I have not changed anything to this recipe and I must say it was just as Nuria described it in her post. Best of all were the croquettes and I was sure my children would love them, so I highly recommend them for you to try.
Kotopita (Chicken Pie)
- 1 dose of phyllo for meat pie (see instructions how to make it here from scratch) or 1 packet of ready made Puff Pastry (I used the ready made puff pastry dough)
For the filling
- 2 chicken breasts, (if you don’t have leftovers) boil, skim and cut into small pieces
- 1 cup of fresh, frozen or tinned corn, boiled for 15 minutes (I used frozen)
- 1 cup of bell peppers, yellow, red, green finely chopped
- 1 cup of variety of grated cheese (regato, kerrygold, gouda, edam, cheddar etc.,) or any combination
- 1 tea spoonful of chicken seasoning (I use carino)
- finely chopped parsley (about 3 spoonfuls)
For the bechamel sauce (see step by step instructions here)
- 2 cups of warm milk
- 1 spoonful of butter or margarine
- 2 spoonfuls of flour
- 1 egg
- a pinch of ground nutmeg
To prepare the filling:
- Boil chicken and after cooling cut into small pieces.
- Make the Bechamel sauce using the above ingredients. Combine the chicken with the grated cheese, the corn and pepperoncini.
- Add salt, pepper, paprika, chicken seasoning, parsley and mix.
- Preheat oven at 180 degrees centigrade and grease a 40 Χ 30 Χ 5 tin and place 1 sheet of the puff pastry.
- Spread the filling evenly and place the second sheet on top and press the edges of the two pastry sheets together firmly.
- Carve with sharp knife but not deep and then prick with a fork the top sheet of the pastry too.
- Brush with olive oil and bake the pie for about 45 minutes or until golden brown.
- Remove from the oven. Leave aside for 10-15 minutes to cool and serve.
This recipe also goes to the Savory Pies, Food event.