Kotopita (Greek Chicken Pie)
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4.2
51 reviews
Good
Kotopita (Greek Chicken Pie)
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Think of Kotopita like the Greek version of a Chicken Pot Pie. With a flaky filo crust and feta cheese, this recipe is sure to be a family favorite.Yield: 1 8x8 baking dish. Recipe can be doubled to fill a 9x13 baking dish.
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Ingredients
- 2 lb chicken breast*
- 2 c water
For the Béchamel Sauce
- 5 Tbsp unsalted butter, divided
- 2 red onions, diced
- 2 garlic cloves, minced
- 3 Tbsp unbleached all-purpose flour
- 1 c milk, warmed
- 1 tsp Dill
- 1 tsp salt
- 1 tsp ground black pepper
- ¼ tsp nutmeg
Putting It All Together
- 3 oz feta cheese
- 1 egg, beaten
- 12 heets filo dough
Instructions
- Preheat your oven to 350F.
- Place chicken and water in a medium saucepan. Cover and simmer for 30 minutes until the chicken is cooked. Remove chicken from the pan and place on a plate to cool. Reserve one cup of chicken broth and set it aside. Once the chicken is cool enough to handle shred it with two forks. Place the shredded chicken in a large bowl and set it aside.
- While the chicken is boiling, prepare the béchamel sauce. Melt 2 Tbsp butter. Add the onions and garlic and sauté until softened over medium high heat, 3-4 minutes.
- Remove the pan from the heat and stir in 3 Tbsp of flour. Stir until the flour is moistened, then return the pan to the heat. Slowly add the warm milk, mixing continuously. Add 1 c of the chicken boiling liquid (or stock) and mix, heating, until the sauce thickens slightly. Remove the sauce from the heat and mix in the dill, salt, pepper, and nutmeg.
- Pour the sauce over the shredded chicken in the bowl. Add the feta and mix well. Taste the mixture and adjust the salt and pepper to your taste preference. Finally, mix in the beaten egg.
- Melt the remaining 3 Tbsp butter. Brush the bottom and sides of an 8x8 baking dish or deep-dish pie dish with the melted butter. Place two sheets of filo dough, alternating directions, in the bottom of the buttered dish, letting the edges hang over the sides of the dish. Brush the filo with melted butter. Continue with 4 more sheets of dough, brushing with butter every 2 sheets. (You will have used 6 sheets total for the bottom crust.)
- Pour the chicken filling into the center of the dish and spread it evenly. Fold the overhung edges of filo dough over the filling. Brush the top of the folded over sheets with butter.
- Layer the remaining 6 filo sheets over the filling, brushing with butter every two layers. Tuck any overhanging filo dough into the pie to give it a nice smooth top. Finish everything off with a brushing of butter.
- Using a serrated knife, carefully pre-cut the pie into serving-sized pieces, being sure to cut the bottom filo sheets.
- Place the dish into the oven and bake for 45-50 minutes, until the center is bubbly and the crust is golden.
- Remove from the oven and let stand 10-15 minutes before serving with a side salad.
Notes
- *If you have leftover shredded chicken, that can be used instead (skip the chicken cooking step). You will need roughly 5 cups of cooked shredded chicken and 1 c of chicken broth.
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User Reviews
Overall Rating
4.2
51 reviews
Good
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