Chicken Mushroom Pie with Filo

This chicken and mushroom pie with cheese and filo is all about texture. The top turns golden, crisp, and puffy, while the middle layers stay soft and tender. The filling brings together juicy chicken, earthy mushrooms, melted cheese, thyme, fennel, and a touch of nutmeg.

This delicious chicken pie with mushrooms (Kotopita me manitaria) is made for cozy dinners, relaxed lunches, and family gatherings at the table.

This is a great pie when you want something cozy but not too heavy.

Table Of Contents

• The Texture
• The Filling
• What Cheese Works Best?
• TIPS
• Can I Add Vegetables?
• Make It Vegetarian
• Serve With
• Recipe

The Texture

Crispy on top, soft in the middle, and tender underneath. There is a little trick that gives this chicken filo pie its special texture.

Instead of simply brushing the filo with butter, you combine milk and eggs with a little melted butter. You drizzle this mixture between the filo layers and on the top, then bake the pie.

The custard sinks into the pastry as it cooks and softens it. At the same time, the exposed filo becomes crisp, golden, and puffy. I use the same technique in my Ground Meat Pie Recipe and Egg Cheese Pie. Once you try it, you'll love it too!

The Filling

The chicken stays tender because you gently steam it before adding it to the filling. The mushrooms cook in a pan until their extra moisture is gone. This gives them a deep, savory flavor and helps keep the filo crisp.

Seasoning includes thyme, which adds a fresh herbal note. Ground fennel seeds bring a warm, slightly sweet flavor. A small amount of nutmeg adds warmth without taking over.

Then comes the cheese. A combination of hard, ripened Kefalotyri cheese and semi-hard yellow melting cheese such as Gruyère or Kaserri. Cheese substitutes you can see below.

Cooking The Chicken

Gently steaming the chicken is a simple way to keep it moist.

You do not need to brown it first. The chicken will get plenty of flavor from the mushroom filling, cheese, herbs, and spices.

Once cooked, chop or tear the chicken into small pieces.

Preparing The Mushrooms

Mushrooms contain a lot of water. If you add them to the pie before cooking them down, that moisture can make the filling watery and the filo soft. Instead, chop or coarsely dice the mushrooms and cook them in a wide pan.

Let them release their moisture. Keep cooking until the pan looks almost dry and the mushrooms begin to brown.

Then add the thyme, ground fennel seeds, and nutmeg. The mushrooms will take on a much deeper flavor.

What Cheese Works Best?

There is plenty of room to change the cheese in this pie. You can mix two cheeses. Try a mild melting cheese with a smaller amount of a stronger cheese for extra flavor.

TIPS

1. For the best filo texture, assemble and bake the pie when you are ready to eat it.
2. To make this dish easier for a dinner party. Prepare the filling ahead, then deal with the filo shortly before baking.
3. To stop the filo from becoming soggy, cook the mushrooms until most of their moisture has gone. Cook the pie long enough to absorb the custard properly. Bake on the lower rack to help the bottom phyllo cook well.
4. Do not worry about making the filo neat. In fact, loose folds and crinkles are better. They create little pockets that puff in the oven.
5. A short rest after baking also helps the pie settle before you cut it.

Can I Add Vegetables?

Absolutely. Spinach would be a natural addition. If fresh, cook it first and squeeze out as much moisture as possible. If frozen, thaw and squeeze well; no need to cook it.

Peas and broccoli work well here too. You can add peas and broccoli as is without cooking them first; however, keep them in small amounts.

Leeks would also work well with the chicken and mushrooms. Cook them slowly along with the onions until soft.

Try not to add too many vegetables at once. Keep the chicken and mushroom combination as the main flavor.

Make It Vegetarian

Leave out the chicken and increase the mushrooms. You could also add spinach, leeks, or broccoli. Keep the filling fairly dry so the filo stays crisp.

A mushroom, spinach, and cheese version would have the same soft middle and crunchy filo topping.

Serve With

For this chicken and mushroom pie, a crisp green salad is an easy choice. Try any of the following: Greek Lettuce Salad (Maroulosalata), String Beans Salad (you can use round green beans instead), or simply mix your favorite greens and top them with this Creamy Greek Yogurt, Garlic Dressing.

For something warmer, serve it with roasted vegetables. Try Greek Briami or roast broccoli, carrots, green beans, or Brussels sprouts; all work well.

This pie is rich enough to be the main dish, so simple sides work best.

And if you are serving it for guests, you can cut it into smaller squares and serve it as part of a Mediterranean-style spread.

Recipe