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Chicken, Artichoke and Feta Pie

Chicken, Artichoke and Feta Pie


The classic chicken pie with a yummy twist.

  • Serves: 6-8 |
    6-8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 40 mins
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  • 4–6 plump, deboned chicken breasts, skins removed and halved
  • 2 tsp (10 ml) ground cumin
  • 1 tsp (5 ml) ground cinnamon plus ½ tsp (2.5 ml) extra
  • 1 tsp (5 ml) ground turmeric
  • ½ C (125 ml) chicken stock
  • 2 Tbsp (30 ml) good-quality olive oil
  • 700 g leeks, sliced
  • 2 jars (280 g each) artichoke hearts in oil, drained and chopped
  • 200 g feta cheese, crumbled
  • 2 eggs, lightly beaten
  • ¼ C (60 ml) chopped fresh parsley
  • ⅓ C (80 ml) chopped fresh coriander (optional)
  • 12 sheets phyllo pastry
  • 80 g butter, melted

Preheat the oven to 180 °C.

Place the chicken in a shallow ovenproof dish. Combine all the spices with the stock and pour over the chicken. Bake, covered, for 30 minutes or until tender. Remove the chicken from the dish, drain and chop finely. Reserve ⅓ C (80 ml) of the juice in the dish.

Heat the oil in a saucepan, add the leeks and cook, stirring continually, for about 10 minutes or until the leeks are lightly browned and soft. Combine the chicken, leeks, reserved juices, artichokes, extra cinnamon, feta cheese, eggs and herbs in a large bowl and mix well.

To prepare the pie, brush a 25-cm round ovenproof pie dish lightly with the melted butter. Brush 1 sheet of pastry with some of the butter and place into the greased pie dish with the edges overhanging. Repeat with 5 more pastry sheets and more of the butter, overlapping the pastry around the dish.

Spoon the chicken mixture into the dish and fold the overhanging edges back over the filling – brush the top with more butter.

Place 1 sheet of pastry over the filling, brush with more butter, and repeat with the remaining sheets and butter, again overlapping the pastry around the dish. Trim the edges of the pastry so that they hang 2 cm over the edge of the dish. Fold and tuck in the overhanging pastry.

Bake for 40 minutes or until browned and heated through.

Sophia’s Tips

The chicken mixture can be prepared the day before and stored in the refrigerator, covered. This mixture is not suitable for freezing though.

To prevent the pastry from drying out, cover with a damp tea-towel until ready to use.