This Greek chicken pie recipe is equal parts hearty and delectable…

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.

Ingredients:

  • 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

Directions:

  1. Rinse the chicken and place it in a large pot with the water, carrot, celery, bay leaf, and parsley.
  2. Add in about 2 teaspoons of salt and pepper, according to taste.
  3. Bring the mixture to a slow simmer, skimming when necessary.
  4. Cover and allow to continue simmering for 1 hour, until the chicken becomes tender.
  5. Remove the chicken from the pot and separate the meat from the bones and skin.
  6. Return the bones and skin to the pot and boil, uncovered, for 30 minutes to create chicken stock.
  7. Dice the chicken meat, place it in a large bowl, and cover it.
  8. Strain the chicken stock into a measuring jug and make up to 2 cup, incorporating additional water as necessary.
  9. Melt butter in a clean, heavy pan and add in the chopped onion, cooking the onion pieces until they become transparent.
  10. Sprinkle flour over the onions, then stir and cook them together for 2 minutes.
  11. 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.
  12. Add this sauce to the chicken meat, then stir in the parmesan cheese and the nutmeg.
  13. Cool the mixture to lukewarm, then mix in the lightly beaten eggs.
  14. Butter the filo sheets in two stacks of eight sheets each.
  15. Line a greased 9 x 12 inch baking dish with a stack of filo and brush it with butter.
  16. 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.
  17. Use a knife to score through the top three filo sheets along the length of the dish in two evenly spaced vertical lines.
  18. Bake at 350 degrees Fahrenheit for about 45 minutes, until the filo becomes puffed and golden.
  19. Let the pie stand for 10 minutes before cutting it into squares and serving.

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