Recipe: Greek Chicken Pie (Kotopita)

Hookery Cookery Home > Greek Recipes > Greek Chicken Pie (Kotopita) Serves 3-4


Try a slice of this delicious chicken, cheese and onion pie at any time of the day; it’s delicious


  • 1 x two and a quarter pounds (1 kilo) chicken, cleaned and washed
  • 1 lb. (450g) shortcrust pastry
  • 1 medium onion
  • salt and pepper
  • 2 eggs, beaten
  • 1 cup of butter
  • parsley, finely chopped
  • 1 cup of kefalograviera cheese, or a hard strong cheese
  • Cooking Instructions:

    1. Boil the chicken in salted water with the onion until tender, making sure that a cupful of the chicken broth remains at the end of boiling
    2. Remove the chicken and when cooled, remove skin and bones and cut the meat into small pieces
    3. Mix the chicken meat with the eggs, parsley, pepper and the cheese, then add the juice from the boiled chicken
    4. Lightly fry the softened onion and add to the mixture
    5. Butter a medium-sized baking tin then line it with most of the pastry, leaving enough to cover the pie
    6. Make sure the pastry in the tin is well greased then spread the mixture evenly on it
    7. Place knobs of butter at various points on top of the mixture
    8. Cover the mixture with the remaining pastry, buttering the outside of it
    9. Bake the pie in a moderate oven for 50-60 minutes or until the pie is golden in colour

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