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NEW YEAR'S CHICKEN PIE

8-10 Servings
Preparation: 1.5 hours - Cooking: 1 hour

INGREDIENTS
2 kg onions
1 whole chicken (about 1½-2 pounds)
2 bay leaves
coarsely ground pepper
salt
1/2 cup rice
2 eggs, beaten
2 cups feta cheese, mashed with a fork
2 sheets puff pastry
softened butter mixed with olive oil

DIRECTIONS
With a sharp knife, stab onions and put them in boiling water for about 5 minutes. Remove, strain, peel and cut them into thick slices. In a large pot, place chicken, onions, bay leaves and plenty of grounded black pepper. Add enough water to cover the chicken and boil. Then skim the foams and reduce heat. Simmer for about 1 hour or until the meat falls off the bones. If necessary, add some more water.
Strain the chicken and onions, throw away the bay leaves and measure the broth, which should not be more than 1 cup. If it is more, boil to reduce. Preheat the oven to 200oC. Melt onions in blender and carefully boned chicken keeping only the meat. Cut meat into sticks.
In a saucepan, mix the onion pulp with the broth, add rice, salt and bring them to boil. Remove from heat and mix with the chicken. Add eggs and feta cheese and mix well.
Butter a baking pan and lay a sheet of puff pastry. Brush it with the oil-butter mixture and spread evenly the filling. Add the lucky coin and cover with the second sheet of puff pastry. Carve the surface of the pie into pieces with a sharp knife and bake for 10 minutes at 200oC. Then, lower the temperature to 170oC and bake for another 45 minutes, until golden brown. Remove from the heat and let the pie "stand" for about 15 minutes before cutting into pieces.

Just a note
We can use phyllo crust (1 package) instead of puff pastry. In that case, we lay half the sheets on the bottom of the pan brushing each one with the butter-oil mixture and the remaining on the top, also brushing each one with the mixture.