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Irresistible Greek Chicken Pie Stein

Category: Satisfying Entrées for Any Occasion

This Greek chicken pie stein brings poached whole chicken and plenty of tender onions together with a deeply savory homemade stock reduction. The yummy chicken mix gets wrapped up in filo pastry sheets, brushed with olive oil for that perfect crunch. Baking it in two steps gets the pastry extra crispy while keeping the filling moist and tasty. Give it a rest before slicing—it makes everything neater. Every piece has plenty of juicy chicken and sweet onion tucked inside flaky pastry. It's the ultimate centerpiece for family or friends and brings together laid-back vibes with bold, simple flavors.

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Dana
Updated on Sat, 31 May 2025 16:27:04 GMT
A slice of Greek chicken pie stein. Pin
A slice of Greek chicken pie stein. | chefsnaps.com

Golden flaky filo is packed with savory goodness in this Greek-style chicken pie, all warm and homey. Inside you get soft onions slow-cooked till sweet with chicken cooked right in—moist and full of flavor. If you’re after an impressive dish for Sunday or a crowd, this is for you. The bite of juicy chicken mixed with buttery pastry always reminds me of cozy family get-togethers around my grandma’s table.

I first tackled this on a chilly afternoon, my mom talking me through it step by step over the phone. That combo of stewing onions and poaching chicken turned my place into a little piece of Greece. Now making this always feels like a celebration in my own kitchen.

Tasty Ingredients

  • Onions: Sliced onions cook slowly, turn sweet, and kick things off for the filling Pick firm ones
  • Black pepper: Gives a spicy kick when freshly ground Get a solid pepper grinder for the job
  • Olive oil: Helps the filo brown and brings out flavors Go for extra virgin if you can
  • Eggs: Whisked up to help everything stick together Free range eggs make it richer
  • Whole chicken: Boil up a full chicken for juicy meat and rich broth Pick a fresh, plump bird with no funny smells
  • Filo pastry: Crunchy layers that make the dish special Find it in the freezer aisle and be sure the sheets are soft, not dried out
  • Unsalted butter: Melts into the onions and chicken for flavor If you can, pick European-style butter

Easy How-To

Start with the Pie Dish:
Brush a good bit of olive oil all over your baking dish. Lay down the first three filo pastry sheets, one by one, brushing in between with a little oil. Flip any extra edges over the outside.
Cook the Chicken and Onions:
In a large pot, scatter onions down, then add butter and a splash of oil. Nestle your whole chicken onto the onions, then pour in water so it’s almost covered. Lid on and bring everything up to a boil on medium-high, then turn down, cover tightly, and simmer slow for an hour and a half. You’ll end up with soft chicken and super sweet onions.
Make the Stock Rich:
Lift out the chicken and cool it. Strain what’s left to keep those soft onions. Move the liquid to a new pan and simmer it until it’s thickened and nearly jelly like, but keep an eye so it doesn’t cook down too much.
Mix Up the Filling:
Once the chicken’s cool enough, take off the meat, ditch bones and skin. Throw shredded chicken in a bowl, add onions, pour in your whisked eggs, and splash in enough of your rich stock to make it moist. Season with pepper and salt.
Add and Close Up:
Put the chicken mixture right over those filo layers. Fold the pastry edges back on top to keep everything in. Cover with three filo sheets, brushing between each with oil. Tuck in those ends so nothing leaks out, and finish with another brush of oil up top for a nice shine.
Bake It:
Bake at 230 celsius for fifteen minutes so that top gets a little crunch going. Slide it out, drop the oven temp to 200. Use a sharp knife to mark it into slices, then put it back for about forty-five minutes till golden and super crispy.
Let It Rest and Enjoy:
Let it sit ten to twenty minutes after baking. That’ll help the filling firm up for neat wedges. Slice, serve, and dig in while it’s still warm!
A Greek chicken pie stein with a slice missing. Pin
A Greek chicken pie stein with a slice missing. | chefsnaps.com

I can’t get enough of those soft sweet onions melted into every bite. One time I packed this up for a spring picnic and even after bumping along in the car, each piece held together and tasted even better outdoors!

Keeping It Fresh

This pie will stay good in the fridge for three days or so. Toss leftovers into a container or wrap them up well. Reheat using a low oven so your filo stays crisp—don’t use the microwave or you’ll lose that crunch.

Swap Options

If you’re stuck without filo, grab some store-bought puff pastry for a totally different, but still awesome, texture. Got leftover roast chicken? That works too—just stir a bit of good chicken broth in so it keeps moist.

Ways to Serve

Pair with a fresh cucumber and tomato salad for a zing, or dunk slices in creamy tzatziki. I love throwing on crumbly feta and some salty olives to really lean into those Greek vibes.

A slice of Greek chicken pie. Pin
A slice of Greek chicken pie. | chefsnaps.com

Why This Dish Matters

Dishes like this are the heart of Greek gatherings. They’re all about sharing and making folks feel welcome. Layering the pastry, simmering the stock—it’s a link back to lots of family tables and happy memories.

Recipe FAQs

→ What's the best kind of chicken to use here?

Start with a whole chicken. Letting it simmer with onions gives you a super flavorful filling and makes your own stock right there.

→ Can I switch out the filo pastry for puff pastry?

Filo gives you a lighter, shatteringly crisp bite. If you're after something richer and fluffier, puff pastry is a good swap, just know it'll be heavier.

→ Why should I let it cool before cutting?

Giving the pie some time to rest helps the filling hold together, so you don't end up with a mess and can get nice clean slices.

→ How do I get the top extra crunchy?

Slather olive oil on each layer and pop it in a really hot oven at the start. That’s the trick to a perfect, golden crunch on top.

→ What's the best way to keep leftovers?

After it cools down, stash the pieces in a sealed container in the fridge. Pop them back in the oven when you want more—the pastry stays tasty that way.

Greek Chicken Stein

Layers of crispy filo pack in soft chicken, sweet onions, and rich broth, for a super satisfying oven-baked meal.

Preparation Time
40 min
Cooking Time
150 min
Total Time
190 min
By: Dana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Greek

Yield: 8 Servings (1 big pie, cut into 6 to 8 pieces)

Dietary Preferences: ~

Ingredients

→ Filling

01 Salt, to your liking
02 Fresh ground black pepper, use as much as you want
03 3 eggs, whisked
04 1 whole cleaned chicken, about 1.5 kg
05 2 tablespoons olive oil, plus some more for greasing and brushing
06 30 grams unsalted butter
07 1 kg onions, peeled and cut into slices

→ Pastry

08 6 sheets filo pastry

Steps

Step 01

Once it's out of the oven, give the pie a break for about 10 to 20 minutes. It tastes best a little warm, so why not enjoy it then?

Step 02

Take the pie out, crank down the oven to 200°C. Cut it into 6 or 8 pieces, put it right back in and let it bake for 45 more minutes.

Step 03

Pop it in your hot oven for 15 minutes to give it a nice start.

Step 04

Pour your chicken filling into the filo-lined dish. Tuck in any pastry that's hanging over the sides. Cover it with your last 3 filo sheets, changing up which way you lay them. Fold the sides in tight, oil the top well.

Step 05

Place 3 filo pastry sheets into your dish, changing the direction each time. Give each sheet a light brush of olive oil as you go.

Step 06

Fire up your oven to 230°C. Brush some olive oil all over a round pie dish.

Step 07

Toss the shredded chicken and those cooked onions into a big bowl. Pour in the beaten eggs and just enough reduced chicken stock so it holds together. Sprinkle in salt and pepper the way you like.

Step 08

When the chicken’s cool enough, pull all the meat off, toss away the skin and bones.

Step 09

Lift the chicken out and let it cool down. Strain the liquid into another pot, keeping the onions aside. Turn up the heat and let the liquid bubble until it thickens up and gets jelly-like.

Step 10

Put a lid on the pot and bring it all to a boil over medium-high. Lower the heat and simmer the chicken for around 90 minutes. You’ll know it’s good when the chicken is cooked through.

Step 11

Into a big pot, pile in your sliced onions, butter, and olive oil. Drop in the chicken and add water to nearly cover it all.

Notes

  1. Letting your pie hang out a bit before serving makes it easier to cut and helps the filling stay put.

Required Tools

  • Big pot with lid
  • Fine sieve
  • Large bowl for mixing
  • Round baking dish
  • Pastry brush for oil
  • Sharp knife

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has eggs
  • Has wheat (gluten) in the filo
  • Has dairy (butter)

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 420
  • Fats: 22 g
  • Carbohydrates: 28 g
  • Protein: 29 g