Rick Stein’s Delicious Greek Chicken Pie Recipe

Rick Stein’s Greek Chicken Pie, or Kotopita, is a culinary gem that showcases the traditional flavors of Greece. The dish is characterized by its use of a whole poached chicken, which imparts a deep, savory flavor to the filling. The poaching liquid, reduced to a rich stock, is combined with sautéed onions and eggs, creating a luscious filling encased in layers of crisp filo pastry. This pie is not only a testament to Greek culinary traditions but also a celebration of the simplicity and depth of flavor that can be achieved with a few quality ingredients.

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Ingredients

To prepare Rick Stein’s Greek Chicken Pie, you will need the following ingredients:​

• 1 kg onions

• 30 g butter

• 2 tablespoons olive oil

• 1 whole chicken

• 3 eggs

• Salt and black pepper, to taste

• 6 sheets of filo pastry​

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Preparation

Step 1: Poaching the Chicken

Begin by placing the onions, butter, and olive oil into a large pan or stockpot with a lid. Add the whole chicken and pour in enough water to nearly submerge the bird. Cover with the lid, bring the water to a boil, then reduce the heat to a gentle simmer. Poach the chicken for about 1½ hours until it’s fully cooked.​

Step 2: Preparing the Filling

Once the chicken is cooked, remove it from the pan and strain the cooking liquid into another pan, retaining the onions. Boil the liquid vigorously to reduce it to a flavorful, gelatinous stock. Allow the chicken to cool before removing all the meat from the bones and skin. Combine the shredded chicken and reserved onions in a large bowl. Add the eggs and reduced stock, seasoning with salt and black pepper to taste. Mix thoroughly to combine

Step 3: Assembling the Pie

Preheat the oven to 230°C (Gas Mark 8). Grease a round pie dish with olive oil. Line the dish with three sheets of filo pastry, alternating the direction of each sheet and brushing each layer with a little olive oil. Add the chicken mixture, folding the overhanging edges of the filo over the filling. Top with another three layers of filo, again alternating the direction and brushing each layer with olive oil. Fold in the overhanging edges to seal the pie and brush the top with more olive oil.​

Step 4: Baking

Bake the pie for 15 minutes, then reduce the oven temperature to 200°C (Gas Mark 6). Cut the pie into 6 or 8 wedges and continue baking for a further 45 minutes until the filo is golden and crisp. Allow the pie to rest for 10–20 minutes before serving.

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Mistakes to Avoid

• Overcooking the Chicken: Ensure the chicken is poached gently to prevent it from becoming dry.​

• Underseasoning: The filling relies on the poaching liquid for flavor; be sure to reduce it sufficiently and season well.​

• Skipping the Resting Time: Allowing the pie to rest before serving helps the filling set and makes it easier to slice.​

• Using Cold Filo Pastry: Filo pastry should be at room temperature to prevent it from tearing during assembly.​

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Ingredient Alternatives

• Chicken: While a whole chicken is traditional, you can use boneless, skinless chicken thighs or breasts for a quicker preparation.​

• Filo Pastry: If filo pastry is unavailable, puff pastry can be used, though it will result in a different texture.​

• Onions: For a milder flavor, leeks can be substituted for onions.​

• Eggs: If eggs are not preferred, a mixture of Greek yogurt and a binding agent like cornstarch can be used as a substitute.

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Tips and Tricks

• Flavor Enhancements: Add herbs such as oregano or thyme to the filling for an extra layer of flavor.​

• Crispier Pastry: Brush the filo pastry layers with melted butter instead of olive oil for a richer taste and crispier texture.​

• Serving Suggestions: Pair the pie with a light Greek salad or a side of tzatziki for a refreshing contrast.​

Suggestions

Rick Stein’s Greek Chicken Pie, or Kotopita, is a versatile dish that pairs wonderfully with a variety of sides and beverages. Here are some suggestions to enhance your meal:​

Side Dishes

• Greek Salad: A refreshing combination of tomatoes, cucumbers, red onions, olives, and feta cheese, dressed with olive oil and oregano.​

• Tzatziki: A creamy yogurt-based dip with cucumber, garlic, and dill, perfect for balancing the richness of the pie.​

• Roasted Vegetables: Seasonal vegetables like carrots, zucchini, and bell peppers, roasted with olive oil and herbs, complement the flavors of the pie.​

Beverages

• Assyrtiko Wine: A crisp and refreshing white wine from Greece that pairs excellently with poultry dishes.​

• Retsina: A traditional Greek wine infused with pine resin, offering a unique flavor profile that complements Mediterranean cuisine.​

• Iced Tea with Lemon: A non-alcoholic option that provides a refreshing contrast to the savory pie.

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FAQ

Q: Can I prepare the pie in advance?

A: Yes, you can assemble the pie up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature before placing it in the oven.​

Q: Can I freeze the Kotopita?

A: Absolutely. After assembling the pie, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. To bake, remove the wrapping and bake from frozen, adding extra time as needed until the pastry is golden and crisp.​

Q: Can I use store-bought chicken stock instead of reducing the poaching liquid?

A: While using store-bought chicken stock is convenient, reducing the poaching liquid as described in the recipe enhances the depth of flavor and adds a gelatinous richness to the filling.​

Q: Can I make a vegetarian version of Kotopita?

A: Yes, substitute the chicken with a mixture of sautéed mushrooms, spinach, and cheese such as feta or ricotta. Ensure the filling is well-seasoned and has a similar texture to the original recipe.

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Conclusion

Rick Stein’s Greek Chicken Pie, Kotopita, is a delightful dish that brings the flavors of Greece to your table. The combination of poached chicken, sweet onions, and crispy filo pastry creates a comforting and satisfying meal. Whether served as a main course or as part of a larger spread, this pie is sure to impress your guests and become a favorite in your culinary repertoire.​

By following the detailed instructions and tips provided, you can recreate this traditional Greek dish with ease. The Kotopita not only offers a taste of Greek cuisine but also a glimpse into the rich culinary traditions of the Epirus region. Enjoy the process of making this dish and savor the delicious results with family and friends.

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