The Best Greek Chicken Pie by Rick Stein

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The Best Greek Chicken Pie by Rick Stein

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Adjust Servings:
1 kilogram onions chopped
30 grams Butter
2 tablespoons Olive Oil plus extra for greasing and brushing
1 whole chicken about 1.5 kg
3 Eggs beaten
black pepper freshly ground
6 sheets filo pastry

This sensational Greek chicken pie was discovered by Rick Stein in a mountain village in the Zagori region of Greece.

  • 90 min
  • Serves 4
  • Medium




This sensational Greek chicken pie was discovered by Rick Stein in a mountain village in the Zagori region of Greece. It has become one of the most popular chicken pie recipes in the world and it is the most popular chicken recipe on Chef’s Pencil.

Let’s hear what Rick Stein had to say about this recipe in his own words.

The Greeks love their pies almost as much as we or the Aussies do, but theirs are made by building up thin sheets of filo pastry. This Greek chicken pie was sensational, made by a mother-and-daughter team, Iro and Virginia Papapostolu, in the village of Aspraggeli in the region of Zagori, a mountainous part of Epirus.

The pie is made from a whole chicken. The chicken and onions are first poached, and the liquid then reduced to a gelatinous sauce. It is the sweetness of the onions that really counts here.

How to Make the Greek Chicken Pie By Rick Stein

  1. Put the onions, butter and olive oil into a large pan or stockpot with a lid, add the whole chicken and pour in enough water so the bird is almost submerged.
  2. Cover with the lid, bring the water up to the boil, then turn down to barely a simmer and poach the chicken for about 1½ hours.
  3. When the chicken is cooked, remove from the pan and strain the cooking liquid into another pan, keeping the onions to return to the dish later.
  4. Boil the liquid hard to reduce to a tasty gelatinous stock.
  5. Allow the chicken to cool before stripping all the meat off the carcass, discarding the bones and skin.
  6. Put the chicken and the reserved onions into a large bowl and mix well.
  7. Add the eggs and chicken stock and season with the salt and some pepper.
  8. Heat the oven to 230°C/gas 8.
  9. Grease a round pie dish with olive oil.
  10. Line the dish with  sheets of filo, alternating direction each time and brushing each layer with a little olive oil.
  11. Add the chicken mixture and fold the overhanging edges in.
  12. Top with a further 3 layers of filo, again placed at different angles to one another.
  13. Fold in the overhanging edges to seal the pie and brush all over with more olive oil.
  14. Bake for 15 minutes.
  15. Remove from the oven, reduce the heat to 200°C/gas 6, cut the pie into 6 or 8 wedges, then bake for a further 45 minutes.
  16. Allow to rest for 10–20 minutes, then serve, still warm.


Rick Stein

Rick Stein CBE is an English chef, restaurateur, cookery book author and television presenter. He has written over 20 cookery books, an autobiography and made over 30 TV programmes including 13 cookery series. He has also cooked for The Queen and Prince Philip, Tony Blair, Margaret Thatcher and French President, Jacques Chirac, David Cameron and the Indian Prime Minister Narendra Modi. Rick saw great success in 2017, being awarded a CBE in the Queen’s New Year’s Honours, winning Best Food Personality at the Observer Food Monthly Awards, Special Contribution Award at The Travel Media Awards and Outstanding Contribution to Travel at the National Geographic Traveller Awards. In late 2017, Rick Stein The Road to Mexico aired on BBC and the accompanying book was published by Ebury. They focus on a culinary adventure Rick first took in 1968 from San Francisco to Oaxaca in the south of Mexico. Rick and his wife Sarah have just launched a range of homewares called Coves of Cornwall – a blue and white range of tableware all featuring the topography ofRick’s favourite beaches in North Cornwall. Rick is best known for a love of fresh seafood and made his name in the 90s with his earliest books and television series based on his life as chef and co-owner of The Seafood Restaurant in the fishing port of Padstow on the North Coast of Cornwall. Rick opened the restaurant in 1975 with his ex-wife Jill Stein, and since then this has grown to include 12 restaurants, 40 hotel rooms, self-catering accommodation, four foodie shops and a cookery school. The Stein business now employs over 650 and extends beyond Cornwall with restaurants in Winchester, Sandbanks, Marlborough and Barnes in London. Rick is still at the helm of business with Jill and their three sons, Edward, Jack and Charlie all involved too. Rick also has a restaurant in Australia which he runs with Sarah on the south coast of New South Wales, Mollymook, Rick Stein at Bannisters. In 2016 Rick was presented at The Caterer Magazine’s Awards, The Cateys, with the Special Award, describing Rick as “Cornwall’s greatest hospitality ambassador” and recognising his contribution to building a global brand over the last four decades. Also in 2016, the BBC aired Rick Stein’s series Long Weekends where he visited 10cities in Europe for a long weekend including Bordeaux, Reykjavik, Berlin, Vienna,Bologna, Copenhagen, Cadiz, Palermo and Thessaloniki. Rick released a Rick Stein’sLong Weekends recipe book to accompany the popular series. Rick lives in Padstow and London with Sarah and her children Zach and Olivia. There’s no dispute that Rick’s dog Chalky, who appeared in many of his earlyprogrammes but who sadly died in 2007, was in the words of a Padstow fisherman Brian Bate, “more famous than Rick Stein.”

Rick Stein’s television listing includes:

Rick Stein The Road to Mexico, November 2017 – Rick Stein re-traces a journey he first took in the late 1960s – starting in San Francisco and Baja California, working his way down to Oaxaca in the very south of Mexico. The book is packed with brand new recipes, full of vibrant colour, anecdotes from people he met on route and little gems of travels tips too. Accompanied book Rick Stein The Road to Mexico, BBC Books, 2017. Rick Stein’s Long Weekends, April and November 2016 – Rick Stein embarks on a series of long weekends around Europe in search of food excellence and brilliant recipes, heading to markets, restaurants, wineries, cafes and bars. On this travels he visits ten cities including Beaudeux, Berlin, Reykjavik, Vienna, Bologna, Copenhagen, Cadiz, Palermo and Thessaloniki. Accompanied book Rick Stein’s Long Weekends,BBC Books, 2016. Rick Stein’s Taste of Shanghai, 2016 – In this one-off episode Rick looks at how muchof Shanghai’s culinary roots have changed over the past 20 years. Rick Stein From Venice to Istanbul, BBC TV, August 2015 – In ‘From Venice to Istanbul’Rick travels through the mythical heart of Greece to the Black Sea via the flavours of Croatia and the oriental influences of Turkish food. Accompanied book Rick Stein From Venice to Istanbul, BBC Books, 2015. Rick Stein, A Cook Abroad: Rick Stein's Australia, March 2015 Rick Stein's German Bite, BBC TV, August 2013 Rick Stein’s Indian Odyssey, BBC TV, July 2013 – In his latest adventure, Rick embarks on a spectacular journey through India's sub-continent in search of recipe inspiration and the perfect curry. Accompanied book Rick Stein’s India, BBC Books, 2013. Rick Stein’s Spanish Christmas, BBC TV December 2011 – Having seen how his Spanish friends prepare for the festivities in their own homes both in Spain and the UK, Rick cooks for a special Christmas party in London to share the dishes that inspired him most and complement the Spanish love of celebrations. Rick Stein Tastes the Blues, BBC TV, November 2011 – Ever since the early 1960s, Rick has been in love with the blues and years later he is fascinated by the dishes ingrained in its lyrics – fried chicken and turnip greens, catfish and black-eyed peas. In this film, Rick pays homage to the musicians who created this music and to the great dishes of the Mississippi Delta that go hand in hand with the blues. Rick Stein, A Cook Abroad: Rick Stein’s Australia, March 2015.Rick Stein’s German Bite, BBC TV, August 2013. Rick Stein’s Spain, BBC TV, July 2011 – Rick embarks on a culinary journey through Spain laced with history, literature and stunning photography in a clapped out camper van. Accompanied book Rick Stein’s Spain, BBC Books, 2011. Rick Stein’s Far Eastern Odyssey Christmas Special, BBC TV, December 2009 – Having recently returned from filming his odyssey all around the Far East, Rick Stein is inspired to answer the cooking diemma that faces us all of what to do with that cold turkey? Rick Stein’s Far Eastern Odyssey, BBC TV, August 2009 – Rick embarks on an epic culinary journey along rivers, through jungles and around coastlines. Along the way, Rick visits traditional family-run restaurants, street vendors, floating markets, night markets, fishing villages and local cinnamon and rice farmers to learn about the authentic food of the Far East. Accompanied book Rick Stein’s Far Eastern Odyssey, BBC Books, 2009. The Rise of the Superchef, BBC TV, February 2009. Who do you think you are?, BBC TV, February 2009. Memoirs of a Seafood Chef, BBC TV, January 2009. Rick Stein’s Mediterranean Escapes, BBC TV, 2007 – Rick Stein’s latest culinaryodyssey starts where French Odyssey left off, in the port of Marseilles at the mouth of the Rhone. However, this time he abandons the idyllic canal boat, and explores the Mediterranean coastline and islands using the public ferry system in search of thevery best in the region’s food. Accompanied book Rick Stein’s MediterraneanEscapes, BBC Books, 2007. Rick Stein in Du Maurier Country, BBC TV, 2007 – In this episode Rick Stein pays a personal tribute to the novelist Daphne du Maurier. Rick Stein and the Japanese Ambassador, BBC TV, 2006 Betjeman and Me – Rick Stein’s Story, BBC TV, 2006 – In this episode Rick Stein celebrates the life and work of John Betjeman 1906 – 2006. Rick Stein’s Food Heroes Christmas Special, BBC TV, 2005 – In this two-part Christmas special Rick Stein and his pal Chalky scout the country for good things to eat at Christmas. Turkeys, salmon, hams, puddings and geese are just some of the essential delicacies on offer. Rick Stein’s French Odyssey, BBC TV, 2005 – In this series Rick Stein takes us on a meandering journey through the waterways of France, sampling the very best of the country's cuisine, as he takes the long route to a favourite Marsailles eatery.Accompanied book, Rick Stein’s French Odyssey, BBC Books, 2005. Rick Stein’s Food Heroes, Another Helping, BBC TV, 2003 – In this series Rick Stein travels throughout the UK and Ireland in search of food producers who strive for perfection and who cared more about the quality of their products than about making a profit. Rick Stein’s Food Heroes, Another Helping, series 2, BBC TV, 2004 – In this second series Rick embarks on a second journey to seek out more inspirational producers and to create ‘another helping’ of sensational recipes. Accompanied book RickStein’s Food Heroes, Another Helping, BBC Books, 2004. Rick Stein’s Food Heroes, BBC TV, 2002 – Rick Stein embarks on a voyage of discovery that takes him the length and breadth of Britain, searching out the very best of all British produce. Awarded Gold for best Television Food Show at the Jacob’s Creek World Food Media Awards 2003. Accompanied book Rick Stein’s Food Heroes, BBC Books, 2002. Rick Stein on Fishing, Carlton TV, 2001. Friends for Dinner, BBC TV, 2000. Rick Stein’s Seafood Lover’s Guide, BBC TV, 2000 – In this series Rick Stein and his dog go on a journey around the every-changing coastlines of the UK where he discovers great dishes and small delicacies among the tidal estuaries, shingle banks and rocky shores of Britain. Awarded Silver for best Television Food Show at the Jacob’s Creek World Food Media and received the Glenfiddich TV Programme of the Year Award in 2001. Accompanied book Rick Stein’s Seafood Lovers’ Guide, BBC Books, 2000. Food & Drink, BBC TV, 1999. Received Gold Award for Best Television Food Segment within a show at the World Food Media Awards Adelaide 1999. Personal Passions BBC TV, 1999. Fresh Food, BBC TV, 1999. Rick Stein’s Seafood Odyssey, BBC TV, 1999 – Rick Stein travels to some of the world's main centres of seafood excellence, picking up recipe ideas, sampling new ingredients and gleaning new techniques for preparing and cooking fish. Among the places, Rick visits the Chesapeake Bay on the east coast of America where he goes in search of the blue swimming crab. He also visits the small town of Noosa in Queensland where he finds some of the most innovative seafood restaurants in the world and explores the delightful fishing village of Hua Hin in Thailand where he enjoys Thai seafood cookery at its best and most authentic. Awarded Bronze Medal at the World Food Media Awards Adelaide. Accompanied book Rick Stein’sSeafood Odyssey, BBC Books, 2000. Fruits of the Sea, BBC TV, 1997 – In this series Rick Stein explores Australia and Brittany as well as his beloved Cornwall. Awarded Silver Medal at the World Food Media Awards Adelaide, 1997. Accompanied book Fruits of the Sea, BBC Books, 1997. Taste of the Sea, BBC TV, 1995 - In this series Rick Stein shares some of his culinary secrets and proves that fish cookery is not only easy but full of flavour too. Received the Glenfiddich TV Programme of the Year Award and the Good Food Award Television Cookery Programme of the Year. Accompanied book Taste of the Sea, BBC Books, 1995.

Rick Stein’s awards include:

Awarded a CBE in the Queen’s New Year’s Honours 2017 Outstanding Contribution to Travel at the National Geographic Traveller Awards 2017 Special Contribution Award at The Travel Media Awards 2017 The Observer Food Monthly Awards 2017 – Winner of Best Food Personality Cateys 2016 award National Restaurant Awards Lifetime Achievement Award 2015 Food Writers Guild Lifetime Achievement Award 2015 AA Centenary Awards, AA Lifetime Achievement winner for 2008-2009 2007 Le Cordon Bleu World Media Awards – Honoured for outstanding achievements in the industry and inducted into the Tasting Australia International Hall of Fame Food & Farming Industry Awards, The House of Commons – Personality of the year 2006 James Beard Foundation Award for Excellence – For his book Complete Seafood Caterer Search 100 – Named 4th most influential chef in UK in 2005 BBC Radio 4 Food & Farming Award 2004 – Food personality of the year OBE – New Year’s Honour 2003 for services to West Country Tourism The Cornwall Tourist Award – A special award for outstanding services to Cornwall 2002 The Glenfiddich Trophy – 2001 Waterford Wedgwood Hospitality Award – 1999 AA Guide Chefs’ Chef of the Year 1999 – 2000 Caterer & Hotelkeeper 1999 Chef Award – Chef of the Year The England for Excellence Awards – Outstanding Contribution to Tourism Award – 1988 The Good Food Award Television and Radio Personality – 1995/96

Recipe Reviews

Average Rating:
Total Reviews: 6

I love pies and I love chicken, so I might have found my new favorite meal! I don't often find the motivation to bake but this sure sounded mouthwatering-enough to give it a go. I was not wrong - it was crispy, juicy, and just super-tasty! The house smelled great too!


I used to get to eat this pie when we would go to Greece on a vacation and I loved it so much! This was easy to prepare and amazing to enjoy! It also brought some nice memories of family vacations. I love the taste of the onions in it, and I find the whole dish really wholesome.


Super yummie! Simple, yet wholesome, everyone should give it a try!


We love pies, tried several varieties with chicken, but this one is really nice.


Don't be afraid of this large volume of onions! That's what makes this pie an outstanding gusto!


Love healthy and mouthwatering Greek recipes! This chicken pie is very delicious! Thanks for the recipe!

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