Made with Kataifi, these thin strands of noodle-like pastry make an excellent crispy topping for this hearty chicken pot pie.






Skill level

Average: 5 (1 vote)


  • 2 tbsp olive oil
  • 2 leeks, finely sliced
  • 1 large carrot, cut into an even dice
  • 1 stalk of celery, finely chopped
  • 2 cloves garlic, minced
  • 4 tbsp plain flour
  • 2 cups chicken stock
  • 1 cup pouring cream
  • 400 g shredded cooked chicken
  • ground pepper
  • 3 tbsp finely chopped parsley
  • 1 cup frozen peas
  • 250 g Antoniou Kataifi Pastry
  • 150 g butter, melted
  • ¼ cup grated Parmesan cheese

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.


Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge for at least 2 hours, still in its plastic bag to allow it to come up to room temperature.

1. Preheat your oven to 180°C.

2. Heat the olive oil on a medium heat in a large pot and add the leeks, carrot, celery and garlic. Cook until softened (approx. 5-6 mins).

3. Add the flour and stir through the softened veggies. Add the chicken stock and cream and allow the mixture to come to a boil. 

4. Then add the chicken, pepper, parsley and peas and cook for a further 5 mins. Remove from the heat and allow the mixture to cool completely. Add the chicken pie mixture to a 2-litre casserole ovenproof dish. 

5. Take the bundle of Kataifi Pastry out of its bag, unravel and tear away the required amount. Using your fingers, separate and fluff up the strands of Kataifi. 

6. Combine the butter and parmesan cheese in a bowl, pour over the Kataifi and mix through with your hands ensuring all strands are evenly coated. Place the Kataifi Pastry on top of your chicken mixture ensuring it covers the pot completely.

7. Bake in the oven for 30 mins until the Kataifi is golden and pie is bubbling. Allow to rest for 10 mins before serving.


Recipe & photography for Antoniou Fillo Pastry by Souvlaki for the Soul.