Kotopita with Bechamel | Greek Chicken Pie
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Ingredients List:
- 2 puff pastry sheets
- 4 6oz boneless chicken breasts
- 1 onion
- 1 leek
- 6 mushrooms
- 1 tbsp. paprika
- 2 garlic cloves
- 2 bay leaves
- 1/3 cup butter
- 1/3 cup all purpose flour
- 4 cups milk
- 1/2 tsp. nutmeg
- 1 cup gruyere cheese
- 1/4 cup Greek extra virgin olive oil
- 1 egg
- 1 tbsp. sesame seeds
- Salt & pepper to taste
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Method:
- In a large sauce pan brown chicken breasts in olive oil and remove from pan
- In same pan, chop and sauté onion, leek, bay leaves and mushrooms
- While veggies are sautéing, chop chicken into bite sized pieces and add to pan to finish cooking
- Grate half the nutmeg into chicken mixture
- Once chicken has cooked through, remove pan from heat and set aside
- Pre-heat oven to 375*f
- In another sauce pan, melt butter at medium heat and add flour to make a roux
- Once flour has cooked for 3-4 minutes, slowly add room temperature milk stirring constantly
- When béchamel starts to thicken, add remaining grated nutmeg and continue to stir
- Add chicken mixture into béchamel and stir to mix well
- Once mixed, add grated gruyere and continue mixing
- In 9"x13" pan, place 1 puff pastry sheet on the bottom
- Pour chicken filling into pan and spread evenly
- Grate a bit more gruyere over chicken filling
- Place 2nd puff pastry sheet over pan and curve over crust edges to seal (see video)
- Puncture top puff pastry with 4-6 holes for steam venting
- Baste top of pie with egg wash and sprinkle with sesame seeds
- Bake for 35-45 minutes
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Notes & Tips:
- Makes 6-8 servings
- Allow to rest for 45 minutes before serving
- Serve with a salad or veggies
- Can be frozen
- Bake at 400*f for 1-1/2 hours for previously unbaked or 45 minutes for pre-baked