This authentic Greek Chicken Pie (Kotopita) brings Mediterranean comfort food right to your kitchen in just under 2 hours.
A beloved classic that combines tender chicken pieces wrapped in crispy, golden phyllo layers, this dish serves as both a hearty side and a show-stopping main.
Perfect for family gatherings or weekend dinners, each slice reveals a perfect harmony of textures and flavors that’s been cherished in Greek households for generations.
Whether you’re new to Greek cuisine or a seasoned fan, this recipe delivers restaurant-quality results with home-cooking warmth.
Ingredients for Greek Chicken Pie (Kotopita)
- Chicken: 1kg whole chicken, thoroughly cleaned
- Aromatics: 3 red onions, thinly sliced for depth of flavor
- Cheese: 1 cup kefalotyri (or any hard yellow cheese), freshly grated
- Dairy: 1 cup butter, 1½ cups milk, 2 eggs
- Meats: 60g each of finely chopped ham and bacon
- Phyllo: 12 sheets, kept covered while working
- For Bechamel: 7 tablespoons flour
- Seasonings: Pinch of nutmeg, salt, and freshly ground pepper
Step-by-Step Instructions
- Prepare the Chicken: Boil chicken with onions and salt until fully cooked (about 40 minutes). Remember to skim off any foam for a clearer stock.
- Shred the Meat: Once cooled, remove skin and bones, then cut meat into thin strips. Save the cooking liquid!
- Make Bechamel: Create a roux with butter and flour, gradually whisk in warm milk and 1½ cups chicken stock until thickened. Incorporate cheese, eggs, and seasonings.
- Prepare the Filling: Combine chicken strips, ham, bacon with the bechamel mixture.
- Assemble the Pie: Layer 8 buttered phyllo sheets in baking tray (35x25cm), add filling, then top with 4 more buttered sheets.
- Final Touches: Trim edges, brush top with butter, sprinkle with water and sesame seeds. Create small holes on top.
- Bake: In preheated 180°C oven for 50-60 minutes until golden and crispy. Let rest before serving.
Cooking Techniques
This Greek chicken pie combines two wonderful cooking methods – boiling and baking. When boiling the chicken, don’t skip removing the foam that rises to the top – this helps create a cleaner-tasting broth.
The bechamel sauce needs gentle, constant whisking to avoid lumps. A little tip: warm your milk before adding it to the butter-flour mixture – this makes it much easier to blend into a smooth sauce!
Cheese and Substitutions
Can’t find kefalotyri cheese? Don’t worry! This hard Greek cheese has a salty, sharp flavor similar to Parmesan or aged Pecorino Romano.
You can use either of these as a perfect substitute. For the phyllo dough, look in your grocery store’s frozen section – it’s usually right next to the pie crusts. Just remember to thaw it in the fridge overnight before using.
Serving Suggestions
This hearty chicken pie tastes amazing with a simple Greek salad on the side – think crisp lettuce, juicy tomatoes, cucumbers, and olives with a light vinaigrette.
Let the pie rest for about 10-15 minutes after baking – this makes it easier to cut into neat portions. A small wedge of lemon on the side adds a lovely fresh zing when squeezed over each serving.
Storage Tips
You can keep your leftover kotopita in the fridge for up to 3 days. Just wrap it well in foil or pop it in an airtight container.
To reheat, place it in a 350°F oven for about 15 minutes until warm – this helps keep the phyllo crispy. The pie can also be frozen for up to 2 months. When ready to eat, thaw it overnight in the fridge before reheating.
Greek Chicken Pie (Kotopita)
Equipment
- Deep pan
- Large baking tray (35*25 cm)
- Pastry brush
Ingredients
Main Ingredients
- 1 kg chicken (35 ounces)
- 3 red onions sliced
- 1 cup kefalotyri grated, or any hard yellow cheese
- 1 cup butter
- 1 1/2 cup milk
- 7 tbsp flour
- 12 sheets phyllo dough
- 60 g ham finely chopped (2 ounces)
- 60 g bacon chopped (2 ounces)
- 2 eggs
- 1 pinch nutmeg
Instructions
- Wash thoroughly the chicken and place in a deep pan. Pour in enough water to cover the chicken and add the sliced onions and a good pinch of sea salt and bring to the boil. While the chicken boils, some white foam will probably surface on the water. Remove that foam with a slotted spoon. Put the lid on and boil for about 40 minutes, until the chicken is cooked through.
- Remove the chicken from the pan and let it cool down for a while and keep the chicken stove aside. When it cools down, remove the skin and bones from the chicken and cut he meat into thin strips.
- In the meantime, prepare the bechamel sauce. For the bechamel sauce, use a large pan and melt 5 tbsps butter. Add 7 tbsps of flour to the melted butter, whisking continuously to make a paste. Add the milk, warmed, in a steady steam, whisking continuously. Pour in 1 1/2 cup of the chicken stove and continue whisking, until it slightly thickens.
- Remove from the heat and add the kefalotyri, the eggs, a pinch of nutmeg, salt and pepper and whisk. Add the chicken, along with the chopped ham and bacon and stir.
- Melt the rest of the butter. Using a pastry brush, butter the bottom and sides of a baking tray (approx. 35*25 cm) and remove the phyllo roll from the plastic sleeve. You will use 8 sheets of phyllo for the bottom of the pie.
- Begin by layering sheets one by one in the bottom of the tray, making sure to sprinkle each one thoroughly with the melted butter. Tip in the filling, smoothing the surface with a spatula. Fold the phyllo sheet flaps in over the chicken mixture. Add 4 sheets on top, sprinkling each sheet with melted butter.
- With a knife trim some of the excessive phyllo, if you like, and fold, rolling the rest on the edges. Brush the top with oil or butter and sprinkle with some water. Sprinkle with some white sesame seeds on top. Use a knife to make some holes on the top.
- Bake in a preheated oven at 180C for 50-60 minutes, until the phyllo is crisp and golden. Let it cool down for a while before serving.