Kotopoulo Kopita (Greek Chicken Pie)

Kotopoulo Kopita (Greek Chicken Pie)
 
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by YaDa Chef

 
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Ingredients

Ingredients
Method
 
  • 3 1/2 cups boneless skinless Chicken cut into 1/4 inch cubes*
  • 3 1/2 cups potatoes cut into 1/4 cubes*
  • 4 cups stock (use the water used in cooking the chicken)
  • juice from 3-4 lemons
  • 2tsp salt
  • 1 tsp pepper
  • 2 tsp dried oregano
  • 8 cloves of garlic finely minced
  • 1/2 cup olive oil
  • 1/3 cup flour (sub slurry made from 1 cup water and 2-3TB of corn starch)
  • 1 ½ cups crumbled Feta
  • 1 cup frozen peas
  • 1 large carrot slice in rounds
  • 2 stalks of celery sliced
  • ¼ cup chopped parsley
  • 14 sheets filo dough
  • ¼ cup butter or olive oil
If using raw place the chicken in the water and season with 1tsp salt and ½ tsp pepper. Bring the water to a boil and reduce heat and simmer for 25-30 minutes. Remove chicken reserving the water. Save the "stock". Add potatoes to stock. Bring back to a boil and reduce heat. Cook potatoes for 12-15 minutes. Strain the liquid into a bowl. Dice the chicken by hand or pulse in a food processor for 45 seconds to 1 minute being careful not to turn the chicken into a puree.

Heat 1TB olive oil in a large skillet. Sautee garlic until soft(1 minute). Add remaining 4TB olive oil to skillet. Add flour (or cornstarch slurry) and whisk to combine. Add stock and oregano whisking constantly until combined and thicken. Remove from heat and let cool.

Preheat oven to 375°F/190°C.Gas Mark 5

Mix chicken with vegetables, cheese and sauce. Stir to combine.

Grease a 9x13 baking dish with melted butter or olive oil. Place one piece of filo in the bottom and brush with melted butter or oil. Repeat this with 6 more sheets. Pour chicken mixture onto the filo. Spread evenly. Top with remaining filo sheets making sure to moisten with the butter or oil each sheet.

Place in oven and bake for 40-45 minutes or until the center hot and filo is golden brown and center is bubbling.

Kotopoulo Kopita (Greek Chicken Pie)

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This recipe was uploaded by YaDa Chef

 
 
I love almost EVERYTHING Greek....many summers were spent there in the Islands and we had the best cook around. The original recipe was a bit different than this. I made the classic Greek Lemon Chicken (Kotopoulo Skorthato) for Sunday Supper. With the leftovers I reworked this recipe to what you see. Obviously my chicken and potatoes were cooked and the lemon sauce left was thickened with a slurry made from 1 cup of water and 2 TB cornstarch to keep it gluten free.

Method


If using raw place the chicken in the water and season with 1tsp salt and ½ tsp pepper. Bring the water to a boil and reduce heat and simmer for 25-30 minutes. Remove chicken reserving the water. Save the "stock". Add potatoes to stock. Bring back to a boil and reduce heat. Cook potatoes for 12-15 minutes. Strain the liquid into a bowl. Dice the chicken by hand or pulse in a food processor for 45 seconds to 1 minute being careful not to turn the chicken into a puree.

Heat 1TB olive oil in a large skillet. Sautee garlic until soft(1 minute). Add remaining 4TB olive oil to skillet. Add flour (or cornstarch slurry) and whisk to combine. Add stock and oregano whisking constantly until combined and thicken. Remove from heat and let cool.

Preheat oven to 375°F/190°C.Gas Mark 5

Mix chicken with vegetables, cheese and sauce. Stir to combine.

Grease a 9x13 baking dish with melted butter or olive oil. Place one piece of filo in the bottom and brush with melted butter or oil. Repeat this with 6 more sheets. Pour chicken mixture onto the filo. Spread evenly. Top with remaining filo sheets making sure to moisten with the butter or oil each sheet.

Place in oven and bake for 40-45 minutes or until the center hot and filo is golden brown and center is bubbling.
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