Chicken Pie Recipe - Kotopita
This Chicken Pie Recipe - Kotopita has a beautiful creamy chicken sauce, wonderfully encased in a crisp filo pastry casing. It is this contrast which makes this meal so delicious. As with most Greek pies, it is the fillo pastry which lifts this meal out of the ordinary.
Greek chicken pie is not so well known as some of the other more famous Greek pies, but nevertheless it is still a favourite amongst Greeks. This chicken pie recipe is more for a main meal as opposed to Tiropita and Spanakopita which are more for snacks or a light lunch.
1 medium chicken
1 cup grated parmesan cheese or kefalotiri cheese
1 cup/ 5 level tablespoons butter
1 1/2 cups milk
8 level tablespoons flour
@ 18 sheets filo pastry
2 slices ham
salt, pepper, a little nutmeg
Clean the chicken and place in a saucepan with plenty of water and a bit of salt.
Bring to the boil. You will need to skim the froth off the top of the water for the first few minutes until it no longer produces froth.
Chop the onions into thin slices and add to the saucepan.
Cover and let it simmer until the chicken is cooked. You can remove the lid near the end if you have a lot of liquid to reduce the amount of liquid to about 1 cup of stock.
Remove the chicken, debone it and cut the meat into thin slices. Put aside and cover to keep warm until later.
Sieve the stock to remove onion pieces and bits of chicken in the liquid.
Place 1 cup of the stock into a smaller saucepan along with the milk and keep warm.
In another saucepan, melt the butter (1 cup or approx 5 level tablespoons).
Add the flour, bit by bit stirring well into a paste, then slowly add the hot milk and stock, a little at a time, whisking the sauce continuously as it slowly thickens, to avoid getting any lumps.
Once it has thickened, take off the heat and add the cheese, the eggs (lightly beaten), the chicken, the ham (thinly sliced), salt, pepper and a shake of nutmeg.
Stir it gently to ensure it is all mixed in well together.
Prepare and grease a baking tray.
As with all filo dough recipes, melt some butter, and taking one sheet of filo pastry at a time, brush the melted butter over 1 side of the filo.
Place the pastry in the baking tray, pushing it into the edges and leaving any excess pastry to fall over the top edge of the baking tray.
Repeat this with each sheet of fillo pastry until you have about 8 or 9 sheets in the bottom of the tray.
(If one sheet does not entirely cover the bottom and sides of the tray, alternate sheets one way, then the other so as to cover all the tray.)
Add the chicken pie recipe mixture on top of the pastry.
Fold the excess pastry that was hanging over the top, back over the chicken mixture.
Continue to add layers of the fillo dough pastry (buttering each one) over the top of the chicken pie recipe mixture, this time folding any excess pastry back over the pie with each layer.
You can use about 8 or 9 sheets of pastry on the top of the pie.
Make sure the last sheet of pastry is tucked back in neatly.
Coat the top sheet with a little extra butter and then sprinkle a very little bit of water over the top of the chicken pie.
Bake in a medium oven for between 35 and 55 minutes. I have found this can vary quite a lot between ovens, so you really need to keep an eye on it.
It is ready when the pastry is a light golden brown and the chicken mixture is heated through.
This chicken pie recipe can be made with shop bought cooked chicken to save time, but it is my experience that the meat will be drier than boiling the chicken.
Kali Orexi - Bon Appetit
If you find it hard to buy filo dough pastry to make these recipes, you can now buy all your Greek pastry here!
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