Kotopitta (Chicken Pie)

Chicken Recipes 'To-Go'

Chicken Pie Recipes

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Ingredients:

1 each stewing hen (abt. 6 lbs.)
3 each onions, thinly sliced
1 water as needed
1 1/2 cup milk
1 cup butter
5 tbsp flour
1 cup parmesan cheese, grated
4 each eggs, lightly beaten
2 slice ham, chopped
1 salt & pepper to taste
1/2 tsp nutmeg
3/4 lb phyllo
1 melted butter for brushing

BILL SPALDINGCRBR38A

Instructions:

Clean chicken and put into a pot with enough water
to cover. Bring to boil, skimming off froth as it
rises. Add onions; cook abt. 1 1/2 hrs. Remove
chicken from stock and let cool. Cut meat into thin
strips. Strain stock and onions; reserve 1 c. Replace
on heat. Add milk and keep stock hot. Melt 5 tb. of
butter. Add flour and stir to mix well. Add hot
stock and continue to mix until it thickens, then
remove from heat. Add cheese and eggs and mix well.
Add chicken, ham, salt & pepper, and nutmeg and mix
thoroughly.

Butter a pan slightly smaller than the phyllo
sheets, brushing each first with melted butter. Pour
on filling, spreading it evenly. Fold over the
extending sides of the phyllo to partially cover the
filling; brush with melted butter. Cover with
remaining phyllo, again brushing each sheet first with
butter. Now trim the phyllo to fit the pan. Pour the
reamining butter over the pie. Socre throught the top
layers and sprinkle light with water. Bake in
preheated 350 F. oven for 1 hr.

Servings: 8

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)