Recipe: Yummy Greek chicken pie

Greek chicken pie. Kotopita: Greek Style Chicken in Phyllo Pie. Kotopita: A Greek Style Chicken Pot Pie. Kotopita (pronounced KOH-toh-PEE-tah) is one of these Think of Kotopita like the Greek version of a Chicken Pot Pie.

The chicken and onions are first poached, and the liquid then. This Greek Chicken Pie Recipe is made from scratch with the crispiest homemade phyllo. And a creamy and flavorful filling made of bechamel sauce, colorful peppers, and fresh herbs. You can Have Greek chicken pie using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Greek chicken pie

1. It's 1 of packet of filo pastry.
2. Lets Go Prepare 3 tbsp of margarine.
3. Lets Go Prepare 2 of carrots (grated).
4. What You needis 1 of orange pepper (cubed).
5. What You needis 1 of onion(cubed).
6. It's 250 grams of white mushrooms (sliced).
7. It's 750 grams of chicken thighs.
8. Lets Go Prepare 125 grams of feta cheese (crumbled).
9. What You needis 6 tbsp of evaporated milk.
10. What You needis 2 tbsp of extra virgin olive oil.
11. It's 3 tbsp of corn flour.
12. What You needis 1 of black pepper.
13. What You needis 1 of sea salt.

To make the poached chicken, put the chicken, carrot, celery, onion and peppercorns in a large Remove the meat from the chicken, discarding the skin and bones. Use your fingers to shred the. The most yummy chicken pie, with an amazingly moist filling, wrapped in crispy golden-brown phyllo! Savory pies are part of every Greek household and come into different shapes and sizes.

Greek chicken pie step by step

1. 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..
2. 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..
3. 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..
4. Bake for 25 minutes at 200oC. Then pour on the top the remaining 2 tablespoons of the evaporated milk. Bake for another 10 minutes..
5. Wait until the pie is slighly cooled before serving..

Look no further than this Greek chicken pie with Greek salad. It's crispy, golden and full of flavour. Let's get on with the cooking, so I'm using chicken thighs for my pie today, they are great value for. Wash the chicken and place in a saucepan. Greek chicken pie - Kotopita by Greek chef Akis Petretzikis.