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
- 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.
- Sprinkle the mixture with nutmeg and flour, stirring constantly for 1 minute to cook the flour.
- Gradually pour in the milk while continuing to stir. Let the mixture come to a boil and thicken into a creamy consistency.
- Once the cream has thickened, remove from the heat and add the chopped chicken and grated kasseri cheese. Allow the filling to cool slightly.
- 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.
- Pour the chicken and béchamel filling into the pan, spreading it evenly.
- Cover the filling with the remaining two phyllo sheets, crumpling them lightly. Drizzle olive oil between each sheet.
- 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.
- 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.
- Let the chicken pie rest for 10 minutes before serving. Enjoy with a fresh seasonal salad.
Enjoy!
Source: Argiro Barbarigou
