Everything you’ll need to make this chicken pie

  • 4 thin phyllo sheets
  • 1 chicken breast fillet, cooked and finely chopped
  • 2 tbsp olive oil
  • 2 medium onions, thinly sliced
  • 1 leek, thinly sliced
  • 1 carrot, grated
  • 1 heaping tbsp flour
  • 2 pinches of nutmeg
  • 1½ cups milk (at room temperature)
  • ½ cup kasseri cheese, grated
  • Salt
  • Pepper

Instructions

  1. Heat the olive oil in a pot over medium-high heat. Add the onions and leeks and sauté for 3-4 minutes until softened. Then add the grated carrot and a pinch of salt, cooking for an additional minute.
  2. Sprinkle the mixture with nutmeg and flour, stirring constantly for 1 minute to cook the flour.
  3. Gradually pour in the milk while continuing to stir. Let the mixture come to a boil and thicken into a creamy consistency.
  4. Once the cream has thickened, remove from the heat and add the chopped chicken and grated kasseri cheese. Allow the filling to cool slightly.
  5. In a greased 25 cm round baking pan, layer one crumpled phyllo sheet. Lightly drizzle with olive oil and add another crumpled phyllo sheet on top.
  6. Pour the chicken and béchamel filling into the pan, spreading it evenly.
  7. Cover the filling with the remaining two phyllo sheets, crumpling them lightly. Drizzle olive oil between each sheet.
  8. Preheat the oven to 180°C (fan setting). Bake the pie in the middle rack for about 40 minutes, or until the phyllo turns golden brown on top and bottom.
  9. Alternatively, bake on the lower rack using the top and bottom heating elements at 180°C for approximately 50 minutes until golden brown and the pie easily pulls away from the edges of the pan.
  10. Let the chicken pie rest for 10 minutes before serving. Enjoy with a fresh seasonal salad.

Enjoy!

Source: Argiro Barbarigou