Kotopita with Bechamel | Greek Chicken Pie

Kotopita with Bechamel

  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


  1. In a large sauce pan brown chicken breasts in olive oil and remove from pan
  2. In same pan, chop and sauté onion, leek, bay leaves  and mushrooms
  3. While veggies are sautéing, chop chicken into bite sized pieces and add to pan to finish cooking
  4. Grate half the nutmeg into chicken mixture
  5. Once chicken has cooked through, remove pan from heat and set aside
  6. Pre-heat oven to 375*f
  7. In another sauce pan, melt butter at medium heat and add flour to make a roux
  8. Once flour has cooked for 3-4 minutes, slowly add room temperature milk stirring constantly
  9. When béchamel starts to thicken, add remaining grated nutmeg and continue to stir
  10. Add chicken mixture into béchamel and stir to mix well
  11. Once mixed, add grated gruyere and continue mixing
  12. In 9"x13" pan, place 1 puff pastry sheet on the bottom
  13. Pour chicken filling into pan and spread evenly
  14. Grate a bit more gruyere over chicken filling
  15. Place 2nd puff pastry sheet over pan and curve over crust edges to seal (see video)
  16. Puncture top puff pastry with 4-6 holes for steam venting
  17. Baste top of pie with egg wash and sprinkle with sesame seeds
  18. Bake for 35-45 minutes


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