Aromatic seasonings, tender vegetables, flaky filo pastry…try a Greek chicken pie recipe that has all the makings of a new favorite dinner option!
Note: the original version of this recipe appeared in The Tess Mallos Filo Pastry Cookbook.
- 1 chicken that’s about 3lbs.
- 3 cups of water
- 1 carrot that has been quartered
- 1 small chopped celery stalk
- 1 bay leaf
- 2 sprigs of parsley
- Salt and pepper
- 1/3 cup of butter
- 2 large chopped onions
- ½ cup of flour
- ½ cup of milk
- 2 tablespoons of grated parmesan cheese
- 4 lightly beaten eggs
- ¼ teaspoon of ground nutmeg
- 16 sheets of filo pastry
- Melted butter
- Rinse the chicken and place it in a large pot with the water, carrot, celery, bay leaf, and parsley.
- Add in about 2 teaspoons of salt and pepper, according to taste.
- Bring the mixture to a slow simmer, skimming when necessary.
- Cover and allow to continue simmering for 1 hour, until the chicken becomes tender.
- Remove the chicken from the pot and separate the meat from the bones and skin.
- Return the bones and skin to the pot and boil, uncovered, for 30 minutes to create chicken stock.
- Dice the chicken meat, place it in a large bowl, and cover it.
- Strain the chicken stock into a measuring jug and make up to 2 cup, incorporating additional water as necessary.
- Melt butter in a clean, heavy pan and add in the chopped onion, cooking the onion pieces until they become transparent.
- Sprinkle flour over the onions, then stir and cook them together for 2 minutes.
- Pour in the chicken stock and stir constantly until the mixture becomes thickened, then add in the milk and stir until bubbling, thus creating a sauce.
- Add this sauce to the chicken meat, then stir in the parmesan cheese and the nutmeg.
- Cool the mixture to lukewarm, then mix in the lightly beaten eggs.
- Butter the filo sheets in two stacks of eight sheets each.
- Line a greased 9 x 12 inch baking dish with a stack of filo and brush it with butter.
- Spread the filling in the dish and cover it with the second stack of filo, pressing the edges together, folding in the sides, and brushing the top with butter.
- Use a knife to score through the top three filo sheets along the length of the dish in two evenly spaced vertical lines.
- Bake at 350 degrees Fahrenheit for about 45 minutes, until the filo becomes puffed and golden.
- Let the pie stand for 10 minutes before cutting it into squares and serving.
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