Best Greek Chicken Pie Stein (Print Version)
# Ingredients:
→ Filling
01 -
1 kg onions, peeled and sliced
02 -
30 g unsalted butter
03 -
2 tablespoons olive oil, plus extra for greasing and brushing
04 -
1 whole chicken (approximately 1.5 kg), cleaned
05 -
3 eggs, beaten
06 -
Freshly ground black pepper, to taste
→ Pastry
07 -
6 sheets filo pastry
# Instructions:
01 -
Place the onions, butter, and olive oil into a large pan or stockpot fitted with a lid. Add the whole chicken and pour in enough water so the chicken is nearly submerged.
02 -
Cover and bring to a boil over medium-high heat. Reduce heat to a gentle simmer and poach the chicken for about 90 minutes, until fully cooked.
03 -
Remove the chicken and set aside to cool. Strain the cooking liquid into another pan, reserving the onions. Boil the liquid rapidly until reduced to a gelatinous stock.
04 -
Once cool enough to handle, strip all meat from the chicken carcass, discarding the skin and bones.
05 -
In a large bowl, combine the shredded chicken and reserved onions. Add the beaten eggs and enough of the reduced chicken stock to moisten the filling. Season generously with black pepper and salt to taste.
06 -
Preheat the oven to 230°C. Grease a round pie dish with olive oil.
07 -
Line the dish with 3 sheets of filo pastry, alternating the direction of each sheet and brushing each layer lightly with olive oil.
08 -
Add the chicken mixture to the lined dish. Fold over any overhanging filo edges. Top with the remaining 3 sheets of filo, again alternating their orientation. Fold in the edges to seal the pie and brush the top thoroughly with olive oil.
09 -
Bake in the preheated oven for 15 minutes.
10 -
Remove the pie, reduce the oven temperature to 200°C. Cut the pie into 6 or 8 wedges, then return it to the oven and bake for an additional 45 minutes.
11 -
Allow the pie to rest for 10–20 minutes after baking. Serve warm.
# Notes:
01 -
Allowing the pie to rest ensures the filling remains set and is easier to slice.