Best Greek Chicken Pie Stein

This traditional Greek chicken pie is pure comfort wrapped in golden filo. The filling is rich and savory with slowly cooked onions and tender chicken poached from scratch. If you want something satisfying yet elegant for a gathering or Sunday dinner this is the pie to make. The combination of juicy chicken and buttery filo layers is perfection and always brings back memories of family celebrations at my grandmother’s table.

The first time I made this was on a rainy afternoon with my mom coaching me through each step over the phone. That aroma of poached chicken and onions filled the house and now every time I bake this pie it feels like I am bringing a piece of Greek tradition to my own kitchen.

Ingredients

• Onions: Sliced onions are cooked low and slow until sweet and are the base of the filling Choose fresh onions that feel firm
• Unsalted butter: Adds rich flavor to both onions and chicken Use quality European butter if possible
• Olive oil: Provides depth and helps toast the filo Use extra virgin for the best fragrance
• Whole chicken: Poaching a whole bird gives you tender meat and strong homemade stock Choose a fresh and plump chicken without any odor
• Eggs: Beaten eggs bind the filling and add richness Use free range for better flavor and color
• Black pepper: Freshly ground for brightness Invest in a good pepper mill for freshness
• Filo pastry: The secret to crispy flaky layers Look for it in the freezer section and make sure the sheets are not dried out

Step-by-Step Instructions

Prepare the Onion and Chicken Poaching Base:

Combine the sliced onions with butter and olive oil in your largest pot or deep pan then nestle in the whole chicken. Pour in just enough water to nearly cover the chicken which ensures the meat stays juicy.

Poach the Chicken:

Cover with a tight lid and bring up to a boil over medium high heat. Once bubbling reduce to a gentle simmer and let the chicken poach undisturbed for about ninety minutes. This turns the onions sweet and the chicken perfectly tender all at once.

Reduce the Chicken Stock:

Lift the chicken from the pot with tongs and let it cool until easy to handle. Strain the cooking liquid into another pan to catch all the soft onions. Boil down this liquid until it becomes a richly gelatinous stock, watching closely so it does not overreduce.

Shred and Mix the Filling:

Pull all the meat off the bones once cool enough, discarding the skin and bones. In a large bowl gently mix the shredded chicken with the reserved onions. Pour in the beaten eggs and enough of your reduced stock to moisten the filling thoroughly. Season generously with black pepper and salt.

Prepare and Fill the Pie:

Brush your pie dish generously with olive oil. Lay three sheets of filo one by one, brushing each layer lightly with oil and alternating the direction. Fill the lined dish with your chicken mixture folding any overhanging edges back over the filling.

Top and Seal the Pie:

Cover the mixture with three more filo sheets again brushing with oil. Tuck in all the edges to seal so the filling is completely encased in pastry. Give a final brush of oil to make the top glossy.

Bake the Pie:

Bake in a hot oven at two hundred thirty degrees Celsius for fifteen minutes so the filo can start crisping. Remove from the oven and lower the temperature to two hundred degrees. Use a sharp knife to cut the pie into slices then return it to the oven and let it bake until the filo is deeply golden and shatteringly crisp about forty five minutes more.

Rest and Serve:

Let the pie rest out of the oven for ten to twenty minutes before cutting further. This helps the filling set so you get tidy slices. Serve warm and enjoy

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My favorite part of this dish is the sweet tender onions that dissolve into the filling making every bite juicy and full of flavor. I once made this pie for a spring picnic and even after a bumpy car ride each wedge held together and tasted better than ever.

Storage Tips

This pie keeps well in the fridge for up to three days. Store leftovers tightly wrapped or in a covered container. To reheat warm slices in a low oven so the filo stays crisp instead of microwaving.

Ingredient Substitutions

If you cannot find filo pastry you could use store bought puff pastry for a different but still delicious flavor and texture. Leftover roast chicken works fine in a pinch just make sure to add a splash of good chicken stock for moisture.

Serving Suggestions

Serve with a simple tomato cucumber salad for brightness or a dish of creamy tzatziki for dipping. I love pairing it with a sharp feta cheese and briny olives for a true Greek spread.

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Cultural Context

Greek pies like this are a centerpiece at gatherings from holidays to family Sundays. They embody the spirit of generosity and celebration. The process of layering pastry and simmering stock connects cooks to a long tradition of hospitality.

Recipe FAQs

→ What type of chicken works best in this dish?

A whole chicken is preferred, as simmering with onions produces deeply flavorful meat and homemade stock for the filling.

→ Can I substitute puff pastry for filo pastry?

Filo pastry provides a lighter, crispier texture, but puff pastry may be used for a heartier, flakier crust if desired.

→ Why is resting time important before serving?

Allowing the pie to rest after baking helps the filling firm up, making it much easier to slice and serve neatly.

→ How do I achieve a crisp pastry top?

Brush each pastry layer with olive oil and bake at a high temperature initially for a deeply golden, crisp surface.

→ How should leftovers be stored?

Once cooled, store slices in an airtight container in the refrigerator and reheat in the oven for best results.