If you’re craving a hearty, comforting dish that’s bursting with Mediterranean flavors, then this Greek Chicken Frying Pan Pie Recipe is about to become your new favorite. Imagine tender, juicy chicken thighs mingling with smoky pancetta, tender chunks of potato, and a vibrant lemony sauce all encased in flaky, golden shortcrust pastry. This pie brings together simple ingredients in a way that feels both rustic and refined, perfect for any cozy dinner or impromptu gathering with friends. It’s a dish that invites warmth and happiness right to your table, and once you try it, it’s sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this ingredient list; each one plays a star role in building the rich, layered taste and texture that makes this Greek Chicken Frying Pan Pie Recipe so irresistible. From the tender chicken thighs to the fresh herbs and zesty lemon, every element adds something special to the final dish.
- 640g skinless, boneless chicken thigh fillets: These provide tender, juicy meat that stays moist throughout cooking.
- 1 tbsp plain flour: Helps the chicken pieces get a lovely golden crust when cooked.
- 2 tbsp olive oil: Essential for sautéing and adding that authentic Mediterranean flavor.
- 80g smoked pancetta di cubetti: Adds a delicious smoky depth and a hint of saltiness.
- 2 large potatoes: Chunky and filling, they soak up all those wonderful flavors.
- 150g frozen chopped onion: Provides sweet, mellow richness without extra chopping.
- 2 tsp dried oregano: The classic Greek herb that brings earthiness and aroma.
- 3 large egg yolks: Used to thicken the sauce for a luscious texture.
- 1 tbsp cornflour: Another thickening agent that ensures the filling holds together perfectly.
- Grated zest and juice of 2 lemons: Adds bright citrus freshness that lifts the whole dish.
- 450ml chicken stock: Creates a flavorful base for the sauce.
- 4 tbsp chopped mint: Offers a refreshing herbal note that balances the richness.
- 500g shortcrust pastry: For that buttery, flaky crust that encases the savory filling so beautifully.
- 1 tbsp milk or beaten egg: To brush on the pastry for a golden, shiny finish.
How to Make Greek Chicken Frying Pan Pie Recipe
Step 1: Preheat the Oven and Prepare the Chicken
Start by preheating your oven to 190°C (fan 170°C, gas 5). This ensures it’s ready when your pie is assembled and you’re eager to give it that golden finish. Next, chop the chicken thighs into chunky pieces, tossing them with the plain flour and a bit of seasoning. This coating helps the chicken develop a beautiful sear, locking in flavor right from the start.
Step 2: Brown the Chicken and Pancetta
In a 24cm ovenproof frying pan, heat the olive oil over high heat. Add the smoky pancetta and the chicken pieces, cooking until browned all over. This step builds a deeply savory foundation for the pie, with the pancetta melting into the chicken’s juices to create an unforgettable aroma and taste.
Step 3: Prepare the Potatoes and Onion
While the chicken and pancetta are browning, peel and cut the potatoes into 2cm chunks—perfect bite-sized pieces that cook evenly. Reduce the heat to medium and add the potatoes and frozen chopped onion to the pan. Cook everything together for 8 to 10 minutes, allowing the flavors to mingle and the onions to soften. Finish this step by stirring in the dried oregano, the herb that instantly transports you to a sunny Greek isle.
Step 4: Make the Lemony Sauce
In a separate bowl, whisk together the egg yolks, cornflour, lemon zest, and lemon juice. Slowly pour in the warm chicken stock while stirring continuously—this gradual process ensures your sauce becomes silky and smooth. Season to taste and stir in the freshly chopped mint for a fresh, herbal lift that contrasts beautifully with all the savory richness.
Step 5: Roll Out the Pastry
On a floured surface, roll out your shortcrust pastry into a lid slightly larger than your frying pan. This makes it easier to seal all those wonderful flavors inside without losing any of that golden crust to the edges. Keep your hands light and flaky as you work the pastry for best results.
Step 6: Assemble and Bake the Pie
Return the browned chicken and pancetta to the pan along with the lemon sauce. If your frying pan is not ovenproof, transfer everything into a pie dish instead. Carefully lay the pastry over the top, trimming any excess but leaving enough to pinch and seal the edge well. Brush the pastry with milk or beaten egg and sprinkle a touch of oregano on top for an inviting finish. Bake in the oven for 25 to 30 minutes until the pastry is golden and puffed beautifully. Once out of the oven, let it sit for a few minutes to set so you can serve perfect slices.
How to Serve Greek Chicken Frying Pan Pie Recipe
Garnishes
Fresh herbs like chopped mint or a sprinkle of extra oregano on the plate make beautiful garnishes that echo the flavors inside the pie. A lemon wedge on the side is also brilliant for an extra zing and to refresh the palate.
Side Dishes
Keep it simple with a crisp green salad dressed in olive oil and lemon juice or some roasted Mediterranean vegetables. These light sides balance the pie’s richness and add vibrant colors to your table.
Creative Ways to Present
For a fun twist, serve the pie in individual small pans or ramekins when entertaining—it makes for a charming presentation. Another idea is to accompany each slice with a dollop of Greek yogurt mixed with lemon zest and a dash of black pepper for creamy contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pie tightly with foil or store in an airtight container in the refrigerator. It will keep well for up to 3 days, making for an easy next-day dinner or lunch that reheats beautifully.
Freezing
This Greek Chicken Frying Pan Pie Recipe freezes wonderfully. Wrap well in plastic wrap and foil or place in a freezer container. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
Reheat leftover pie in an oven preheated to 180°C (fan 160°C) for 15-20 minutes until warmed through and the pastry has regained its crispness. Avoid microwaving as it can make the crust soggy.
FAQs
Can I use chicken breast instead of thigh fillets?
Absolutely, but keep in mind chicken thighs are juicier and more forgiving when cooking, which helps keep the pie moist and flavorful. Chicken breast works, but watch the cooking time carefully to avoid dryness.
Is it necessary to use pancetta?
Pancetta adds a smoky, savory depth that really elevates this dish, but if you can’t find it, bacon or even ham can be a good substitute. Just adjust the saltiness accordingly.
Can I make the filling ahead of time?
Yes, you can prepare the filling up to a day ahead and store it refrigerated. When ready, reheat gently and assemble the pie with the fresh pastry before baking.
What if I don’t have fresh mint?
Dried mint can work in a pinch, though fresh is ideal for that vibrant, cooling effect. You could also consider substituting fresh parsley or dill for a different but still delicious twist.
Can I use puff pastry instead of shortcrust?
Puff pastry will give you a lighter, flakier crust but with a different texture. Shortcrust pastry, as used in this recipe, provides that classic buttery, crumbly crust, perfect for holding all the rich filling together.
Final Thoughts
There’s something truly special about a dish that combines simple ingredients into a comforting, soul-satisfying experience. The Greek Chicken Frying Pan Pie Recipe offers just that—rich flavors, perfect textures, and an inviting look that will have everyone asking for seconds. Whether it’s a weeknight dinner or a weekend treat, this pie promises to bring warmth and joy to your table. Give it a go, and enjoy every delicious bite!
