Kotopita - Chicken Pie

This is an easy pie to make and when made with puff pastry it is even easier.  During the years I was working I would make it with puff pastry but later on I found it much tastier with my own pastry until I started making it with provencal pastry with is much easier to make and much healthier as it uses olive oil.  Whichever you try, all three phyllos as delicious.

Kotopita - Chicken Pie

Ingredients:

• 1 dose of phyllo for meat pie, or provencal pastry or 1 packet of ready made Puff Pastry

For the filling

• 2 chicken breasts, boiled, skinned and cut into small pieces
• 1 cup of fresh, frozen or tinned corn, boiled for 15 minutes
• 1 cup of bell peppers, yellow, red, green finely chopped
• 1 cup of variety of grated cheese (regato, kerrygold, gouda, edam, cheddar etc.,) or any combination (I use low fat cheeses)
  
• Salt,
• Pepper
• 1 teaspoon chicken seasoning (I use carino)
• Papprika
• finely chopped parsley (about 3 tablespoons)

For the bechamel sauce

• 2 cups warm skim milk
• 2 tablespoons olive oil or olive oil based margarine
• 2 tablespoons flour
• 1 egg
• salt
• a pinch of ground nutmeg

Directions:

1. Boil chicken (see recipe how to boil chicken) and after cooling cut into small pieces.
   
2. Make a Bechamel sauce using the above ingredients (see full recipe for more instructions). Combine the chicken with the grated cheese, the parsley, the corn and bell peppers.
   
3. Add salt, pepper, paprika and chicken seasoning.
4. Grease a 40 Χ 30 Χ 5 tin and place 1 sheet of the phyllo or puff pastry.
   
5. Spread the filling evenly and place the second sheet on top and press the edges of the two pastry sheets together firmly.
   
6. Score with sharp knife but not deep and then prick with a fork the top sheet of the pastry too.
7. Brush with olive oil and bake the pie in a preheated oven (180o C) for about 45 minutes or until golden brown.
8. Remove from the oven. Leave aside for 10-15 minutes to cool and serve.

Tags: Bell Peppers, Cheese, Chicken, pies, Poultry