Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, greek chicken pie. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Greek chicken pie is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Greek chicken pie is something which I have loved my entire life. They are fine and they look wonderful.
Kotopita: A Greek Style Chicken Pot Pie. Kotopita (pronounced KOH-toh-PEE-tah) is one of these traditional Greek filo pies. This hearty, savory pie has a shredded chicken filling.
To get started with this recipe, we must first prepare a few ingredients. You can have greek chicken pie using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Greek chicken pie:
- Prepare 1 packet of filo pastry
- Prepare 3 tbsp margarine
- Take 2 carrots (grated)
- Get 1 orange pepper (cubed)
- Get 1 onion(cubed)
- Get 250 grams white mushrooms (sliced)
- Take 750 grams chicken thighs
- Prepare 125 grams feta cheese (crumbled)
- Prepare 6 tbsp evaporated milk
- Prepare 2 tbsp extra virgin olive oil
- Prepare 3 tbsp corn flour
- Make ready 1 black pepper
- Take 1 sea salt
Savory pies are part of every Greek household and come into different shapes and sizes. One of our favorites is this chicken pie, as it is also a great way to use some leftover chicken and make a delicious brand new dish! This Greek chicken pie was sensational, made by a mother-and-daughter team, Iro and Virginia Papapostolu, in the village of Aspraggeli in the region of Zagori, a mountainous part of Epirus. The pie is made from a whole chicken.
Instructions to make Greek chicken pie:
- Boil the thighs in salted water until cooked to the bone. Let them cool and keep only the meat. Set aside a cup of the chicken stock produced.
- Saute the pepper, carrots, onions and mushroom in a wok with all the olive oil. When tender, add the chicken stock , the corn flour and 2 out of the 6 tablespoons of evaporated milk. Reduce all liquids until a cream is formed. The add the chicken meat sliced and cook for another 2 to 3 minutes. At the end add the feta cheese and black pepper. Remove from heat.
- Melt the margarine. Start brushing a cake tin with the melted margarine and then each filo sheet for half of the sheets of the pack. Add half of the creamy chicken filling. Add two more filo sheets and then the rest of the chicken filling. Top with the rest of the filo sheets brushing each with the remaining melted margarine. With the bruch, press all excess filo with the brush in an inward direction to the cake tin walls.
- Bake for 25 minutes at 200oC. Then pour on the top the remaining 2 tablespoons of the evaporated milk. Bake for another 10 minutes.
- Wait until the pie is slighly cooled before serving.
The chicken and onions are first poached, and the liquid then reduced to a gelatinous sauce. Bring to the boil, stirring all the time. This chicken pie falls into the category of sating and filling pies, as easy to enjoy for a snack as for a main course. Tonight I'm making my Greek chicken pie. Let's get on with the cooking, so I'm using chicken thighs for my pie today, they are great value for money and they are just packed with flavour.
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