Greek-inspired chicken pot pie
Dimitra's Dishes · ♥ 415 likes · 11.3K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- boneless skinless chicken thighs
Put the boneless skinless chicken thighs on a sheet pan, drizzle with olive oil, and season both sides with salt and black pepper.
- 2 whole onions
- olive oil
Cook the finely chopped onion in a little olive oil in an oven-safe skillet over medium heat until soft and golden.
- roasted red peppers
Drain the jarred roasted red peppers well and chop them into small bite-sized pieces.
- grated garlic
Add grated garlic and cook a few seconds until fragrant, then toss in the roasted red peppers to coat in the oil.
- crushed red pepper flakes
- dried oregano
- thyme
Turn the heat off and season with salt, black pepper, optional red pepper flakes, dried oregano and thyme; mix and transfer to a bowl.
- feta cheese
- parmesan
- shredded gouda
Shred the cooled chicken by hand or cut it with a knife into the onion and pepper mixture; add the feta and parmesan.
- 1 stick butter
- all-purpose flour
Melt the butter in a saucepan, add the flour and cook until toasted.
- cold milk
- nutmeg
Whisk in the cold milk, season with salt, black pepper and nutmeg, and keep whisking until it boils and thickens; it need not be very thick.
- whole eggs
Off the heat, whisk the eggs, temper them with the hot sauce, whisk them back into the saucepan, and taste for seasoning.
Mix the bechamel into the chicken mixture and taste for seasoning.
Combining and filling the pans
- puff pastry
Variation: roll the puff pastry to fit, cut slits so steam can escape, tuck the edges, set the pan on a half sheet pan, and bake at 350F for 45 minutes until puffed and golden.
- filo
- 1 stick butter
Variation: ruffle one sheet of filo at a time into an accordion, roll it into a rosette, cover the filling with rosettes, brush generously with melted butter, and bake at 350F about 45 minutes to an hour, until golden and crisp.