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Greek Chicken Frying Pan Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 57 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare Potatoes: Peel the potatoes and cut them into roughly 2cm chunks, ensuring uniform size for even cooking.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/greek-chicken-frying-pan-pie-recipe/