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by Rick Stein
Categories:
- Chicken Recipes
- Savory Pies
This sensational Greek chicken pie was discovered by Rick Stein in a mountain village in the Zagori region of Greece. It has become one of the most popular chicken pie recipes in the world and it is the most popular chicken recipe on Chef’s Pencil.
Let’s hear what Rick Stein had to say about this recipe in his own words.
The Greeks love their pies almost as much as we or the Aussies do, but theirs are made by building up thin sheets of filo pastry.This Greek chicken pie was sensational, made by a mother-and-daughter team, Iro and Virginia Papapostolu, in the village of Aspraggeli in theregion of Zagori, a mountainous part of Epirus.
The pie is made from a whole chicken. The chicken and onions are first poached, and the liquid then reduced to a gelatinous sauce. It is the sweetness of the onions that really counts here.
The Best Greek Chicken Pie by Rick Stein
Rick Stein
4.76 from 65 votes
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Prep Time 20 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Resting time 15 minutes mins
Total Time 3 hours hrs 5 minutes mins
Course Appetizer
Cuisine Greek
Servings 4 servings
Ingredients
Ingredients
- 1 kg onions
- 30 gr butter
- 2 tbsp olive oil
- 1 whole chicken
- 3 eggs
- black pepper
- 6 sheets filo pastry
Instructions
How to Make the Greek Chicken Pie By Rick Stein
Put the onions, butter and olive oil into a large pan or stockpot with a lid, add the whole chicken and pour in enough water so the bird is almost submerged.
See AlsoBacalaitos | Codfish FrittersCover with the lid, bring the water up to the boil, then turn down to barely a simmer and poach the chicken for about 1½ hours.
When the chicken is cooked, remove from the pan and strain the cooking liquid into another pan, keeping the onions to return to the dish later.
Boil the liquid hard to reduce to a tasty gelatinous stock.
Allow the chicken to cool before stripping all the meat off the carcass, discarding the bones and skin.
Put the chicken and the reserved onionsinto a large bowl and mix well.
Add the eggs and chicken stock and season with the salt and some pepper.
Heat the oven to 230°C/gas 8/ 446° F.
Grease a round pie dish with olive oil.
Line the dish with 3 sheets of filo, alternating direction each time and brushing each layer with a little olive oil.
Add the chicken mixture and fold the overhanging edges in.
Top with a further 3 layers of filo, again placed at different angles to one another.
Fold in the overhanging edges to seal the pie and brush all over with more olive oil.
Bake for 15 minutes.
Remove from the oven, reduce the heat to 200°C/gas 6/392° F , cut the pie into 6 or 8 wedges, then bake for a further 45 minutes.
Allow to rest for 10–20 minutes, then serve, still warm.
Notes
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- Family Dinners
Rick Stein
Rick Stein CBE is a famous English chef, restaurateur, cookery book author and television presenter. He has written over 20 cookery books, an autobiography and made over 30 TV shows including 13 cookery series. He has also cooked for The Queen and Prince Philip, Tony Blair, Margaret Thatcher and French President, Jacques Chirac, David Cameron and the Indian Prime Minister Narendra Modi.Rick saw great success in 2017, being awarded a CBE in the Queen’s New Year’s Honours, winning Best Food Personality at the Observer Food Monthly Awards, Special Contribution Award at The Travel Media Awards and Outstanding Contribution to Travel at the National Geographic Traveller Awards. In late 2017, Rick Stein The Road to Mexico aired on BBC and the accompanying book was published by Ebury. They focus on a culinary adventure Rick first took in 1968 from San Francisco to Oaxaca in the south of Mexico.
Hi Rick, the simplicity of this Chicken pie sounds amazing. Greeks love to use all parts of a carcuss, so the the skin is it discarded as it’s had no herbs or rub on, and with the boil the gelatine has been released into the ‘stock’
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Can’t wait to make your chicken pie.
Am a fan and have your fish recipe book. Miss you on telly.
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4.76 from 65 votes (64 ratings without comment)