A typical Greek chicken pie carries the same level of popularity as the meat pie (Kreatopita) which I presented yesterday. Making it 100% Keto will be a serious challenge. However, I am more than happy to take this challenge! In fact, preparing the traditional Greek chicken pie the way they do in the villages is something I was admiring ever since I was a child. It’s a dish that can satisfie even the biggest gourmet! However, its ingredients are simple and humble. Well, of course, as with any traditional recipe, it takes time and patience to master a perfect pie. Naturally, the reward comes in many forms. One of them is the delicious taste, but the most important one comes in form of perfect nutrition.
A Perfect Greek chicken pie wants free-range chicken!
It’s always about healthier choices! Indeed, in this specific case, you really want to make it as close to the villager’s style as possible! If there is not an organic chicken farm nearby you, invest in a free-range organic chicken. You’ll be extremely rewarded in taste and health benefits. Furthermore, to prepare a perfect Greek Kotopita, you will have to boil the chicken for at least 2 hours. This will leave you with the healthiest and tastiest chicken broth. So, with one project, you’ll get two treasures of good, oldfashioned nutrition. And yes, free-range chicken tastes ten times better than conventional supermarket industrial chicken!
Greek goes Keto – a different yet real Kotopita
What makes my Kotopita different from the traditional Greek version? Well, this time, I excluded the vegetables. Gentle chicken taste usually gets overtaken by red or green bell pepper, carrot, mushrooms and other vegetables in the traditional Greek version. The reason for this doesn’t lay in the attempt to add aromas and flavour, but in the fact that Greek villager’s families were always huge, with at least 4-5 children. So the filling had to be enlarged with various ingredients in order to feed the whole family. This is understandable, but in our Keto version, we’ll let the chicken take the main stage! Our Keto ingredients will give moist and creamy consistency. At the same time, the taste will be enhanced by the chicken and a few typical Mediterranean spices. Of course, chicken always loves lemon, so we will use both the zest and juice!
Let’s get to work, shall we?
- 1 whole chicken (separate the meat from bones)
- 4 bay leaves
- 2 rosemary branches
- 300 g (1,5 cup) sour cream
- 3 medium eggs free-range
- 4 tbsp butter grass-fed
- 1 small lemon zest and juice
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp black, white and red pepper mix freshly ground
- 1 pinch nutmeg
- 1 tsp dried basil
- 200 g (1 cup) aged goat cheese grated
The crust is the same as for Kreatopita, see the recipe link in the description
- First, prepare the crust dough by following this recipe. Leave it in the refrigerator.
- Cut the chicken in 4-6 pieces and place it in a deep pot. add bay leaves and rosemary branches and cover with water. Let it boil at medium temperature, then reduce the heat and cook it for 2 hours. If the water evaporates, add more so that all chicken is covered. (You can prepare this a day before)
- When the chicken is cooked, remove it from the broth and place on a wide plate to cool down. (You can use the broth for soup)
- Separate the chicken meat from bones and skin and chop it using a large knife. Place the meat in a deep bowl. Add 3 eggs, sour cream, lemon juice and zest, butter, salt and all the spices. Mix well.
- Cut the dough in half, spread some olive oil on it and roll it in between two parchment papers. Grease the baking pan with butter and place the dough in. Stab it with a fork a few times and bake for 15 minutes at 160ºC (320ºF)
- When the lower crust is starting to get golden, remove it from the oven and spread the filling all over.
- Spread some olive oil on the other part of the dough and roll it in between two parchment papers. Cut it in long strips and place on top of the filling. Leave some space in between.
- Top with grated aged goat cheese and place in the oven. Bake it for 20 minutes at 160ºC (320ºF). When the pie is ready, leave it to cool down for at least 30 minutes before cutting.