Recipe for Kotopita – Greek Style Chicken Pie
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 grated Kefalotiri, Parmesan, or Romano cheese
- 2 cups Bechamel sauce
- Nutmeg (optional)
- 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.
** You can also choose to roll the filling within the phyllo in individual triangles or other shapes.
This post was written by Greek Boston