Think of Kotopita like the Greek version of a Chicken Pot Pie. With a flaky filo crust and feta cheese, this recipe is sure to be a family favorite.
Most people are familiar with Spanakopita, the Greek, filo-crusted, spinach and feta pie. But, what many people don’t know is that this spinach pie is just the tip of the Greek savory pie iceberg.
Pita is the general Greek term of a pie, and pitas are a staple comfort food in Greek cuisine. They can be filled with greens, cheese, meat, or even sweet fillings. The crust is most often made of filo (or phyllo) dough, paper-thin pastry sheets that are layered together with butter to create a deliciously flaky and heavenly crispy crust.
Kotopita: A Greek Style Chicken Pot Pie
Kotopita (pronounced KOH-toh-PEE-tah) is one of these traditional Greek filo pies. This hearty, savory pie has a shredded chicken filling. The chicken is mixed with a creamy béchamel sauce and feta cheese, giving the filling a creamy, savory, cheesy flavor that would be out of this world, even if it wasn’t wrapped in a light, flaky, crispy filo crust.
One crunch through that crust into the flavorful chicken filling and you are in Greek pie heaven. Move over Spanakopita, we might have just found our new favorite Greek pita.
Working With Filo Dough
Filo (or phyllo) dough sheets can be found in the freezer section of your grocery store, near the frozen pie crust and puff pastry. The paper-thin sheets come in rolls that need to be thawed before you use them.
After unrolling the roll, you will want to keep the dough covered with a tea towel while you are putting together your pie. Since the sheets are so thin, they dry out quickly, and once dry, they become brittle and difficult to work with.
To make serving the pie easier, we like to pre-cut the pie before baking it, that way you don’t have to massacre your beautiful, flaky filo crust after it has reached crispy perfection.
Yield: 1 8x8 baking dish.
Recipe can be doubled to fill a 9x13 baking dish.
- 2 lb chicken breast*
- 2 c water
- 5 Tbsp unsalted butter, divided
- 2 medium red onions, diced
- 2 garlic cloves, minced
- 3 Tbsp unbleached all purpose flour
- 1 c milk, warmed
- 1 tsp dill
- 1 tsp salt
- 1 tsp ground black pepper
- ¼ tsp nutmeg
- 3 oz feta
- 1 egg beaten
- 12 sheets filo dough
Preheat your oven to 350F.
Place chicken and water in a medium saucepan. Cover and simmer for 30 minutes until the chicken is cooked. Remove chicken from the pan and place on a plate to cool. Reserve one cup of chicken broth and set it aside. Once the chicken is cool enough to handle shred it with two forks. Place the shredded chicken in a large bowl and set it aside.
While the chicken is boiling, prepare the béchamel sauce. Melt 2 Tbsp butter. Add the onions and garlic and sauté until softened over medium high heat, 3-4 minutes.
Remove the pan from the heat and stir in 3 Tbsp of flour. Stir until the flour is moistened, then return the pan to the heat. Slowly add the warm milk, mixing continuously. Add 1 c of the chicken boiling liquid (or stock) and mix, heating, until the sauce thickens slightly. Remove the sauce from the heat and mix in the dill, salt, pepper, and nutmeg.
Pour the sauce over the shredded chicken in the bowl. Add the feta and mix well. Taste the mixture and adjust the salt and pepper to your taste preference. Finally, mix in the beaten egg.
Melt the remaining 3 Tbsp butter. Brush the bottom and sides of an 8x8 baking dish or deep-dish pie dish with the melted butter. Place two sheets of filo dough, alternating directions, in the bottom of the buttered dish, letting the edges hang over the sides of the dish. Brush the filo with melted butter. Continue with 4 more sheets of dough, brushing with butter every 2 sheets. (You will have used 6 sheets total for the bottom crust.)
Pour the chicken filling into the center of the dish and spread it evenly. Fold the overhung edges of filo dough over the filling. Brush the top of the folded over sheets with butter.
Layer the remaining 6 filo sheets over the filling, brushing with butter every two layers. Tuck any overhanging filo dough into the pie to give it a nice smooth top. Finish everything off with a brushing of butter.
Using a serrated knife, carefully pre-cut the pie into serving-sized pieces, being sure to cut the bottom filo sheets.
Place the dish into the oven and bake for 45-50 minutes, until the center is bubbly and the crust is golden.
Remove from the oven and let stand 10-15 minutes before serving with a side salad.
*If you have leftover shredded chicken, that can be used instead (skip the chicken cooking step). You will need roughly 5 cups of cooked shredded chicken and 1 c of chicken broth.
This week the Sunday Supper crew is celebrating the release of My Big Fat Greek Wedding 2 with a big Greek food fest. Thanks to Nichole Crews from Casa de Crews for hosting our feast!
- Greek Salad (Horiatiki Salata) by Angels Home Sweet Homestead
- Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
- Mushroom, Kalamata Olive and Feta Stuffed Phyllo with Whipped Feta Dip by Pook’s Pantry
- Rosemary and Olive Grissini by What Smells So Good?
- Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
- Spanakopita Bites by My Imperfect Kitchen
- Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
- Tyropita Appetizer Bites by The Freshman Cook
- Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
- Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
- Shrimp Avgolemono with Spinach by Monica’s Table
- Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime
- Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom
Greek Main Dishes:
- Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
- Chicken Greek Salad Flatbread by Family Foodie
- Greek Chirashi Sushi by NinjaBaker
- Greek Breakfast Wraps by Brunch-n-Bites
- Greek Meatball Salad by Magnolia Days
- Gyro Meatballs with Lemon Rice by Casa de Crews
- Kotopita (Greek Chicken Pie) by Curious Cuisiniere
- Mediterranean Meatball Gyros Sandwich by Life Tastes Good
- Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
- Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
- Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking
Greek Side Dishes:
- Greek-style rice salad by Pine Needles In My Salad
- Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
- Homemade Tzatziki Sauce by Cosmopolitan Cornbread
- Spanakorizo by Feeding Big and More
- Chocolate Baklava by The Chef Next Door
- Greek Lemon Cake by That Skinny Chick Can Bake
- Greek Spice Cake by Our Good Life
- Greek Walnut Cake by Pies and Plots
- Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
- Loukoumades – Greek Donuts by The TipToe Fairy
- Loukoumades (Greek honey fritters) by The Redhead Baker
- Ouzito: The Greek Mojito by Hardly A Goddess
Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement
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