Best Greek Chicken Pie Stein (Print)
Golden filo layers filled with juicy chicken, simmered onions, and rich stock, creating a satisfying baked dish.
# 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
07 -
Salt, to taste
→ Pastry
08 -
6 sheets filo pastry
# Steps:
01 -
Place onions, unsalted butter, and olive oil in a large covered pan or stockpot. Add whole chicken and enough water so the chicken is nearly submerged.
02 -
Cover and bring to a boil over medium-high heat. Reduce 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. Rapidly boil the liquid to reduce it to a gelatinous stock.
04 -
Once cool enough to handle, strip all meat from the chicken, discarding the skin and bones.
05 -
In a large bowl, mix the shredded chicken and reserved onions. Add beaten eggs and enough reduced stock to moisten the filling. Season 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 prepared dish with 3 sheets of filo pastry, alternating direction and brushing each layer lightly with olive oil.
08 -
Add the chicken mixture to the lined dish. Fold over any overhanging filo edges. Cover with the remaining 3 sheets of filo, alternating orientation. Fold in edges to seal 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 into 6 or 8 wedges, return to the oven and bake for an additional 45 minutes.
11 -
Allow the pie to rest for 10 to 20 minutes after baking. Serve warm.
# Additional Notes:
01 -
Allowing the pie to rest before serving ensures the filling sets properly and slices cleanly.