If you have a passion for hearty, flavor-packed meals that bring a little sunshine to your table, this Greek Chicken Frying Pan Pie Recipe is an absolute must-try. Imagine tender, golden-browned chicken mingling with smoky pancetta, tender chunks of potato, and a luscious, bright lemony sauce all wrapped beneath a crisp, golden shortcrust pastry lid. This dish is the perfect weekday comfort food that doubles as a stunning centerpiece for any family meal. The fresh herbs and tangy lemon zest really bring that authentic Mediterranean spirit right into your kitchen, making each bite a delightful journey to Greece.
Ingredients You’ll Need
These ingredients are simple yet essential, coming together to create a balance of textures and flavors that make this pie truly irresistible. From the hearty chicken thighs to the zesty lemon and fragrant oregano, every item plays a key role in delivering that signature taste and satisfying mouthfeel.
- 640g skinless, boneless chicken thigh fillets: Tender and juicy, perfect for absorbing the lemony sauce flavors.
- 1 tbsp plain flour: Helps to lightly dust the chicken, aiding browning and thickening the sauce.
- 2 tbsp olive oil: Adds richness and prevents sticking while providing a Mediterranean touch.
- 80g smoked pancetta di cubetti: Brings a smoky, salty punch that elevates the depth of the filling.
- 2 large potatoes: Chunky pieces add hearty texture and soak up the savory sauce beautifully.
- 150g frozen chopped onion: A time-saving ingredient that melts down to add sweetness and body.
- 2 tsp dried oregano: A classic Greek herb that infuses the dish with fragrant earthiness.
- 3 large egg yolks: Enrich the sauce with creaminess and help create a velvety texture.
- 1 tbsp cornflour: Acts as a thickening agent to give the sauce that perfect cling.
- Grated zest and juice of 2 lemons: Delivers fresh, bright acidity that lightens the rich filling.
- 450ml chicken stock: The flavorful base that ties all the filling ingredients together.
- 4 tbsp chopped mint: Adds a refreshing twist and a pop of green color.
- 500g shortcrust pastry: The crisp, buttery lid that seals in all the pie’s goodness.
- 1 tbsp milk or beaten egg: For brushing the pastry to achieve a golden, appetizing finish.
How to Make Greek Chicken Frying Pan Pie Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to a toasty 190°C (or 170°C fan, gas mark 5). While the oven heats up, chop your chicken thigh fillets into chunky, bite-sized pieces and toss them with the plain flour and a good pinch of seasoning. This simple step ensures your chicken will brown beautifully, creating a delicious caramelized flavor base for your pie filling.
Step 2: Brown the Chicken and Pancetta
Heat up your olive oil in a 24cm ovenproof frying pan over a high flame and add the smoked pancetta first. As it gently sizzles and releases that intoxicating smoky aroma, toss in the chicken pieces. Cook everything until the meat is browned on all sides and the pancetta has crisped up nicely—this step is crucial for building the rich, savory notes that carry through the entire pie.
Step 3: Prepare and Cook the Potatoes and Onion
Next, peel and chop your potatoes into approximately 2cm chunks—large enough to hold their shape, but small enough to soften well during cooking. Reduce the heat to medium and add the potatoes along with the frozen chopped onion directly into the pan. Stir occasionally as they cook for 8 to 10 minutes, allowing the potatoes to start tenderizing and the onions to melt down and add sweetness. Don’t forget to sprinkle in the dried oregano, which will infuse the mixture with that unmistakable Mediterranean herbaceousness.
Step 4: Whisk Together the Lemon Sauce
In a separate bowl, combine the egg yolks, cornflour, lemon zest, and lemon juice, whisking thoroughly to create a smooth mixture. Slowly pour in the warm chicken stock while stirring constantly, so it blends seamlessly into a velvety sauce. Season this bright, zesty mixture to taste, then gently stir in the chopped mint for that fresh, garden-picked aroma that feels like a breath of sun-dappled Greek countryside.
Step 5: Assemble Your Pie
Return the browned chicken and pancetta to the lemon sauce mixture, gently folding them together to coat every morsel. If your pan isn’t ovenproof, transfer the filling into a pie dish. Then roll out your shortcrust pastry on a floured surface until it’s just a little larger than the pan or dish, ready to cover your savory masterpiece.
Step 6: Bake to Golden Perfection
Place the pastry lid carefully over the filling, trimming any excess dough for a neat finish. Brush the top generously with milk or beaten egg to achieve that golden, glossy crust. Sprinkle a little more oregano on top for color and extra aroma, then pop the pie into the oven. Bake for 25 to 30 minutes, until the pastry is beautifully golden and crisp. Let it rest a few minutes after baking to allow the filling to settle and the flavors to meld—a perfect pause before you dive in.
How to Serve Greek Chicken Frying Pan Pie Recipe
Garnishes
Freshness makes a world of difference here. A scatter of extra chopped mint or oregano on top brings a lovely herbal contrast to the warm, rich filling. For a little zing, a few thin lemon slices or a light drizzle of extra virgin olive oil elevate the presentation and flavor.
Side Dishes
This pie shines on its own but pairs wonderfully with a simple green salad tossed in lemon vinaigrette or a side of steamed green beans dressed with olive oil and garlic. A light cucumber-yogurt tzatziki can also add a cool, refreshing counterpoint that complements the zesty chicken filling beautifully.
Creative Ways to Present
For a cozy, casual vibe, serve it straight out of the pan with rustic wooden boards and chunky knives. If you want to impress guests, slice the pie into neat wedges and plate each with a delicate sprig of mint and a lemon wedge. For a Mediterranean feast, surround the pie slices with a colorful meze platter featuring olives, roasted peppers, and feta cheese.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover pie tightly with cling film or store it in an airtight container to keep it fresh. It will hold well in the fridge for up to three days, letting you enjoy that delicious Greek Chicken Frying Pan Pie Recipe again with minimal effort.
Freezing
This pie freezes well if you want to save some for later. Wrap it tightly in cling film and foil before popping it in the freezer. When you’re ready, thaw overnight in the fridge and reheat thoroughly in a moderate oven until piping hot and the pastry regains its crispness.
Reheating
To reheat, place the pie in a preheated oven at around 180°C until warmed through, usually about 20 minutes. Cover loosely with foil initially to prevent over-browning, then remove the foil in the last few minutes to let the crust regain its crunch.
FAQs
Can I use chicken breast instead of thigh fillets?
Absolutely! Chicken breast works fine but keep in mind thighs stay juicier and more flavorful, which makes a big difference in this dish’s richness.
Is it essential to use pancetta?
Not strictly, but pancetta adds a wonderful smoky depth to the pie. You can substitute with bacon or omit for a milder version.
Can I prepare the filling in advance?
Yes! You can cook the filling a day ahead, then refrigerate it. Just assemble and bake the pie when you’re ready—it actually allows the flavors to develop more fully.
What’s the best pastry to use for this recipe?
Shortcrust pastry is ideal here because it’s buttery and crisp, providing the perfect contrast to the soft, saucy filling.
Can I add other vegetables?
Definitely! Chopped spinach or diced bell peppers make great additions to boost the color and nutrition without overpowering the classic flavor.
Final Thoughts
Give this Greek Chicken Frying Pan Pie Recipe a whirl if you want to impress yourself and your loved ones with a dish that’s cozy, bursting with flavor, and full of character. It’s one of those recipes that feels both special and comforting, like wearing your favorite sweater on a chilly day. Once you experience the amazing blend of tender chicken, smoky pancetta, bright lemon sauce, and crisp pastry, it just might become your new favorite weeknight dinner. Happy cooking and even happier eating!
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Greek Chicken Frying Pan Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes baking + 18-20 minutes stovetop cooking
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This Greek Chicken Frying Pan Pie is a savory and comforting dish featuring tender chicken thighs, smoky pancetta, tender potatoes, and a zesty lemon sauce infused with oregano and fresh mint. Encased in a golden shortcrust pastry, this oven-baked pie combines rich Mediterranean flavors with a delightful flaky crust, perfect for a family meal or special occasion.
Ingredients
Chicken and Pancetta
- 640g skinless, boneless chicken thigh fillets
- 1 tbsp plain flour
- 2 tbsp olive oil
- 80g smoked pancetta di cubetti
- 2 tsp dried oregano
Vegetables
- 2 large potatoes (peeled and cut into 2cm chunks)
- 150g frozen chopped onion
Lemon Sauce
- 3 large egg yolks
- 1 tbsp cornflour
- Grated zest and juice of 2 lemons
- 450ml chicken stock (warm)
- 4 tbsp chopped mint
Pastry and Finishing
- 500g shortcrust pastry
- 1 tbsp milk or beaten egg (for brushing)
Instructions
- Preheat the Oven: Set your oven to 190°C (fan 170°C, gas mark 5) to ensure it is ready for baking the pie later.
- Prepare the Chicken: Chop the chicken thigh fillets into chunky pieces. Toss them with plain flour and dried oregano to season and lightly coat, which helps with browning.
- Cook Chicken and Pancetta: Heat olive oil in a 24cm ovenproof frying pan over high heat. Add smoked pancetta cubes, followed by the floured chicken pieces. Cook until both are nicely browned, developing deep flavors.
- Prepare Potatoes: Peel the potatoes and cut them into roughly 2cm chunks, ensuring uniform size for even cooking.
- Cook Potatoes and Onion: Reduce pan heat to medium. Add the potato chunks and frozen chopped onion to the pan. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes begin to soften. Stir in the dried oregano for extra aroma.
- Make the Lemon Sauce: In a bowl, whisk together the egg yolks, cornflour, lemon zest, and lemon juice until smooth. Gradually pour in the warm chicken stock while stirring continuously to prevent lumps. Season the mixture and stir in the chopped fresh mint for brightness.
- Roll out Pastry: On a floured surface, roll out the shortcrust pastry to form a lid slightly larger than your frying pan to ensure good coverage and sealing.
- Assemble the Pie: Return the chicken and pancetta mixture to the pan if removed, then pour over the lemon sauce. If your frying pan is not ovenproof, transfer the entire filling to a suitable pie dish.
- Cover and Bake: Lay the pastry lid over the filling, trim any excess pastry, then brush the surface with milk or beaten egg for a shiny, golden finish. Sprinkle additional dried oregano on top if desired. Bake in the preheated oven for 25 to 30 minutes until the pastry is beautifully golden and crisp. Let the pie rest a few minutes before serving to set the filling.
Notes
- You can prepare the filling a day ahead to save time; just keep it covered in the refrigerator before assembling and baking.
- If you don’t have shortcrust pastry, puff pastry can be used, but the texture and flavor will differ slightly.
- Ensure the chicken stock is warm before mixing with egg yolks to prevent scrambling.
- Use an ovenproof frying pan for easy cooking and baking in one dish; otherwise, transfer to a pie dish before baking.
- For extra tang, serve with a wedge of lemon or a simple Greek salad on the side.
