The most yummy Greek chicken pie (Kotopita) with an amazingly moist filling, wrapped in crispy golden-brown phyllo dough! Savory pies are part of every Greek household and come into different shapes and sizes. One of our favorites is this chicken pie, as it is also a great way to use some leftover chicken and make a delicious brand new dish!
What is Greek Chicken pie (Kotopita)?
Kotopita is a classic Greek chicken pie and that means it is made with phyllo pastry.
As with many traditional Greek pies, the aim is to have a filling that is creamy but not runny. That’s because a runny pie filling will spoil the pastry and make a mess! The filling also adds ham and bacon to enhance the flavor.
A classic style of pie: Made with phyllo pastry, it is the kind of chicken pie seen across Greece.
Creamy, not runny: The pie filling needs to be creamy and not too runny to get the right effect.
What you’ll need to make Greek Chicken Pie the traditional way
When in Greece, making a traditional chicken pie (kotopita) requires using either homemade phyllo dough or commercial ‘village’ dough (xoriatiko phyllo), which is a little bit thicker than the usually paper thin phyllo and gives a more rustic touch.
As ‘village dough’ is a little bit difficult to find, you can make this Chicken pie recipe using either commercial phyllo dough, or, if you are feeling adventurous enough, make your own homemade phyllo!
Roll each sheet of dough with passion for good food and it will truly reward you with a crispy, flaky and delicious crust on your traditional Greek chicken pie!
Make sure you add some kefalotyri to the bechamel sauce to make it an authentic Greek style. If you can’t find this, you can always use some feta cheese in its place.
Don’t add vegetables such as carrots or peas as this is more for a chicken pot pie dish and not the way you would see it in Greece.
Greek Chicken Pie Key Ingredients
Chicken filling: I used around 1kg or 35 ounces of chicken for the recipe and cooked it with onions and sea salt.
Bechamel sauce: For the sauce, you’ll want butter, flour and milk with chicken stock, kefalotyri, eggs and nutmeg.
Pie filling: As well as the chicken and sauce, add some chopped ham and bacon.
Pie case: Phyllo pastry sheets are really one of the easiest and also delicious options for this, brushed with melted butter.
Key Preparation Tips for Kotopita
There are a few simple steps to make this Greek Chicken pie recipe:
Cook the chicken
Make the béchamel sauce
Assemble the chicken pie
Cook the chicken
Place the chicken in a deep pan and cover with water. Slice onions and add to the boiling water along with a hearty pinch of sea salt. Bring to a boil over medium heat.
Some white froth may appear on the water while the chicken cooks. Using a slotted spoon, remove any foam that appears. Simmer for about 40 minutes until the chicken is cooked through, adding a lid to keep in all of those delicious juices.
Remove the chicken from the pan and allow it to cool for a while before storing the chicken on the stove. Remove the skin and bones from the chicken and cut it into thin strips when it’s cold.
Make the béchamel sauce for the Chicken pie
For the béchamel sauce, melt 5 tbsp butter in a large pan. To the melted butter, add 7 tbsp flour and whisk constantly until smooth.
In a saucepan, heat the milk over medium-low heat. When it is warm, gradually add the milk while continuously whisking. Continue to whisk until the mixture thickens somewhat.
Remove from the heat and add the kefalotyri, eggs, a pinch of nutmeg, salt and pepper. Stir in the chicken and chopped ham and bacon.
Prepare the Chicken pie
Remove the phyllo roll from its plastic sleeve and spread it out on a clean surface. Brush the bottom and sides of a baking tray with butter (about 35 by 25 cm) before removing the phyllo roll from the plastic sleeve.
You’ll need 8 sheets of phyllo for this recipe’s crust.
Begin by laying sheets one at a time in the tray, carefully distributing the melted butter over each one. Add the filling, smoothing it out with a spatula.
Fold the flaps of phyllo over the chicken mixture. Add 4 layers of phyllo on top, brushing each sheet with melted butter as you go. Trim some of the excessive phyllo if desired, then fold and roll it up on the edges.
Brush the top of the pastry with butter or oil and sprinkle it with water. Shake a few white sesame seeds on top then use a knife to make some holes to allow the steam to escape while cooking.
Cook the Kotopita in the preheated oven at 180C for 50-60 minutes. The pastry should be crisp and golden. Allow it to cool for a bit before serving.
Can you use puff pastry for Kotopita?
I know the urge to use puff pastry because it is easier to work with than phyllo pastry. But trust me when I say you will get a much better result by using the right type of pastry. And it is more authentic!
You can use store-bought sheets of phyllo pastry or even make your own if you have a little extra time. But definitely don’t be tempted to just make do with puff pastry for the recipe.
Making ahead of time and storing
To make ahead, assemble the Kotopita and place it on a baking sheet lined with parchment paper. Brush the top of each slice with butter and sprinkle it with sesame seeds, if desired.
Place the tray in the freezer and chill the pie until firmly frozen. Remove the dish, wrap it with plastic wrap, and return it to the freezer for longer storage. They will keep for up to three months if frozen correctly.
Cover the tray with foil and cook from frozen for 30 minutes at 350°F, then take off the foil and bake until golden for an additional 20-25 minutes.
They’re done when the phyllo is golden brown, regardless of whether you bake them right after making or from frozen.
Serving suggestions
You can enjoy the Greek chicken pie just as it is but if you want to make it into more of a meal, a nice Greek salad would work well with it. You could also add a favorite potato side dish.
You could even make smaller versions of the pie and serve it as part of a buffet at your next family party. Just make sure it has a little time to cool before everyone tucks in!
More delicious Greek Pies!
If you love a traditional Greek pie, the below recipes are made for you!
The most yummy chicken pie, with an amazingly moist filling, wrapped in crispy golden-brown phyllo! Savory pies are part of every Greek household and come into different shapes and sizes. One of our favorites is this chicken pie, as it is also a great way to use some leftover chicken and make a delicious brand new dish!
Ingredients
Scale
1 chicken, 1kg (35 ounces)
3 red onions, sliced
1 cup kefalotyri, grated, or any hard yellow cheese
Wash thoroughly the chicken and place in a deep pan. Pour in enough water to cover the chicken and add the sliced onions and a good pinch of sea salt and bring to the boil. While the chicken boils, some white foam will probably surface on the water. Remove that foam with a slotted spoon. Put the lid on and boil for about 40 minutes, until the chicken is cooked through.
Remove the chicken from the pan and let it cool down for a while and keep the chicken stove aside. When it cools down, remove the skin and bones from the chicken and cut he meat into thin strips.
In the meantime, prepare the bechamel sauce. For the bechamel sauce, use a large pan and melt 5 tbsps butter. Add 7 tbsps of flour to the melted butter, whisking continuously to make a paste. Add the milk, warmed, in a steady steam, whisking continuously. Pour in 1 1/2 cup of the chicken stove and continue whisking, until it slightly thickens. Remove from the heat and add the kefalotyri, the eggs, a pinch of nutmeg, salt and pepper and whisk. Add the chicken, along with the chopped ham and bacon and stir.
Melt the rest of the butter. Using a pastry brush, butter the bottom and sides of a baking tray (approx. 35*25 cm) and remove the phyllo roll from the plastic sleeve. You will use 8 sheets of phyllo for the bottom of the pie.
Begin by layering sheets one by one in the bottom of the tray, making sure to sprinkle each one thoroughly with the melted butter. Tip in the filling, smoothing the surface with a spatula. Fold the phyllo sheet flaps in over the chicken mixture. Add 4 sheets on top, sprinkling each sheet with melted butter. With a knife trim some of the excessive phyllo, if you like, and fold, rolling the rest on the edges. Brush the top with oil or butter and sprinkle with some water. Sprinkle with some white sesame seeds on top. Use a knife to make some holes on the top.
Bake in a preheated oven at 180C for 50-60 minutes, until the phyllo is crisp and golden. Let it cool down for a while before serving.
This looks interesting and worth making! Just a couple of questions: What happens to the onions? If they boil with the chicken (for 40 minutes), do you discard them or add to chicken mixture? I can easily see myself trying variations on this recipe—such as adding some veggies—but don’t want to without first making it according to your instructions!
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Efharistó!
This looks interesting and worth making! Just a couple of questions: What happens to the onions? If they boil with the chicken (for 40 minutes), do you discard them or add to chicken mixture? I can easily see myself trying variations on this recipe—such as adding some veggies—but don’t want to without first making it according to your instructions!
Could the stock made from the simmering the chick not be used instead of milk?
Seams such a pity for it to go to waste
Where do the ham and bacon go?
Step 3- add them to the béchamel together with the chicken and the rest of the ingredients 🙂