Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, greek chicken pie. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Greek chicken pie is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Greek chicken pie is something that I’ve loved my whole life.
Kotopita: Greek Style Chicken in Phyllo Pie. This Greek Chicken Pie Recipe is made from scratch with the crispiest homemade phyllo. And a creamy and flavorful filling made of bechamel sauce, colorful peppers, and fresh herbs. This sensational Greek chicken pie was discovered by Rick Stein in a mountain village in the Zagori The pie is made from a whole chicken.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have greek chicken pie using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Greek chicken pie:
- Take 1 packet of filo pastry
- Prepare 3 tbsp margarine
- Make ready 2 carrots (grated)
- Get 1 orange pepper (cubed)
- Make ready 1 onion(cubed)
- Make ready 250 grams white mushrooms (sliced)
- Make ready 750 grams chicken thighs
- Take 125 grams feta cheese (crumbled)
- Make ready 6 tbsp evaporated milk
- Make ready 2 tbsp extra virgin olive oil
- Take 3 tbsp corn flour
- Make ready 1 black pepper
- Prepare 1 sea salt
Savory pies are part of every Greek household and come into different shapes and sizes. Kotopita: A Greek Style Chicken Pot Pie. Kotopita (pronounced KOH-toh-PEE-tah) is one of these Think of Kotopita like the Greek version of a Chicken Pot Pie. With a flaky filo crust and feta cheese.
Steps to make Greek chicken pie:
- Boil the thighs in salted water until cooked to the bone. Let them cool and keep only the meat. Set aside a cup of the chicken stock produced.
- Saute the pepper, carrots, onions and mushroom in a wok with all the olive oil. When tender, add the chicken stock , the corn flour and 2 out of the 6 tablespoons of evaporated milk. Reduce all liquids until a cream is formed. The add the chicken meat sliced and cook for another 2 to 3 minutes. At the end add the feta cheese and black pepper. Remove from heat.
- Melt the margarine. Start brushing a cake tin with the melted margarine and then each filo sheet for half of the sheets of the pack. Add half of the creamy chicken filling. Add two more filo sheets and then the rest of the chicken filling. Top with the rest of the filo sheets brushing each with the remaining melted margarine. With the bruch, press all excess filo with the brush in an inward direction to the cake tin walls.
- Bake for 25 minutes at 200oC. Then pour on the top the remaining 2 tablespoons of the evaporated milk. Bake for another 10 minutes.
- Wait until the pie is slighly cooled before serving.
Kotopita (pronounced KOH-toh-PEE-tah) is one of these Think of Kotopita like the Greek version of a Chicken Pot Pie. With a flaky filo crust and feta cheese. Look no further than this Greek chicken pie with Greek salad. It's crispy, golden and full of flavour. Brush with any remaining butter and scatter with.
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