Description
This delightful Savory Chicken Filo Bake encapsulates the essence of comfort food with its rich flavors and flaky pastry exterior. Tender, poached chicken combined with caramelized onions, all enveloped in layers of crisp filo pastry, makes this dish a perfect centerpiece for family dinners or a special occasion meal. It invites a sense of warmth and satisfaction with every bite.
Ingredients
- 1 kg onions
- 30 gr butter
- 2 tbsp olive oil
- 1 whole chicken
- 3 eggs
- Black pepper to taste
- 6 sheets of filo pastry
Step-by-Step Directions
1. Prepare the Cooking Base
Start by placing the onions, butter, and olive oil in a large pan or stockpot with a lid. Add the whole chicken and enough water to nearly submerge the chicken, then cover with the lid.
2. Poach the Chicken
BBring the water to a boil, then reduce the heat to a gentle simmer and poach the chicken for about 1½ hours.
3. Prepare the Stock
Once the chicken is fully cooked, remove it from the pan. Strain the cooking liquids into another pot and reserve the onions. Boil the strained liquid vigorously to reduce it to a rich, gelatinous stock.
4. Shred the Chicken
After the chicken has cooled, shred the meat from the carcass, discarding the bones and skin.
5. Mix Ingredients
Combine the shredded chicken, reserved caramelized onions, eggs, and a portion of the reduced chicken stock in a large bowl. Season this mixture with salt and black pepper to taste.
6. Prepare the Filo Layers
Preheat your oven to 230°C/gas 8/446°F. Grease a round pie dish with olive oil, and line it with 3 sheets of filo pastry, brushing each layer with olive oil.
7. Assemble the Bake
Spoon the chicken mixture into the dish, folding the pastry overhang inward. Top with the remaining 3 sheets of filo, alternating the direction, and fold the edges to seal.
8. Bake
Place in the preheated oven and bake for 15 minutes. Then, reduce the temperature to 200°C/gas 6/392°F, cut the pie into wedges, and continue baking for another 45 minutes.
Servings & Preparation/Cooking Time
This recipe serves 6-8 people and requires approximately 3 hours for preparation and cooking.
Tips for Storage & Reheating
- Storage: Cool the bake completely and store it in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven at 175°C until warmed through. Cover the bake with foil to prevent further browning of the filo pastry.
Conclusion
The Savory Chicken Filo Bake offers a mouth-watering twist on the traditional chicken pie, featuring layers of flavor and texture. It’s an excellent choice for those seeking a hearty meal that combines the homeliness of poached chicken with the elegance of filo pastry. Whether for a regular family meal or a festive gathering, this recipe is sure to impress.
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Savory Chicken Filo Bake
- Total Time: 3 hours
- Yield: 6-8 servings 1x
Description
This delightful Savory Chicken Filo Bake encapsulates the essence of comfort food with its rich flavors and flaky pastry exterior. Tender, poached chicken combined with caramelized onions, all enveloped in layers of crisp filo pastry, makes this dish a perfect centerpiece for family dinners or a special occasion meal. It invites a sense of warmth and satisfaction with every bite.
Ingredients
- 1 kg onions
- 30 gr butter
- 2 tbsp olive oil
- 1 whole chicken
- 3 eggs
- Black pepper to taste
- 6 sheets of filo pastry
Instructions
- Prepare the Cooking Base: Start by placing the onions, butter, and olive oil in a large pan or stockpot with a lid. Add the whole chicken and enough water to nearly submerge the chicken, then cover with the lid.
- Poach the Chicken: Bring the water to a boil, then reduce the heat to a gentle simmer and poach the chicken for about 1½ hours.
- Prepare the Stock: Once the chicken is fully cooked, remove it from the pan. Strain the cooking liquids into another pot and reserve the onions. Boil the strained liquid vigorously to reduce it to a rich, gelatinous stock.
- Shred the Chicken: After the chicken has cooled, shred the meat from the carcass, discarding the bones and skin.
- Mix Ingredients: Combine the shredded chicken, reserved caramelized onions, eggs, and a portion of the reduced chicken stock in a large bowl. Season this mixture with salt and black pepper to taste.
- Prepare the Filo Layers: Preheat your oven to 230°C/gas 8/446°F. Grease a round pie dish with olive oil, and line it with 3 sheets of filo pastry, brushing each layer with olive oil.
- Assemble the Bake: Spoon the chicken mixture into the dish, folding the pastry overhang inward. Top with the remaining 3 sheets of filo, alternating the direction, and fold the edges to seal.
- Bake: Place in the preheated oven and bake for 15 minutes. Then, reduce the temperature to 200°C/gas 6/392°F, cut the pie into wedges, and continue baking for another 45 minutes.