Coles

  1. Home
  2. Recipes and inspiration
  3. Courtney Roulston's Greek chicken pie with Greek salad

Courtney Roulston's Greek chicken pie with Greek salad

Skip to IngredientsSkip to Method

Craving some tasty comfort food for dinner? Look no further than this Greek chicken pie with Greek salad. It’s crispy, golden and full of flavour.

  • Serves4
  • Cook time1 hour 40 minutes
  • Prep time20 minutes, + cooling time

Ingredients

  • 800g chicken thigh fillets
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 brown onions, thinly sliced
  • 2 cups (500ml) salt-reduced chicken stock
  • 4 free-range eggs, lightly whisked
  • 6 sheets filo pastry
  • 120g mixed salad leaves
  • 1 Lebanese cucumber, sliced
  • 1 lemon, rind finely grated, juiced
  • 1/4 bunch dill, chopped
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220˚C. Heat a large non-stick frying pan over medium heat. Add the chicken and a little oil and cook for 2-3 mins each side or until browned. Add the onion and stock. Reduce heat to medium-low. Cover and cook for 25-30 mins or until the chicken is cooked through.

  2. Step 2

    Transfer the chicken to a plate and set aside to cool. Use 2 forks to coarsely shred.

  3. Step 3

    Meanwhile, cook the onion mixture for a further 10-15 mins or until the sauce thickens. Set aside to cool completely.

  4. Step 4

    Return chicken to the onion mixture in the pan. Season with salt and pepper. Add the egg and stir to combine.

  5. Step 5

    Grease a 24cm (base measurement) round fluted tart tin with oil. Line the tin with 1 pastry sheet and lightly brush with oil. Repeat with 2 more pastry sheets and oil, layering the sheets in alternate directions so the entire tin is covered (allow the excess pastry to hang over the edge). Spoon the chicken mixture over the pastry. Top with the remaining pastry sheets, lightly brushing with oil in between each layer. Roll up the excess pastry and tuck into the outer edge of the pie.

  6. Step 6

    Brush the pastry lid with oil. Bake for 15 mins. Use a sharp knife to cut the pie into wedges. Reduce oven temperature to 200˚C and bake for a further 30 mins or until the pastry is golden and crisp. Set aside to cool slightly.

  7. Step 7

    Combine the salad leaves, cucumber, lemon zest and a squeeze of lemon juice in a large bowl. Season with salt. Sprinkle with dill and drizzle with a little oil.

  8. Step 8

    Serve the pie with salad and lemon wedges.

Courtney Roulston's Greek chicken pie with Greek salad

Courtney Roulston's Greek chicken pie with Greek salad
  • Serves4
  • Cook time1 hour 40 minutes
  • Prep time20 minutes, + cooling time
Ingredients
  • 800g chicken thigh fillets
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 brown onions, thinly sliced
  • 2 cups (500ml) salt-reduced chicken stock
  • 4 free-range eggs, lightly whisked
  • 6 sheets filo pastry
  • 120g mixed salad leaves
  • 1 Lebanese cucumber, sliced
  • 1 lemon, rind finely grated, juiced
  • 1/4 bunch dill, chopped
  • Lemon wedges, to serve
    Description

    Craving some tasty comfort food for dinner? Look no further than this Greek chicken pie with Greek salad. It’s crispy, golden and full of flavour.

    Method

    1. Step 1

      Preheat oven to 220˚C. Heat a large non-stick frying pan over medium heat. Add the chicken and a little oil and cook for 2-3 mins each side or until browned. Add the onion and stock. Reduce heat to medium-low. Cover and cook for 25-30 mins or until the chicken is cooked through.

    2. Step 2

      Transfer the chicken to a plate and set aside to cool. Use 2 forks to coarsely shred.

    3. Step 3

      Meanwhile, cook the onion mixture for a further 10-15 mins or until the sauce thickens. Set aside to cool completely.

    4. Step 4

      Return chicken to the onion mixture in the pan. Season with salt and pepper. Add the egg and stir to combine.

    5. Step 5

      Grease a 24cm (base measurement) round fluted tart tin with oil. Line the tin with 1 pastry sheet and lightly brush with oil. Repeat with 2 more pastry sheets and oil, layering the sheets in alternate directions so the entire tin is covered (allow the excess pastry to hang over the edge). Spoon the chicken mixture over the pastry. Top with the remaining pastry sheets, lightly brushing with oil in between each layer. Roll up the excess pastry and tuck into the outer edge of the pie.

    6. Step 6

      Brush the pastry lid with oil. Bake for 15 mins. Use a sharp knife to cut the pie into wedges. Reduce oven temperature to 200˚C and bake for a further 30 mins or until the pastry is golden and crisp. Set aside to cool slightly.

    7. Step 7

      Combine the salad leaves, cucumber, lemon zest and a squeeze of lemon juice in a large bowl. Season with salt. Sprinkle with dill and drizzle with a little oil.

    8. Step 8

      Serve the pie with salad and lemon wedges.