Name: Greek Chicken Frying Pan Pie: A Delicious & Easy Recipe
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 6-8 servings
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 (14.5 ounce) can diced tomatoes, undrained; 1/2 cup Kalamata olives, pitted and halved; 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); 1/2 cup chicken broth; Salt and pepper to taste; 2 cups all-purpose flour; 1 teaspoon salt; 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes; 6-8 tablespoons ice water; 1 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; 1 egg, beaten (for egg wash)

Greek chicken frying pan pie, or Kotopita as it's affectionately known in Greece, is a culinary hug in a pan, and I'm thrilled to share my family's recipe with you! Imagine biting into a warm, flaky crust that gives way to a savory, juicy filling of tender chicken, fragrant herbs, and creamy feta cheese. This isn't just a pie; it's a taste of the Greek countryside, a dish that evokes memories of sun-drenched tavernas and family gatherings around a bustling table.

Kotopita, in its various regional forms, has been a staple in Greek cuisine for generations. Passed down through families, each cook adds their own special touch, creating a tapestry of flavors that reflects the rich culinary heritage of Greece. While the exact origins are shrouded in history, the concept of a savory pie filled with meat and vegetables is deeply rooted in the country's agricultural past. It was a way to use leftover ingredients and create a hearty, satisfying meal for the whole family.

What makes Greek chicken frying pan pie so irresistible? It's the perfect balance of textures and flavors. The crispy, golden-brown crust contrasts beautifully with the soft, flavorful chicken filling. The salty feta cheese adds a delightful tang, while the herbs provide a fresh, aromatic note. Plus, it's incredibly convenient! This one-pan wonder is relatively easy to make, making it a perfect weeknight meal or a crowd-pleasing dish for a potluck. Get ready to experience a taste of Greece with every delicious bite!

Ingredients:

For the Chicken Filling:

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup Kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1/2 cup chicken broth
Salt and pepper to taste

For the Frying Pan Pie Crust:

2 cups all-purpose flour
1 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
6-8 tablespoons ice water

For the Topping:

1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 egg, beaten (for egg wash)

Preparing the Chicken Filling:

Sear the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces in batches, being careful not to overcrowd the pan. Sear the chicken on all sides until browned, about 3-4 minutes per side. This step is crucial for developing flavor, so don't skip it! Remove the chicken from the skillet and set aside.
Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic, chopped red bell pepper, and chopped green bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender. The aroma at this point is just amazing!
Add Tomatoes and Flavorings: Stir in the diced tomatoes (with their juice), Kalamata olives, sun-dried tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Mix well to combine. The tomato paste adds a richness that really deepens the flavor.
Simmer the Filling: Return the seared chicken to the skillet. Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, or until the chicken is cooked through and tender. The longer it simmers, the more the flavors meld together. Stir occasionally to prevent sticking.
Season to Taste: Season the chicken filling with salt and pepper to taste. Remember that feta cheese is salty, so don't over-salt the filling. Once the filling is ready, remove it from the heat and let it cool slightly while you prepare the crust.

Making the Pie Crust:

Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to work quickly and keep the butter cold. Small pieces of butter are what create those flaky layers in the crust.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overwork the dough, as this will result in a tough crust. I usually need about 6-7 tablespoons, but it can vary depending on the humidity.
Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax, making the crust more tender.

Assembling and Baking the Frying Pan Pie:

Preheat Oven: Preheat your oven to 375°F (190°C).
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle that is slightly larger than your oven-safe frying pan (usually a 10-12 inch skillet). If you don't have an oven-safe frying pan, you can transfer the filling to a pie dish.
Fill the Pie: Pour the slightly cooled chicken filling into the frying pan. Spread it evenly.
Top with Feta and Parsley: Sprinkle the crumbled feta cheese and chopped fresh parsley evenly over the chicken filling. The feta adds a salty, tangy flavor that complements the chicken perfectly.
Cover with Crust: Carefully place the rolled-out dough over the filling. Gently press the edges of the dough to the sides of the frying pan to seal.
Trim and Crimp the Edges: Trim any excess dough from the edges of the frying pan. Crimp the edges of the crust with a fork or your fingers to create a decorative border. This also helps to seal the crust and prevent the filling from leaking out.
Egg Wash: Brush the top of the crust with the beaten egg. This will give the crust a beautiful golden-brown color.
Cut Vents: Cut a few slits in the top of the crust to allow steam to escape during baking. This will prevent the crust from puffing up too much and potentially cracking.
Bake: Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it, and if the crust starts to brown too quickly, you can tent it with foil.
Cool Slightly: Remove the frying pan pie from the oven and let it cool for at least 10-15 minutes before slicing and serving. This allows the filling to set slightly, making it easier to slice.

Tips for Success:

Keep Ingredients Cold: When making the pie crust, it's crucial to keep the butter and water as cold as possible. This will help create a flaky crust.
Don't Overwork the Dough: Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
Adjust Seasoning: Taste the chicken filling before adding the feta cheese and adjust the seasoning as needed. Remember that feta cheese is salty, so you may not need to add much additional salt.
Use High-Quality Ingredients: Using high-quality ingredients will make a big difference in the flavor of the pie.
Make Ahead: The chicken filling can be made ahead of time and stored in the refrigerator for up to 2 days. The pie crust can also be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month.

Variations:

Add Vegetables: Feel free to add other vegetables to the chicken filling, such as mushrooms, zucchini, or spinach.
Use Different Cheese: Instead of feta cheese, you can use other cheeses, such as goat cheese, Parmesan cheese, or mozzarella cheese.
Add Herbs: Experiment with different herbs, such as thyme, rosemary, or dill.
Make it Spicy: Add more red pepper flakes or a pinch of cayenne pepper to the chicken filling for a spicy kick.
Use Puff Pastry: For a quicker version, you can use store-bought puff pastry instead of making your own pie crust.

Conclusion:

This Greek Chicken Frying Pan Pie isn't just a recipe; it's a culinary adventure waiting to happen! From the ease of preparation to the explosion of Mediterranean flavors, it's a dish that promises to impress without demanding hours in the kitchen. The savory chicken, the tangy feta, the bright herbs – they all come together in perfect harmony, creating a symphony of taste that will have everyone asking for seconds. Trust me, this is one of those recipes you'll find yourself making again and again. Why is this a must-try? Well, beyond the incredible flavor profile, it's incredibly versatile. It's perfect for a weeknight dinner when you're short on time but still craving something satisfying and delicious. It's also elegant enough to serve to guests at a casual gathering. Plus, the fact that it's all cooked in one frying pan means fewer dishes to wash – a definite win in my book! But the real magic lies in the simplicity. You don't need to be a seasoned chef to master this recipe. The instructions are straightforward, and the ingredients are readily available. Even if you're a beginner in the kitchen, I'm confident you can create a stunning and flavorful Greek Chicken Frying Pan Pie that will make you feel like a culinary rockstar. Now, let's talk serving suggestions and variations. While this pie is delicious on its own, a dollop of creamy Greek yogurt or a drizzle of olive oil can elevate it to the next level. A side of crisp cucumber and tomato salad with a lemon vinaigrette would also be a perfect complement. Feeling adventurous? Try these variations: * Spinach and Artichoke: Add a cup of chopped spinach and a can of artichoke hearts (drained and quartered) to the chicken mixture for a veggie-packed twist. * Spicy Kick: Incorporate a pinch of red pepper flakes or a finely chopped jalapeño for a touch of heat. * Different Cheese: Experiment with different cheeses like ricotta or halloumi for a unique flavor profile. * Herb Garden: Feel free to adjust the herbs to your liking. Fresh oregano, thyme, or even a bit of dill would all be delicious additions. * Crustless Wonder: For a lighter option, skip the phyllo dough altogether and bake the filling in a greased baking dish. It will be more like a casserole, but still incredibly tasty. The possibilities are endless! Don't be afraid to get creative and customize this recipe to suit your own taste preferences. That's the beauty of cooking – it's all about experimenting and finding what you love. So, what are you waiting for? Grab your frying pan, gather your ingredients, and get ready to create a culinary masterpiece. I'm absolutely certain that you'll love this Greek Chicken Frying Pan Pie as much as I do. It's a guaranteed crowd-pleaser that will become a staple in your recipe repertoire. I'm so excited for you to try this recipe! Once you've made it, please come back and share your experience in the comments below. I'd love to hear about any variations you tried, what you served it with, and most importantly, what you thought of the flavor. Happy cooking! I can't wait to hear all about your culinary adventures.