Best Greek Chicken Pie Stein (Print Version)
# Ingredients:
→ Filling
01 -
Salt, add just as much as you like
02 -
Pepper, give it a good grind to your taste
03 -
3 eggs, whisked up
04 -
1 whole chicken, cleaned up, about 1.5 kg
05 -
Some extra olive oil for brushing and greasing your dish
06 -
2 big spoonfuls of olive oil
07 -
30 g of unsalted butter
08 -
1 kg onions, peeled then sliced
→ Pastry
09 -
6 filo pastry sheets
# Instructions:
01 -
Once it's baked, give your pie some chill time on the counter for about 10 to 20 minutes. It's easier to cut and serve when it isn't piping hot.
02 -
Take the pie out, turn the oven to 200°C. Slice it into 6 or 8 pieces, put it right back in and wait another 45 minutes.
03 -
Slide your pan into the hot oven and let it bake for 15 minutes.
04 -
Scoop all your chicken mix into the dish. Flip those filo edges over. Lay your last 3 pastry sheets on top, switching the direction with each. Tuck things in and really slather some olive oil on the top.
05 -
Keep lining the pie dish with 3 pastry sheets. Change up the way they're laid out and brush olive oil on each.
06 -
Fire up your oven to 230°C. Grease a round dish with just a bit of oil.
07 -
In a big bowl mix up the onions you saved and the shredded chicken. Pour in your eggs and a splash of that reduced stock until it's a bit wet but not soggy. Go in with salt and pepper as you like.
08 -
When it's cool enough, pull the chicken off the bones. Just use your hands. Toss out the skin and bones.
09 -
Lift out that chicken, set it aside so it can cool off. Pour the liquid through a fine sieve into a new pan, keep the onions! Crank the heat and boil fast until the broth is thick and jiggly.
10 -
Throw a lid on and bring everything up to a bubbly boil on medium-high. Then lower the heat and let it just simmer softly for about 90 minutes. You want to make sure the chicken is done all the way through.
11 -
Grab your biggest pot and toss in sliced onions, unsalted butter, and olive oil. Drop your chicken in and add water until it's almost covered.
# Notes:
01 -
Give the pie time to rest after baking so the filling doesn't spill and you can slice it up all neat.