Kotopita (chicken pie)

Chicken pie is a family favourite with different versions around the world. This is a Greek-style pie with a chicken, leek and silverbeet filling encased in golden filo pastry.

Kotopita (chicken pie). Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  10 minutes

• cook

  1:30 hour

• difficulty

  Easy

Ingredients

• 2 tbsp olive oil
• 800 g chicken thighs, skin and bone removed
• 2 small leeks
• 2 cloves garlic
• 3 sprigs fresh oregano
• 2 bay leaves
• 2 tbsp plain flour
• ¾ cup white wine
• 1½ cups chicken stock
• 6 silverbeet leaves, blanched in boiling water, drained, excess water squeezed out
• 100 ml thickened cream
• 50 g pine nuts, toasted
• 10 sheets filo pastry
• 50 g butter, melted

Instructions

1. In a large, heavy-based casserole pan, heat the oil over a medium to high heat. Season and seal the chicken pieces for 1-2 minutes on each side in batches. Remove from the pan.
2. Now sweat off the leeks, garlic and herbs for 6-8 minutes or until soft and translucent.
3. Add the flour and cook, stirring constantly for 1 minute. Deglaze with white wine and using a wooden spoon, scrape the bottom of the pan to detach any caramelised bits. Cook for 3-4 minutes before adding the stock. Bring to the boil. Return the chicken to the pan and place a tight-fitting lid on. Cook the chicken over a low heat for 45 minutes, until the chicken falls apart easily.
4. Towards the end of the cooking time, preheat oven to 180°C.
5. Once cooked, remove the chicken and shred the meat. Discard oregano stalks and bay leaves. If the sauce is a little thin bring to the boil and reduce a little. Stir in the cream and cook for a further 2 minutes to thicken. Roughly chop the silverbeet. Remove pan from heat and add the shredded chicken, chopped silverbeet and pine nuts. Cool a little.
6. Brushing each sheet of filo with butter, line a square or rectangular pie dish using 8 sheets of pastry, allowing excess pastry to overhang. Pour in chicken mixture and fold extra pastry over. Place the last 2 buttered sheets of pastry on top and tuck in neatly encase the filling. Brush with a little extra butter and then using a sharp knife score on a diagonal. Bake in the oven for 25-30 minutes or until crisp and golden.
7. Cool for 10-15 minutes before serving.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.