Best Greek Chicken Pie Stein

This golden Greek chicken pie layers juicy chicken with gently caramelized onions and crisp filo for a dish that always transports me to the Mediterranean. Rendered simply and baked until flaky, it is a perfect centerpiece or comforting weeknight dinner.

My family was skeptical the first time I made this but by the second bite it was pure silence at the table—everyone was too busy eating to talk.

Ingredients

• Onions: Sweet foundation of the filling. Sliced onions become juicy and rich as they cook. Tip: Choose the freshest, firm onions for the best base
• Butter: Adds depth and aroma to both the onions and pastry. Use good quality for rich flavor
• Olive oil: Brings silky texture and Mediterranean flavor. Extra virgin works best for brushing filo and layering with butter
• Whole chicken: The star ingredient. Use organic or free-range for moist, flavorful shreds
• Eggs: Bind everything together. Choose fresh large eggs for best texture
• Black pepper: Adds just a hint of heat. Always crack fresh for brightness
• Filo pastry: Brings the crispy top and bottom. Buy from a store with high turnover and keep covered until use

Step-by-Step Instructions

Prepare the Aromatics:

Spread sliced onions in your largest pot. Add the butter and olive oil. Cover the bottom with an even layer of onions so they heat evenly

Poach the Chicken:

Nestle the whole chicken on top of the onions. Pour in enough water to nearly submerge it. Put the lid on and bring just to the boil. Lower immediately to a bare simmer. Poach gently for about one and a half hours to keep the chicken extra juicy

Make the Stock:

Carefully lift out the chicken and set aside. Strain the juices into a saucepan. Save the soft onions for later. Boil the strained liquid at a rolling boil until you have a thick, gelatinous stock. This is what makes the pie so flavorful

Shred the Chicken:

Once the chicken is cool enough to handle. Tear the meat into bite-sized shreds. Discard skin and bones

Mix the Filling:

In a big bowl combine the shredded chicken with the reserved onions. Add beaten eggs. Pour in enough reduced stock to moisten well. Add freshly cracked black pepper. Toss until everything is glossy and evenly combined

Assemble the Pie:

Brush a round pie dish with olive oil. Layer in three sheets of filo one at a time, changing the direction each time, and brushing lightly with oil in between. Let the pastry hang over the edge. Spread in all the chicken mixture. Fold loose edges in. Lay on three more sheets of filo at angles, again brushing in between. Fold edges over to make a neat round. Brush the top thoroughly with more oil

Bake the Pie:

Start in a very hot oven so it crisps up fast. Bake for fifteen minutes at four hundred forty six degrees Fahrenheit or two hundred thirty degrees Celsius. Remove from oven, cut the pie into wedges. Lower the heat to three hundred ninety two degrees Fahrenheit or two hundred degrees Celsius. Put the pie back in for forty five minutes so it bakes all the way through

Rest and Serve:

Take the pie from the oven and let it rest at least ten minutes and up to twenty. This helps the filling set. Slice and serve while still warm and enjoy all the layers

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You Must Know

• Makes excellent leftovers for next-day lunches
• High protein and feeds a crowd
• Filo gives a rustic look but a delicate crisp bite

My favorite part is the contrast between the salty golden crunch of the filo and the meltingly soft onion-chicken layer. It always reminds me of festive family gatherings when food brought everyone together no matter what was happening in our lives

Storage Tips

Let the pie cool completely before covering with plastic wrap. Store in the refrigerator for up to three days. To refresh just reheat slices on a baking tray so the pastry stays crisp. Microwave reheating works but the pastry will be softer

Ingredient Substitutions

You can use leftover roast chicken instead of poaching from scratch. For a richer flavor add a handful of crumbled feta or chopped fresh dill between the layers. If you cannot find filo puff pastry strips are a convenient substitute though the texture will be different

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Serving Suggestions

Serve thick wedges with a Greek salad of tomato and cucumber. Or spoon on a dollop of tangy yogurt to balance the savoriness. It also pairs beautifully with a pot of lemony rice or a simple green vegetable

Cultural Context

Greek chicken pies are a celebrated comfort food often appearing at festivals or big family tables. Rick Stein’s version is inspired by the lighter rustic pita found in the Greek countryside. Ethical home cooks have long stretched a single chicken across the entire family using just onions and eggs to create a filling feast

Frequently Asked Questions

→ What makes the filling so flavorful?

The chicken is poached with onions and seasonings, infusing the meat and stock with deep, savory taste that anchors the pie.

→ How do you achieve crisp filo layers?

Each sheet of filo is lightly brushed with olive oil and layered at varying angles, creating delicate, flaky layers when baked.

→ Can the pie be made ahead?

Yes, assemble and bake in advance, then reheat briefly before serving. Allowing it to rest helps maintain shape and texture.

→ Are there vegetarian alternatives?

Try substituting the chicken with mushrooms or sautéed eggplant, and use a vegetable stock for a similar texture and richness.

→ Why rest the pie before serving?

Resting allows the filling to settle, making slicing easier and ensuring each piece holds together beautifully.