A recipe for delicious chicken pie (kotopita) that allows you to use all of the chicken leftovers from Sunday lunch or a dinner party. Simple and effective.

It is a tradition in our family to have roasted turkey for Christmas lunch. My mother makes a mean turkey filling with rice, prunes and the turkey liver.

The problem is…no one in the family likes turkey! I mean, it’s okay but it’s a bit boring when you also have on the table a roasted leg of pork (which is also the case in our Christmas lunches).

As you may guess, the whole bird is left untouched. Then my mother uses her magic and the next day she transforms that boring turkey into a lovely pie! Nobody complains about it, it’s delicious.

I didn’t have turkey leftovers but had a lot of chicken. The principle is the same. Chicken, vegetables and cheese wrapped in a nice pastry. Almost as good as my famous Spanakopita!

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Save Print Chicken Pie with Peppers and Herbs (Kotopita) A recipe for delicious chicken pie (kotopita) that allows you to use all of the chicken leftovers from Sunday lunch or a dinner party. Simple and effective. Author: Socratis Cuisine: Greek Recipe type: Main Serves: 6 Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Ingredients 1 cooked whole chicken shredded.

1 red pepper chopped.

1 green pepper chopped.

1 ½ onion chopped.

2 eggs beaten.

A bunch of flat-leaf parsley chopped.

½ a cup of extra-virgin olive oil.

2 puff pastry sheets.

1 teaspoon dried oregano.

150 gr (5 oz) of grated yellow cheese.

Salt and ground pepper. Instructions Warm up half of the olive oil in a large frying pan on medium heat. Add the onions and peppers and sauté them until they get soft. In a large bowl, mix the chicken, onion, peppers, eggs, parsley and oregano. Season with salt and pepper. Stir well so you get a homogeneous mix. Preheat the oven at 180 degrees Celsius (360 F). Spread some olive oil on the bottom and sides of a baking tray using a kitchen brush. Cover the bottom (and sides) with a sheet of puff pastry. Spread some more oil on the sheet and add the chicken mix. Sprinkle the cheese on top and cover with the second pastry sheet. Fold the edges carefully to create an envelope. Use a knife and score the pie in pieces, reaching about half way from the bottom. Spread some olive oil on top of the pie with the brush. Bake for ~ 40 minutes until the crust is golden and crispy. Bon appetit! 3.5.3208

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