The Best Greek Chicken Pie by Rick Stein

Why You’ll Love This Recipe

• Authentic Greek Flavor: The combination of poached chicken and sweet onions encapsulates the essence of traditional Greek cuisine.

• Hearty and Satisfying: This pie serves as a fulfilling meal, perfect for family dinners or gatherings.

• Flaky Filo Pastry: The use of filo pastry provides a delightful, crispy texture that complements the savory filling.

Ingredients

• 1 kg onions

• 30 g butter

• 2 tablespoons olive oil

• 1 whole chicken

• 3 eggs

• Black pepper

• 6 sheets filo pastry

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Poach the Chicken:

   • In a large pan or stockpot with a lid, combine the chopped onions, butter, and olive oil.

   • Place the whole chicken into the pan and add enough water to almost submerge the bird.

   • Cover with the lid, bring to a boil, then reduce to a gentle simmer. Poach the chicken for about 1½ hours until fully cooked.

2. Prepare the Filling:

   • Once the chicken is cooked, remove it from the pan and set aside to cool.

   • Strain the cooking liquid into another pan, reserving the onions.

   • Boil the strained liquid vigorously to reduce it to a flavorful, gelatinous stock.

   • When the chicken has cooled, strip all the meat from the carcass, discarding the bones and skin.

   • In a large bowl, mix the shredded chicken with the reserved onions.

   • Add the eggs and a portion of the reduced chicken stock to the mixture. Season with salt and black pepper to taste.

3. Assemble the Pie:

   • Preheat the oven to 230°C (446°F).

   • Grease a round pie dish with olive oil.

   • Line the dish with 3 sheets of filo pastry, alternating their direction and brushing each layer with a little olive oil.

   • Add the chicken mixture to the dish, folding in the overhanging edges of the filo.

   • Top with the remaining 3 sheets of filo, again alternating directions and brushing each with olive oil.

   • Fold in the overhanging edges to seal the pie and brush the top with more olive oil.

4. Bake:

   • Place the pie in the preheated oven and bake for 15 minutes.

   • Remove from the oven, reduce the heat to 200°C (392°F), cut the pie into 6 or 8 wedges, then continue baking for an additional 45 minutes.

   • Allow the pie to rest for 10–20 minutes before serving warm.

Servings and Timing

• Servings: 4 servings

• Preparation Time: 20 minutes

• Cooking Time: 2 hours 30 minutes

• Total Time: 3 hours 5 minutes

Variations

1. Herb-Infused Filling:

   • Incorporate fresh herbs such as dill, parsley, or oregano into the chicken mixture for added flavor.

2. Cheese Addition:

   • Add crumbled feta cheese to the filling to introduce a creamy, tangy element.

3. Vegetable Enrichment:

   • Include sautéed spinach or leeks in the filling to enhance the nutritional value and flavor complexity.

Storage/Reheating

• Storage:

  • Allow the pie to cool completely before covering it tightly with plastic wrap or aluminum foil.

  • Store in the refrigerator for up to 3 days.

• Reheating:

  • Preheat the oven to 180°C (356°F).

  • Place the pie or individual slices on a baking sheet and cover with foil to prevent the pastry from over-browning.

  • Heat for 15–20 minutes, or until warmed through.

FAQs

1. Can I use store-bought rotisserie chicken instead of poaching a whole chicken?

Yes, using a rotisserie chicken can save time. Shred the meat and proceed with the recipe, though you may need to use pre-made chicken stock since you won’t have the poaching liquid.

2. Can I prepare the pie in advance?

Yes, you can assemble the pie ahead of time and refrigerate it overnight. Bake it the next day, adding a few extra minutes to the cooking time if baking directly from the refrigerator.

3. Is it possible to freeze the pie?

Yes, the pie can be frozen either baked or unbaked. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. If baking from frozen, allow additional time in the oven.

4. What can I serve alongside this pie?

A fresh Greek salad with tomatoes, cucumbers, olives, and feta complements the flavors of the pie well.

The Best Greek Chicken Pie by Rick Stein

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This Greek Chicken Pie, inspired by Rick Stein’s travels to Greece, is a traditional dish from the Zagori region. Featuring tender poached chicken, caramelized onions, and crispy filo pastry, this flaky and savory pie is perfect for family dinners or special gatherings.

• Author: Ava
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: ~3 hours
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

For the Chicken & Filling:

• 1 kg (2.2 lbs) onions, chopped
• 30 g (2 tbsp) butter
• 2 tbsp olive oil
• 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 3 large eggs
• Salt & black pepper, to taste

For the Pastry:

• 6 sheets filo pastry
• Olive oil, for brushing

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Instructions

Instructions:

1. Poach the Chicken:

• In a large pot, heat butter and olive oil over medium heat.
• Add chopped onions and sauté until softened.
• Place the whole chicken in the pot, adding enough water to almost submerge it.
• Cover, bring to a boil, then reduce to a simmer. Cook for 1½ hours until the chicken is fully cooked.

2. Prepare the Filling:

• Remove the chicken and let cool.
• Strain the cooking liquid and reduce it over high heat until it forms a gelatinous stock.
• Shred the chicken, discarding bones and skin.
• Mix the shredded chicken with onions, then add beaten eggs and reduced stock.
• Season with salt & black pepper to taste.

3. Assemble the Pie:

• Preheat oven to 230°C (446°F).
• Grease a round pie dish with olive oil.
• Layer 3 filo sheets, brushing each with olive oil.
• Add the chicken mixture, then fold over excess filo.
• Top with 3 more filo sheets, brushing with olive oil.
• Fold in edges and brush the top again.

4. Bake:

• Bake at 230°C (446°F) for 15 minutes.
• Reduce heat to 200°C (392°F), cut into 6–8 wedges, and bake for another 45 minutes.
• Let rest for 10–20 minutes before serving.

Notes

• Want More Flavor? Add dill, parsley, or oregano to the filling.
• Make It Creamier: Mix in crumbled feta cheese.
• Extra Veggies? Add sautéed spinach or leeks.