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The Best Greek Chicken Pie by Rick Stein
4.8 from 195 votes

The Best Greek Chicken Pie by Rick Stein

The Best Greek Chicken Pie by Rick Stein features a poached whole chicken cooked gently with onions in a broth that is reduced to a gelatinous stock. The meat is shredded and combined with eggs, onions, and the concentrated stock, then encased in filo pastry layers brushed with olive oil. Baking creates a crisp, golden pie with a tender filling enriched by the flavorful stock and eggs.

Prep Time
20 mins
Cook Time
2 hrs 30 mins
Additional Time
15 mins
Total Time
3 hrs 5 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Greek

Ingredients

Ingredients
  • 1 kg onion
  • 30 gr butter
  • 2 tbsp olive oil
  • 1 chicken whole
  • 3 egg
  • black pepper
  • 6 heets filo pastry

Instructions

How to Make the Greek Chicken Pie By Rick Stein
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Boil the liquid hard to reduce to a tasty gelatinous stock.
  5. Allow the chicken to cool before stripping all the meat off the carcass, discarding the bones and skin.
  6. Put the chicken and the reserved onions into a large bowl and mix well.
  7. Add the eggs and chicken stock and season with the salt and some pepper.
  8. Heat the oven to 230°C/gas 8/ 446° F.
  9. Grease a round pie dish with olive oil.
  10. Line the dish with 3 sheets of filo, alternating direction each time and brushing each layer with a little olive oil.
  11. Add the chicken mixture and fold the overhanging edges in.
  12. Top with a further 3 layers of filo, again placed at different angles to one another.
  13. Fold in the overhanging edges to seal the pie and brush all over with more olive oil.
  14. Bake for 15 minutes.
  15. Remove from the oven, reduce the heat to 200°C/gas 6/392° F , cut the pie into 6 or 8 wedges, then bake for a further 45 minutes.
  16. Allow to rest for 10–20 minutes, then serve, still warm.

Notes