If you’re looking for a comforting meal, this Greek Chicken Pie is just the ticket. It’s got that creamy filling and crispy phyllo that really makes it special. The vibrant peppers add a sweetness that brightens every bite!
Solves dry chicken, bland sauces, soggy crusts, and lengthy prep by delivering a creamy, well-seasoned pie with hidden veggies, simple weeknight steps, and reliable leftovers.
Cooking can be tricky when you have specific dietary needs. Sometimes, finding a pie that’s both delicious and safe can feel impossible. But with this recipe, you can enjoy a homemade pie that your whole family will love, despite gluten or diabetic diets.
This recipe works because it’s straightforward and doesn’t need tons of fancy ingredients. Prep only takes about 20 minutes, and then you’ll have a tasty pie ready in less than an hour. That’s a pretty good deal for a hearty meal!
If you love to bake and are curious about more recipes, you might want to try a tasty Salmon Orzo Salad for a lighter side dish.
Table of contents
Why You Will Love This Recipe
- Texture The flaky homemade phyllo pastry gives this pie a satisfying crunch, while the creamy filling offers a lovely contrast that keeps each bite interesting.
- Flavor With vibrant bell peppers and rich cheese, this pie avoids blandness and presents a hearty, savory taste that’s both comforting and exciting.
- Convenience The recipe simplifies making phyllo pastry, making it accessible even for those who may feel intimidated by it. You’ll be surprised at how easy it is.
- Storage Leftovers can be kept in the fridge for up to three days, so you can enjoy the deliciousness all week long without fussing over new meals each day.
Creamy Greek Chicken Pie
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 pieces 1x
- Category: main dish
- Method: baking
- Cuisine: Greek
- Diet: gluten free
Description
A delicious rustic Greek chicken pie featuring phyllo pastry and a flavorful chicken filling.
Ingredients
- 2 large chicken breasts (about 500g), boneless and skinless
- 1/2 small onion (about 25g), minced
- 1/2 red bell pepper (about 75g), minced
- 1/2 green bell pepper (about 75g), minced
- 1/2 yellow bell pepper (about 75g), minced
- 2 small spring onions (about 30g), minced
- a handful of fresh parsley (about 10g)
- 5 tablespoons flour (about 40g)
- 450 ml fresh milk
- 40 grams Greek kefalotyri cheese or Romano cheese, grated
- 1 large egg
- 200 grams all-purpose flour
- 11/2 teaspoon salt
- 1.5 tablespoons vinegar
- 2 tablespoons olive oil
- 100 grams tepid water
- 40 ml extra virgin olive oil
- 40 ml sunflower oil
- extra flour for dusting
Instructions
- Preheat Your Oven: Preheat your oven to 375 degrees F (190 degrees C). You will know it is ready when it gives off a comforting warmth and the air starts to smell slightly toasty.
- Prepare the Phyllo Pastry: Lay out your phyllo pastry with a light dusting of flour. Gently handle each layer so it does not tear; you want it to feel smooth and soft.
- Make the Filling: Combine the chicken, onion, red bell pepper, green bell pepper, yellow bell pepper, spring onions, parsley, flour, milk, cheese, egg, and season with salt, vinegar, and oil in a large bowl. Stir until thoroughly mixed. Allow the filling to cool for about 15 minutes to avoid soggy pastry.
- Assemble the Pie: Take a sheet of phyllo pastry and layer it into your pie dish, creating a cozy nest for your filling. Make sure it drapes nicely and overlaps. Pinch the edges together to prevent any filling from escaping.
- Bake to Golden Perfection: Slide your pie into the oven and let it bake for about 35 minutes, or until it is beautifully golden and the filling starts to bubble. Keep an eye on it to ensure it does not burn.
- Let It Rest: Once baked, take your pie out and let it cool for a bit before slicing. It should feel firm to the touch and the filling will set nicely.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If using homemade phyllo, keep it covered with a damp cloth while working to prevent drying out.
- If the phyllo tears, dust lightly with flour and handle gently to repair.
- Double-check the filling’s thickness to avoid a soggy pie, and drain excess liquid from chicken and veggies.
- Ensure to seal the edges tightly to prevent any leaking filling during baking.
- Reheating Instructions: Reheat in the oven at 350 degrees F (175 degrees C) for about 15 minutes or until heated through.
- Serving Suggestions: Serve with a side salad of mixed greens or pair with tzatziki for dipping. Garnish with fresh parsley before serving.
- Recipe Variations: Add spinach for extra greens and nutrition. Replace chicken with turkey for a unique twist. Incorporate feta cheese for additional flavor.
- Ingredient Notes: Choose fresh vegetables for the best pie. Substitute Greek kefalotyri cheese with Romano cheese if needed, keeping it grated for easier incorporation. Choose good quality flour for the best pastry texture.
Nutrition
- Serving Size: 1 piece
- Calories: 430
- Sugar: 4g
- Sodium: 601mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 39mg
Ingredient Notes
- Chicken breasts: You’ll want some juicy chicken here for that heartiness! Boneless, skinless works best. Try to choose organic for better flavor.
- Onion: A little minced onion adds great depth to the filling. Go for a small onion, and chop it finely for even cooking.
- Red bell pepper: This brings a pop of sweetness and color to the mix. Look for firm ones, no wrinkles, for the best taste.
- Green bell pepper: Adds a nice crunch and a bit of earthiness. Grab one that feels heavy in your hand; it’s a good sign of freshness.
- Yellow bell pepper: This one’s all about that mild sweetness and lovely color fusion. Pick a bright, shiny one for the best flavor.
- Spring onions: These add a fresh, mild bite. Look for green tops that are vibrant, avoid any that are wilting or browning.
- Fresh parsley: A handful of this bright herb brings some freshness to the filling. Chop it up, and go for a vibrant bunch without any yellowing leaves.
- Flour: You’ll use this for the pastry, so all-purpose works well here. Make sure it’s fresh; old flour can affect your dough’s texture.
- Fresh milk: This helps create a creamy filling. Whole milk is great for richness, but you can use any milk you enjoy.
- Greek kefalotyri cheese: This tangy cheese adds a nice richness. Romano is a solid swap if you can’t find kefalotyri, just keep it grated!
- Egg: You need one to bind everything together and make the crust golden. A room temperature egg will mix in better!
- All-purpose flour: For the dough, it’s your best bet! Choose a good quality brand for the best result, especially for a flaky crust.
- Vinegar: This little acid helps tenderize the dough. Apple cider or white vinegar works well; just a splash will do the trick!
- Olive oil: For a touch of richness in the filling and dough. Extra virgin is a favorite because of its robust flavor.
- Tepid water: This helps the dough come together nicely. Just warm it up slightly; you want it comfortable to the touch.
- Sunflower oil: It adds moisture without overpowering the other flavors. You can replace it with canola or another neutral oil if needed.
- Extra flour for dusting: You’ll need this to keep things from sticking when you roll out the dough. Just grab whatever all-purpose flour you have on hand!
Recipe Tips
- If using homemade phyllo, keep it covered with a damp cloth while you work to prevent it from drying out.
- When preparing the filling, letting it cool for about 15 minutes helps avoid tearing the pastry when assembling.
- If the phyllo tears, dusting lightly with flour and handling it gently can help repair and keep it intact.
- For a non-soggy pie, double-check the filling’s thickness and drain any excess liquid from the chicken and veggies.
- If you’re worried about leaking filling, making sure to seal the edges tightly can prevent any mess during baking.
Serving Suggestions
Pair Greek chicken pie with a side salad of mixed greens for a refreshing complement. Serve tzatziki for dipping to enhance each bite.
This dish can easily fit into a family dinner or weekend brunch setup. It also works well for holiday gatherings where variety is important.
Garnish with fresh parsley to add a hint of color before serving. A drizzle of extra virgin olive oil can add richness to the presentation.
Recipe variations
- You can use turkey instead of chicken for a unique twist that also adds a different flavor profile to the pie.
- Add 100 grams of spinach or 50 grams of feta cheese to introduce more greens or a salty kick to your dish.
- Either incorporate mushrooms for an earthy taste or use zucchini for a lighter, veggie-loaded option that pairs well with the creamy filling.
- If you want to prepare larger servings, double the ingredients listed, using 4 chicken breasts and 900 ml of milk to accommodate more diners.
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How to Store?
To keep your Greek chicken pie fresh, follow these storage tips:
Refrigeration: Store the pie in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap the pie tightly in plastic wrap or aluminum foil and place it in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator before baking.
Reheating: Heat the pie in the oven at 350°F until warmed through, about 20-25 minutes.
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