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Kotopita (Chicken Pie) and Chicken Croquettes

Μy friend Nuria, of Spanish recipes, posted this recipe which I really liked, so a couple of days later I decided to make it.

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.

However, since I have not changed anything in Nuria’s recipe I would like to submit one of my own recipes as well, to Srilekha, of Me and My Kitchen, who is hosting a Chicken Event.

Kotopita (Chicken Pie)


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
  • Salt,
  • Pepper
  • 1 tea spoonful of chicken seasoning (I use carino)
  • Papprika
  • 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
  • salt
  • a pinch of ground nutmeg

To prepare the filling:

  1. Boil chicken and after cooling cut into small pieces.
  2. Make the Bechamel sauce using the above ingredients. Combine the chicken with the grated cheese, the corn and pepperoncini.
  3. Add salt, pepper, paprika, chicken seasoning, parsley and mix.
  4. Preheat oven at 180 degrees centigrade and grease a 40 Χ 30 Χ 5 tin and place 1 sheet of the puff pastry.
  5. Spread the filling evenly and place the second sheet on top and press the edges of the two pastry sheets together firmly.
  6. Carve with sharp knife but not deep and then prick with a fork the top sheet of the pastry too.
  7. Brush with olive oil and bake the pie for about 45 minutes or until golden brown.
  8. Remove from the oven. Leave aside for 10-15 minutes to cool and serve.

This recipe also goes to the Savory Pies, Food event.

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12 Responses

  1. I also starred Nuria’s post when I saw it. Yours looks delicious as well.

  2. Wow , this looks delicious I love chicken, with phyllo dough is special
    Well done , Ivy !!

  3. Smuack Smuack (kiss, kiss) we kiss twice here 😀 You are so sweet Ivy! Thanks for mentioning! Thanks for cooking it! And I’m sooooo happy you enjoyed it 😀 😀 😀
    YOur phyllo dough Chicken Pie must have been delicious!!! I bet your kids didn’t leave a single piece on the dish ;D

    I think I have something for you (you still don’t have) I hope I just get in time before anyone else gives it to you ;D. Some day during this week…

  4. Ivy

    Psychgrad, Nuria’s recipe was delicious, you should try it.

    Sylvia, thanks.

    Nuria, smuack smuack back to you 🙂 What are you up to? Thank you for whatever it is.

  5. Yum! I love all these chicken combinations Ivy. Especially that mouth watering chicken pie.

  6. Everything here looks delicious and I will definitely have to try it all!

  7. I always order chicken in a restaurant sis. I think my family would love all these dishes:D

  8. This looks delicious, Ivy. I love chicken pie, so I’ll have to try this!

  9. Wow a recipe a day keeps the doctor away. Yummy recipes day by day hmmm this one looks something to try out soon.

  10. Absolutely fab Ivy – I have some phyllo – like pastry in the freezer that I made at Cooking Essentials class, and this gives me an idea of how I might use it. We also have a recipe for spanikopita (can’t spell!!) that we can use it for – I am torn!

  11. Ivy

    Thanks everybody for commenting.

    Lubna, actually whenever I see an event I commit to participate and I find myself having to catch up with the deadlines. On the other hand I have a lot of recipes with seasonal ingredients I want to post so I have to hurry up and post them.

  12. Ivy

    Cake, I know that you were away, so if you make your recipe send it to my Savory Pies event. (whisper) it’s spanakopita.