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Chicken and chip yiros pie recipe
Chicken and chip yiros pie recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Mouthwatering Greek-inspired chicken pie with zesty flavors, salty feta, fragrant herbs, and crispy hot chips. Perfect for a family meal.
Ingredients:
  • 18.20 gm olive oil
  • 700g chicken thigh fillets, trimmed, thickly sliced
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 tsp dried oregano leaves
  • 40.00 ml plain flour
  • 375ml (11 ⁄2 cups) Organic Chicken Liquid Stock
  • 60ml (1 ⁄4 cup) fresh lemon juice
  • 120g packet baby spinach
  • 20.00 ml finely grated lemon rind
  • 500g frozen straight cut chips
  • 100g feta, crumbled
  • 1 large tomato, deseeded, finely chopped
  • 1 ⁄250.00 ml small fresh mint leaves
  • 40.00 ml chopped fresh dill
Instructions:
  • Preheat the oven to 220C/200C fan forced. Heat oil in a large deep frying pan over medium-high heat. Cook the chicken, stirring occasionally, for 8 minutes until nicely browned. Transfer the chicken to a bowl.
  • Add onion, garlic, and oregano to the pan and sauté until fragrant. Stir in flour until everything is coated, then gradually pour in the stock and juice.
  • Add the chicken along with its juices back into the pan. Bring to a boil, then lower the heat to medium and simmer for 5 minutes until the sauce thickens. Mix in the spinach and lemon zest, and cook while stirring for about 1 minute until the spinach wilts.
  • Pour the mixture into a 2L (8 cup) baking dish and sprinkle the chips on top. Bake for 30 minutes or until the chips are golden and cooked through. Finish by topping with feta, tomato, mint, and dill before serving.

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