Greek chicken frying pan pie recipe
This zesty chicken pie filling is based on avgolemono, a Greek lemon and chicken soup enriched with egg yolks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Rolling pin
- Pastry brush
- Skillet
- Oven
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Grater
- Colander
- Fork
- Plate
Ingredients
- 1 x 640g pack skinless, boneless chicken thigh fillets
- 1 tbsp plain flour, plus extra for dusting
- 2 tbsp olive oil
- 80g smoked pancetta di cubetti
- 2 large potatoes
- 150g frozen chopped onion (or 1 onion)
- 2 tsp dried oregano
- 3 large egg yolks
- 1 tbsp cornflour
- grated zest and juice of 2 medium lemons
- 450ml chicken stock (made from 1 cube)
- 4 tbsp chopped mint (or 1 tbsp dried)
- 1 x 500g block shortcrust pastry
- 1 tbsp milk (or beaten egg)
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