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Kotopita (Greek Chicken Pie)

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.

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. | www.CuriousCuisiniere.comMost 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.

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. | www.CuriousCuisiniere.comWorking 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.

Think of Kotopita like the Greek version of a Chicken Pot Pie, with a flaky filo crust and feta cheese. | www.CuriousCuisiniere.com

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. | www.CuriousCuisiniere.com
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4.14 from 15 votes

Kotopita (Greek Chicken Pie)

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.
Yield: 1 8x8 baking dish. 
Recipe can be doubled to fill a 9x13 baking dish.
Prep Time1 hr 30 mins
Cook Time50 mins
Total Time2 hrs 20 mins
Course: Dinner
Cuisine: Greek
Keyword: chicken pot pie, pie
Servings: 6 people
Author: Sarah | Curious Cuisiniere

Ingredients

  • 2 lb chicken breast*
  • 2 c water

For the Béchamel Sauce

  • 5 Tbsp unsalted butter, divided
  • 2 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

Putting It All Together

  • 3 oz feta cheese
  • 1 egg, beaten
  • 12 sheets filo dough

Instructions

  • 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.

Notes

*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.

 

Looking for more Greek recipes? Check out the collection below from some of our favorite bloggers! 

Greek Appetizers:

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Greek Desserts:

 

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Recipe Rating




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Rose Machts

Monday 8th of May 2017

The crust of the pie was almost orgasmic

Sarah Ozimek

Friday 12th of May 2017

We do love the combo of the bechamel sauce, feta, and filo pastry. Glad you enjoyed it!

Rose Machts

Monday 8th of May 2017

I LOVED IT!

Sarah Ozimek

Monday 8th of May 2017

Thanks Rose!

palatablepastime

Thursday 31st of March 2016

I've never had this. It sounds wonderful!

Sarah Ozimek

Friday 1st of April 2016

It's a fun way to have a chicken pie!

Dragons And Fairy Dust

Thursday 31st of March 2016

This looks lovely,the filo pastry must make a great topping for the pie

Sarah Ozimek

Thursday 31st of March 2016

Thank you! It makes a wonderfully flaky and crisp topping. We loved it!

H.A.G.

Monday 28th of March 2016

oh my word, I just realized while I was reading this, that I have every ingredient in my fridge right now! I can make this delicious looking dinner this week! Yea!

Sarah Ozimek

Tuesday 29th of March 2016

We hope you enjoy it!

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