Chicken Pie Recipe

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbs olive oil, 1 tbs lemon juice, 1 tsp lemon zest, 1 tsp dried oregano, 0.5 tsp salt and 0.5 tsp black pepper. Spread in a single layer on a rimmed baking sheet and roast for 25–30 minutes, turning once, until golden and tender. Keep warm.

Prep and brown chicken

Cut chicken breasts into 1-inch pieces. Season lightly with 0.5 tsp salt and 0.5 tsp pepper. In a large skillet over medium-high heat, add 2 tbs olive oil. When hot, add chicken in a single layer and brown for 3–4 minutes until golden but not fully cooked through. Remove chicken to a plate and set aside.

Sauté aromatics and mushrooms

Reduce heat to medium, add 1 tbs unsalted butter to the same skillet. Add 1 cup sliced onion and cook 5–6 minutes until soft and translucent. Add 8 oz sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown. Stir in 2 tsp minced garlic and cook 30 seconds until fragrant.

Deglaze and thicken

Sprinkle 1 tbs flour over vegetables, stir for 1 minute to cook the raw flour taste. Pour in 1 tbs white wine (if using) and 1 cup chicken stock, scraping up browned bits from the pan. Bring to a gentle simmer for 2–3 minutes to thicken slightly.

Finish the sauce

Reduce heat to low and stir in 1 cup heavy cream, 3 oz crumbled feta, 1 tsp minced fresh rosemary, and 1 tsp lemon zest. Return browned chicken to the skillet, simmer gently for 6–8 minutes until chicken is cooked through and sauce coats the pieces. Taste and adjust seasoning with remaining 0.5 tsp salt and 0.5 tsp pepper. If sauce is too thin, simmer a bit longer or stir in up to 1 tsp extra flour mixed with 1 tbs cold water to thicken.

Cool slightly

Remove the skillet from heat and let the filling cool 10 minutes so it is easier to handle when assembling in filo. The filling should be thick but spoonable.

Preheat oven to 375°F (190°C) if not already at temperature from roasting potatoes. Lightly brush a 9-inch round pie dish or individual ramekins with melted butter. Lay one phyllo sheet in the dish, letting excess overhang; brush with melted butter. Layer 3–4 more sheets, brushing each with butter and rotating so edges overlap and form an even base and rim (keep remaining phyllo covered with a damp towel to prevent drying).

Spoon the cooled chicken-feta-rosemary filling into the prepared phyllo-lined dish, pressing gently to level. Fold over any overhanging phyllo toward the center to partially cover the filling or create a pleated top. Alternatively, use remaining phyllo sheets to create a loose top: stack 2–3 sheets, brush each with butter, and drape over the filling, tucking edges inside the rim.

Brush the top of the assembled pie with the beaten egg for a golden finish. If desired, sprinkle a few crumbs of feta or a pinch of chopped rosemary on top. Place the pie on a baking sheet to catch any drips and bake for 25–30 minutes, until phyllo is deep golden and crisp and the filling is bubbling at the edges. Let rest 8–10 minutes before serving to set the sauce.

While pie bakes, toss 4 cups mixed greens with 2 tsp extra virgin olive oil, 1 tsp red wine vinegar, 1 tsp lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust acidity or seasoning. Divide onto serving plates to accompany the pie.

Cut the filo chicken pie into portions. Serve each portion with a portion of lemon roasted potatoes and a pile of the dressed mixed greens. Garnish with fresh rosemary sprigs and lemon wedges. Serve immediately.