Greek Chicken Pie

The Greek Chicken Pie is a dish that brings warmth to my kitchen and my heart. I remember the first time I made this delightful pie; it was during a chilly fall evening, and the aroma wafting through the house was simply irresistible. As I layered the crispy filo pastry and savory chicken, I felt a connection to my heritage and the comfort of home. Each bite of the Greek Chicken Pie transports me to the sunlit streets of Athens, where the flavors dance harmoniously with the spirit of the Mediterranean. It’s a dish that not only nourishes the body but also the soul, perfect for gatherings or a cozy dinner with family.

Ingredients to Make Greek Chicken Pie

In the Greek Chicken Pie, every ingredient plays a crucial role in creating a harmonious dish. The primary players are the tender pieces of chicken, which provide a rich flavor, and the layers of crispy filo pastry, creating a delightful texture. Onions bring sweetness and depth, while the eggs bind everything together beautifully. Each element enhances the others, resulting in a delicious pie that’s sure to be a crowd-pleaser.

• 1 kg of onions: These add sweetness and moisture, enriching the filling.
• 30 g of butter: This provides richness and helps to sauté the onions to perfection.
• 2 tbsp of olive oil: Adds flavor and aids in greasing the cooking surface.
• 1 whole chicken: The star of the dish, creating a savory filling.
• 3 eggs: These act as a binder, ensuring that the filling holds together well.
• black pepper: A key seasoning that enhances flavor.
• 6 sheets of filo pastry: These create the crisp, flaky crust that wraps the filling.

Preparation Steps for Greek Chicken Pie

Making the Greek Chicken Pie is a rewarding experience that fills your kitchen with mouthwatering aromas. Follow these steps, and enjoy the process of creating a dish that’s not just food but a delightful celebration. Let’s get started!

1. Begin by placing the onions, butter, and olive oil into a large pan or stockpot with a lid. Allow the butter to melt over medium heat, then add the onions. Cook them gently until soft and translucent, stirring occasionally to prevent them from browning.
2. Once the onions are tender, add the whole chicken to the pot. Pour in enough water until the bird is almost submerged. Cover with the lid and bring the water to a boil.
3. When boiling, reduce the heat to a simmer and poach the chicken for about one and a half hours. This gentle cooking method ensures the meat becomes tender and flavorful.
4. After the chicken is cooked, remove it from the pot. Strain the cooking liquid into another pan, keeping the onions to return to the dish later. Boil the liquid hard to reduce it, concentrating the flavors into a tasty gelatinous stock.
5. Allow the chicken to cool before stripping all the meat off the carcass, discarding the bones and skin. Shred the meat into bite-sized pieces and set aside.
6. In a large bowl, combine the shredded chicken with the reserved onions. Mix well, then add the eggs and season with salt and black pepper. Stir until everything is well combined.
7. Preheat your oven to 230°C (gas 8, 446°F). While the oven heats up, grease a round pie dish with a little olive oil.
8. Line the dish with three sheets of filo pastry, alternating the direction each time and brushing each layer with a little olive oil. This will create a beautiful and flaky crust.
9. Pour the chicken mixture into the lined dish, folding in the overhanging edges of the filo pastry to seal the pie. Top it with three more layers of filo pastry, again brushing with olive oil.
10. Once you have completed the top layer, fold in the overhanging edges to create a seal, then brush the top with more olive oil for a golden finish.
11. Bake the pie in the preheated oven for 15 minutes until the pastry is crisp and lightly golden.
12. After 15 minutes, remove the pie from the oven and reduce the heat to 200°C (gas 6, 392°F). Cut the pie into six or eight wedges and return it to the oven for an additional 45 minutes.
13. Once baked, allow the pie to rest for 10 to 20 minutes before serving, still warm. This resting time helps the filling settle.

Ways to Adapt This Recipe

If you’re looking to make the Greek Chicken Pie uniquely yours, there are plenty of ways to adapt the recipe. Here are some ideas to inspire your creativity!

• Storage: The pie can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for a crispy crust.
• Freezing: You can freeze the assembled pie before baking. Just wrap it tightly in foil and freeze for up to three months. Bake from frozen, adding extra time.
• Variations: Feel free to add vegetables like spinach or mushrooms to the filling for added nutrition and flavor.
• Spices: Experiment with spices like dill or oregano to enhance the Mediterranean flavors.
• Serving Size: This recipe can easily be doubled for larger gatherings, just make sure to adjust baking time accordingly.

Side Dish Ideas for Greek Chicken Pie

Serving the Greek Chicken Pie opens up a world of pairing possibilities. Here are some ideas to complement this delightful dish:

• Greek Salad: A refreshing side of tomatoes, cucumbers, olives, and feta cheese balances the richness of the pie.
• Roasted Vegetables: Seasonal roasted vegetables seasoned with herbs make a colorful and nutritious accompaniment.
• Yogurt Sauce: Serve with a dollop of tangy yogurt sauce or tzatziki for a fresh contrast.
• Wine Pairing: For a special occasion, consider pairing the pie with a light white wine that won’t overpower the flavors.
• Lunch or Dinner: This pie is perfect for both lunch and dinner, making it a versatile option for any day of the week.
• Occasions: The Greek Chicken Pie is great for holidays, family reunions, or casual get-togethers.
• Seasonal Pairing: It’s especially delightful during the fall when you can enjoy its warm, comforting essence.

FAQ

Conclusion

The Greek Chicken Pie is a true testament to the beauty of simple ingredients coming together to create something extraordinary. It’s a dish that speaks of warmth, love, and tradition, making it a perfect addition to any meal. I encourage you to try making this pie for your next gathering or family dinner; I’m confident it will become a cherished favorite!

Greek Chicken Pie

The ultimate comfort food, Greek Chicken Pie combines crispy pastry with tender chicken and savory onions. Perfect for a cozy dinner or a festive gathering, this easy weeknight dinner will have everyone asking for seconds!

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Greek

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg Onions
• 30 g Butter
• 2 tbsp Olive Oil
• 1 whole Chicken
• 3 Eggs
• Black Pepper
• 6 sheets Filo Pastry

Equipment

• Large Pot
• Saucepan
• Frying pan
• Oven
• Mixing Bowl
• Baking Sheet

Method

 

1. Begin by placing the onions, butter, and olive oil into a large pan or stockpot with a lid. Allow the butter to melt over medium heat, then add the onions. Cook them gently until soft and translucent, stirring occasionally to prevent them from browning.
2. Once the onions are tender, add the whole chicken to the pot. Pour in enough water until the bird is almost submerged. Cover with the lid and bring the water to a boil.
3. When boiling, reduce the heat to a simmer and poach the chicken for about one and a half hours. This gentle cooking method ensures the meat becomes tender and flavorful.
4. After the chicken is cooked, remove it from the pot. Strain the cooking liquid into another pan, keeping the onions to return to the dish later. Boil the liquid hard to reduce it, concentrating the flavors into a tasty gelatinous stock.
5. Allow the chicken to cool before stripping all the meat off the carcass, discarding the bones and skin. Shred the meat into bite-sized pieces and set aside.
6. In a large bowl, combine the shredded chicken with the reserved onions. Mix well, then add the eggs and season with salt and black pepper. Stir until everything is well combined.
7. Preheat your oven to 230°C (gas 8, 446°F). While the oven heats up, grease a round pie dish with a little olive oil.
8. Line the dish with three sheets of filo pastry, alternating the direction each time and brushing each layer with a little olive oil. This will create a beautiful and flaky crust.
9. Pour the chicken mixture into the lined dish, folding in the overhanging edges of the filo pastry to seal the pie. Top it with three more layers of filo pastry, again brushing with olive oil.
10. Once you have completed the top layer, fold in the overhanging edges to create a seal, then brush the top with more olive oil for a golden finish.
11. Bake the pie in the preheated oven for 15 minutes until the pastry is crisp and lightly golden.
12. After 15 minutes, remove the pie from the oven and reduce the heat to 200°C (gas 6, 392°F). Cut the pie into six or eight wedges and return it to the oven for an additional 45 minutes.
13. Once baked, allow the pie to rest for 10 to 20 minutes before serving, still warm. This resting time helps the filling settle.

Notes

• Tip 1: You can assemble the pie a day in advance and keep it in the refrigerator. Just pop it in the oven before serving!
• Tip 2: Don’t discard the poaching liquid; it can be used to make soup or as broth for other dishes.
• Tip 3: Allow the chicken to cool completely before shredding to avoid burns and to make it easier to handle.
• Tip 4: Taste the filling before sealing the pie to ensure the seasoning is just right.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.