Recipe for Kotopita – Greek Style Chicken Pie

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Kotopita is savory pie made with a flavorful chicken filling, topped with flaky phyllo dough sheets and baked to a golden brown. It’s like a Grecian chicken potpie!



  • 3 lbs. chicken
  • 1 lb. sliced onion
  • 1 stalk celery
  • 2 teaspoons salt
  • 1 cup butter
  • 5 slightly beaten eggs
  • 1 cup Kefalotiri cheese
  • 2 cups Bechamel sauce
  • Nutmeg
  • 1 lb. Phyllo (pastry sheets)

Directions to Prepare Greek Chicken Pie:

Preheat oven to 350 Degrees Fahrenheit.

Wash the chicken and place in a saucepan. Add the onions, peppercorns, celery and 3 cups boiling water. Cover and simmer gently over a low heat for about 2 hours or until chicken is tender.

Add salt during the last hour and promptly remove from the heat.

Discard skin and bones and dice meat.

Return to saucepan, add 2 tablespoons of the butter and cook with the onions until stock has evaporated.

Cool and add the eggs, cheese, béchamel sauce and nutmeg.

Butter a 9×13 inch baking pan. Line the bottom and sides of the pan with 5 to 6 pastry sheets, brushing each sheet with butter.

Spread chicken filling evenly over the pastry and cover with remaining pastry sheets, brushing each sheet with butter.

Cut 3-inch strips though the three top pastry sheets diagonally across pan. Brush top with butter and sprinkle with water.

Bake for 45 minutes. Cut into diamond shaped pieces.

Serve hot.

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This post was written by GreekBoston.com