Flaky Juicy Chicken Pie


Chicken Pie

Pies with or without phyllo are an essential part of Greek culture and kitchen. Throughout Greece there is a vast range of diverse types of pies that are made locally with goods that can be found in nature.

Basically, there are two types of pies; the ones with meat and the meatless. Meatless pies are made with vegetables, spinach i.e. spanakopita or with greens that sprout in the fields. Usually, these pies apart from greens have feta cheese as well. Women in villages make their own phyllo while most of housewives in the big cities buy it from food stores.

Chicken Pie

Meat pies are made with either lamb, chicken or ground beef. Again, these too are made with phyllo and cheese. Not feta that much but other types of cheese that melt better. All these pies were essential for people’s diet especially in the past since they were made with ingredients that one could easily find in nature and had available at home. Furthermore, especially the meatless ones were having a longer duration and could be eaten even after two days without having to be stored in cold.

People during their trips with horses or carriages, usually apart from vegetables and cheese were carrying pies to feed themselves. Even today phyllo pies are very common and are made as often as possible. Spanakopita for example is a pie that a household eats at least twice a month. Also, with new vegetables that came to this country the variety of ingredients used to make a pie have increased and now we make pies with almost everything including squashes, tomatoes peppers and other produce that came to Europe and Greece from the New World.

Chicken Pie

I had bought a type of phyllo that probably doesn’t circulate in other countries apart from here. It is a type of phyllo that resembles very much the rustic phyllo country housewives make on their own. It is not as thin as the usual one and when it is baked it looks very close to the hand made. I had it for a long time in my freezer and didn’t have the time to make anything with it. So, last Saturday and with a fear of expiring I decided to make a chicken pie. This is a very easy pie with ingredients almost every household has and apart from quite easy to make, it is super tasty. If you don’t want to mess with phyllo you may use puff pastry which is certainly a lot easier to handle. The most important thing is the filling which was absolutely delicious.

Chicken Pie

 

5.0 from 3 reviews
Flaky Juicy Chicken Pie
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer / Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 2 chicken breasts, skinless, boneless, cut in small cubes
  • 2 onions, sliced
  • 1 green pepper, sliced
  • 1 colored bell pepper, sliced (I used orange)
  • 100 gr. / 4 oz. mushrooms, sliced
  • ½ cup chicken stock
  • ½ cup light cream
  • 2 cups, yellow cheese any type you like (I used gouda but you can use gruyere or cheddar etc.)
  • Salt, pepper
  • ½ to 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp poultry seasoning
  • ½ cup cracked wheat
  • 1 phyllo package of ten sheets or puff pastry
  • Olive oil for sautéing and brushing the phyllo sheets
Instructions/ Εκτέλεση
  1. In a heavy skillet pour couple of olive oil tbsp and sauté the onions until they start to soften.
  2. Add the peppers and sauté until they start to soften too.
  3. Throw the mushrooms and continue to sauté until they become soft too.
  4. Add some salt and pepper, not too much because you will season later too.
  5. Remove from the fire and transfer them to a bowl.
  6. In the same skillet pour couple of tbsp. of olive oil and sauté the chicken pieces in high heat.
  7. Throw the vegetables and pour the chicken stock.
  8. Let them boil until the stock is absorbed.
  9. Pour the light cream, salt, pepper, cumin, paprika and poultry seasoning and stir.
  10. Add the cracked wheat and let boil until almost all the cream is absorbed.
  11. Remove from fire.
  12. Take a round pan with about 40cm / 16 in. diameter.
  13. Oil it well and place one phyllo sheet to cover the bottom and exceed the sides.
  14. Oil it again.
  15. Place another phyllo sheet.
  16. Repeat this 5 times.
  17. Add the chicken filling and level it.
  18. Start putting phyllo sheets on top of filling following the exact same procedure as before.
  19. In the end cut the excessive phyllos from the sides and close the pie by making a cord around with the phyllo.
  20. Cut the upper part with a sharp knife and put it in a preheated oven at 175°C / 350°F.
  21. Be careful to cut the upper phyllo part and not the lower one.
  22. Bake for about 30 minutes or until the phyllo on top has gained a nice golden color.
  23. Remove from the oven and let it rest for about 15 minutes.
  24. Cut the pieces and serve.
  25. In case you use puff pastry you just have to place the first sheet, throw the filling on top and level it and cover with the other puff pastry sheet.
  26. The rest are the same.

 
5.0 from 3 reviews
Ζουμερή Κοτόπιτα
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ορεκτικό / Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
  • 2 στήθη κοτόπουλου, χωρίς πέτσα, χωρίς κόκαλα, κομμένα σε μικρούς κύβους
  • 2 κρεμμύδια, κομμένα σε φέτες
  • 1 πράσινη πιπεριά, σε φέτες
  • 1 πορτοκαλί πιπεριά, κομμένη σε φέτες
  • 100 γρ. μανιτάρια, κομμένα σε φέτες
  • ½ φλ. ζωμό κοτοπούλου
  • ½ φλ. κρέμα γάλακτος 15% λιπαρά
  • 2 φλιτζάνια, κίτρινο τυρί οποιοδήποτε είδος σας αρέσει (χρησιμοποίησα γκούντα αλλά μπορείτε να χρησιμοποιήσετε γραβιέρα ή τσένταρ κλπ.)
  • Αλάτι, πιπέρι
  • ½ με 1 κ.γ. κύμινο
  • ½ κ.γ. πάπρικα
  • ½ κ.γ. καρύκευμα πουλερικών
  • ½ φλ. πλιγούρι
  • 1 πακέτο φύλλο κρούστας
  • Ελαιόλαδο για το σοτάρισμα και το άλλειμα των φύλλων
Instructions/ Εκτέλεση
  1. Σε ένα τηγάνι ρίχνουμε δυο κουταλιές της σούπας ελαιόλαδο και σοτάρουμε τα κρεμμύδια μέχρι να αρχίσουν να μαλακώνουν.
  2. Προσθέτουμε τις πιπεριές και σοτάρουμε μέχρι να αρχίσουν να μαλακώνουν επίσης.
  3. Ρίχνουμε τα μανιτάρια και συνεχίζουμε να σοτάρουμε μέχρι να μαλακώσουν.
  4. Προσθέτουμε λίγο αλάτι και πιπέρι, όχι πάρα πολύ γιατί θα αλατίσουμε και αργότερα.
  5. Αφαιρούμε από τη φωτιά και τα βάζουμε σε ένα μπολ.
  6. Στην ίδια κατσαρόλα ρίχνουμε δυο κουταλιές ελαιόλαδο και σοτάρουμε τα κομμάτια του κοτόπουλου σε δυνατή φωτιά.
  7. Ρίχνουμε τα λαχανικά και τον ζωμό κοτόπουλου.
  8. Αφήνουμε να βράσουν μέχρι να απορροφηθεί ο ζωμός.
  9. Ρίχνουμε την κρέμα, το αλάτι, το πιπέρι, το κύμινο, την πάπρικα και το καρύκευμα πουλερικών και ανακατεύουμε.
  10. Προσθέτουμε το πλιγούρι και το αφήνουμε να βράσει μέχρι να απορροφηθεί σχεδόν όλη η κρέμα.
  11. Αφαιρέστε από τη φωτιά.
  12. Πάρτε ένα στρογγυλό ταψί με περίπου 40cm διάμετρο.
  13. Λαδώστε το καλά και βάλτε ένα φύλλο έτσι ώστε να καλύψει τον πάτο και να εξέχει από τις πλευρές.
  14. Λαδώστε και πάλι.
  15. Βάλτε άλλο ένα φύλλο.
  16. Επαναλάβετέ το 5 φορές.
  17. Όταν έχει τοποθετηθεί και το έβδομο φύλλο, προσθέστε τη γέμιση και στρώστε.
  18. Ακολουθείστε την ίδια διαδικασία όπως και πριν με τα φύλλα.
  19. Κλείστε την πίτα κάνοντας ένα κορδόνι γύρω γύρω.
  20. Κόψτε το πάνω μέρος με ένα αιχμηρό μαχαίρι και το βάλτε σε προθερμασμένο φούρνο στους 175° C.
  21. Να είστε προσεκτικοί όταν κόψετε το πάνω φύλλο κρούστας μην κόψετε και αυτό κάτω από τη γέμιση.
  22. Ψήστε για 30 λεπτά περίπου ή μέχρι το φύλλο να πάρει ένα χρυσαφί χρώμα.
  23. Αφαιρέστε από το φούρνο και αφήστε το να ξεκουραστεί για περίπου 15 λεπτά.
  24. Κόψτε τα κομμάτια και σερβίρετε.
  25. Σε περίπτωση που χρησιμοποιήσετε σφολιάτα απλά πρέπει να τοποθετήσετε το πρώτο φύλλο σφολιάτας, να ρίξετε την γέμιση από πάνω και να τη σκεπάσετε με το άλλο φύλλο σφολιάτας.
  26. Τα υπόλοιπα είναι τα ίδια.

 

12 Responses to Flaky Juicy Chicken Pie

    1
  1. grace says:

    i’ve never tried using phyllo for my chicken pies–what a delicious idea!

  2. 2
  3. Miz Helen says:

    I just pinned your Chicken Pie it looks amazing! Thanks so much for sharing with us at Full Plate Thursday,we are so happy to have you join us. Have a wonderful week and come back to see us real soon!
    Miz Helen

  4. 3
  5. mjskitchen says:

    The chicken pies I’m use to are so heavy with biscuit dough that one feels quite guilty eating them. Your phyllo would definitely take that feeling of guilt away – from me anyway. Still comfort food but without the guilt. :)

  6. 4
  7. Creamy, delicious and flaky crispy crust. This is one delicious dish and great comfort food! Sharing this of course!

  8. 5
  9. Susan says:

    It’s starting to be chicken pie season here and yours is truly unique (to me) with the phyllo dough and looks delicious!

  10. 6
  11. I love savory pies! Such a great centerpiece for dinner. This looks wonderful — thanks.

  12. 7
  13. Sissi says:

    I love filo pastry, I can only get the most popular thinnest version, but I’d love to taste this thicker one too one day! Your chicken pie does look very juicy indeed! I stuff filo rolls with lots of different things, but never thought of chicken, mushroom and pepper combination. It sounds and looks fantastic!

  14. 8
  15. Kate says:

    I made my own version of a meatless pie to bring over to a friend’s house this weekend and extra for us! I used puff pastry instead of phyllo though.

  16. 9
  17. Mimi says:

    That is just beautiful! With phylllo it’s almost too pretty to eat!

  18. 10
  19. Gloria says:

    absolutely delicious Katerina !!

  20. 11
  21. That looks absolutely delicious! I’m so jealous you are able to purchase that type of “phyllo”! ♥

  22. 12
  23. This reminds me of chicken pot pie :-)) Looks really super with that flaky filo!

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