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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.

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

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.

Find it online: https://avarecipe.com/the-best-greek-chicken-pie-by-rick-stein/