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–+ servings
Greek Chicken Pie
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5 from 1 vote

Greek Chicken Pie

This is packed full of chicken, and flavour!
Recipe Category: Chicken
Makes enough for: 4 people
All Rights Reserved: Adapted from Venice to Istanbul page 182

Ingredients

  • 865 g onions, peeled, cut in half and thinly sliced
  • 30 g butter
  • 30 mls olive oil
  • 1.7 kg whole chicken
  • Water to cover
  • Salt and freshly ground black pepper to season
  • 3 eggs

For the pastry

Method

  • Place the onions, butter, olive oil and chicken into a large stock pot
  • Pour just enough water in to nearly cover the chicken
  • Put the lid on the pot and bring to the boil over a medium to high temperature
  • Reduce the temperature and leave to simmer for 90 minutes
  • Remove the chicken from the pot and set aside to cool
  • Strain off the stock, reserving the onions
  • Return the stock to the pot and boil over a high temperature until almost reduced, and dark in colour
  • Add the onions and reduce the temperature
  • Season and cook until the onions are completely soft
  • Pick the chicken meat off the bones, discarding the bones and the skin
  • Break into large chunks and place into the stock
  • Continue to cook until the liquid has just about disappeared
  • Turn off the heat and set aside to cool
  • Preheat the oven to 230° Celsius
  • Place the eggs into a mixing bowl and season generously
  • Whisk until slackened, add to the cooled chicken and mix to combine
  • Lightly oil a pie dish then place a sheet of phyllo pastry into the dish
  • Oil the pastry then place the second sheet on top, at a slightly different angle
  • Brush this one with oil and place a third sheet on top, again at a different angle
  • Place the chicken mixture into the pie dish and level off
  • Now tuck the pastry over the chicken
  • Place a sheet of pastry on top of the chicken and lightly oil
  • Oil another sheet of pastry and scrunch it up and place in the centre of the pie dish
  • Place the pie into the oven and bake for 15 minutes
  • Remove from the oven and cut into 8 wedges
  • Lightly oil the last sheet of pastry and place it on top, just to protect the rest of the pastry
  • Reduce the oven temperature to 200° Celsius, place the pie back into the oven and bake for 45 minutes
  • Remove from the oven and leave to rest for 15 minutes
  • Discard the top sheet of pastry if it is very burnt and serve the pie