of Ingredients 8

1 kilograms onions, chopped
30 gram(s) butter
2 tablespoon(s) olive oil, plus extra for greasing and brushing
1 - whole chicken (about 1.5 kg)
3 - eggs, beaten
1 1/2 teaspoon(s) sea salt
- freshly ground black pepper to taste
6 sheet(s) filo pastry

Steps:

Put the onions, butter and olive oil into a large pan or stockpot with a lid, add the whole chicken and pour in enough water so the bird is almost submerged. Cover with the lid, bring the water up to the boil, then turn down to barely a simmer and poach the chicken for about 1½ hours
When the chicken is cooked, remove from the pan and strain the cooking liquid into another pan, keeping the onions to return to the dish later. Boil the liquid hard to reduce to a tasty gelatinous stock. Allow the chicken to cool before stripping all the meat off the carcass, discarding the bones and skin. Put the chicken and the reserved onions into a large bowl and mix well. Add the eggs and chicken stock and season with the salt and some pepper.
Heat the oven to 230°C/gas 8.Grease a round pie dish with olive oil. Line the dish with 3 sheets of filo, alternating direction each time and brushing each layer with a little olive oil. Add the chicken mixture and fold the overhanging edges in. Top with a further 3 layers of filo, again placed at different angles to one another. Fold in the overhanging edges to seal the pie and brush all over with more olive oil. Bake for 15 minutes.
Remove from the oven, reduce the heat to 200°C/gas 6, cut the pie into 6 or 8 wedges, then bake for a further 45 minutes. Allow to rest for 10-20 minutes, then serve, still warm.