Description
A comforting and flavorful Greek Chicken Frying Pan Pie made with tender chicken thighs, smoked pancetta, and a zesty lemon sauce, all encased in a flaky shortcrust pastry.
Ingredients
Scale
- 640g skinless, boneless chicken thigh fillets
- 1 tbsp plain flour
- 2 tbsp olive oil
- 80g smoked pancetta di cubetti
- 2 large potatoes
- 150g frozen chopped onion
- 2 tsp dried oregano
- 3 large egg yolks
- 1 tbsp cornflour
- Grated zest and juice of 2 lemons
- 450ml chicken stock
- 4 tbsp chopped mint
- 500g shortcrust pastry
- 1 tbsp milk or beaten egg
Instructions
- Preheat oven: Preheat oven to 190°C (fan 170°C, gas 5).
- Prepare chicken: Chop chicken into chunky pieces and toss with flour and seasoning.
- Cook chicken and pancetta: Heat oil in a 24cm ovenproof frying pan. Add pancetta and chicken, cook over high heat until browned.
- Prepare potatoes: Peel and cut potatoes into 2cm chunks.
- Cook potatoes and onion: Reduce heat to medium. Add potatoes and onion to the pan and cook for 8-10 minutes. Stir in oregano.
- Make the lemon sauce: Whisk together egg yolks, cornflour, lemon zest, and juice. Slowly pour in warm chicken stock, stirring continuously. Season and stir in mint.
- Roll out pastry: Roll out pastry on a floured surface to make a lid slightly larger than the pan.
- Assemble: Return chicken and pancetta to the pan with lemon sauce. Pour filling into a pie dish if your pan isn’t ovenproof.
- Cover and bake: Lay pastry lid over filling, trim excess. Brush with milk or egg and sprinkle with oregano. Bake for 25-30 minutes or until pastry is golden. Let sit for a few minutes before serving.
Notes
Allow the pie to rest before serving for better slicing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg