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Chicken pie, easy, quick and delicious
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Preparation time: 30 minutes
Cooking Time: 45 minutes - 1:30 hours (Depending on the oven)
Portions: 16 pieces
Author: Stella Markou (Recipe of my mom Eleni Markou)

Components :

Preparation for the filling:

▪ 1 kg boneless chicken (Cut into small pieces. You can use 1 whole chicken or breast or just the leg)
▪ 100 ml olive oil
▪ 3 large onions cut into slices
▪ 5 - 6 mixed peppers cut into sticks
(The more peppers you use, the better your pie will taste)
▪ 1 leek that we will cut very tall
▪ 500 gr. sliced white mushrooms
▪ 1/2 bunch of parsley
▪ 1 teaspoon of salt
▪ 1 teaspoon chicken spice mix
▪ 1 teaspoon of oregano (Before using the oregano, it would be good to rub it with both hands,
so that its taste and nice aroma come out. )
▪ 1/2 teaspoon of black pepper

▪ 500 gr. yellow cheeses ( Gouda, Edam and Mozzarella ) You can use the cheeses you like the most. But pay attention to the balance with the salt, so that the pie does not become salty.

Ingredients for the sauce:
▪ 100 ml Olive oil
▪ 400 gr. evaporated milk (without water) (If you add normal milk then you should also add a tablespoon of corn flour to the sauce)
▪ 1 can of soda 330ml
▪ 6 whole eggs
▪ salt and black pepper (at will)

▪ In case the cheeses you choose will be quite salty, add very little salt, otherwise 1/2 teaspoon and maybe more is needed.

▪1 kg of RURAL SHEET (We can replace the purchased rustic phyllo, with crusted phyllo or with handmade rustic phyllo, with puff pastry: If we use puff pastry, we will not make the sauce.)

▪ If you want Optionally you can add ▪ 2-3 tablespoons of coarse semolina - As you will see in the video when we pour the sauce.

▪ What I want is for you to give the pie time to bake properly. I want all the excess liquid from the sauce to evaporate.
▪ You must remove the baking paper for otherwise the phyllo will soften

Bake in a preheated oven at 200 to 250 °C for 45 minutes to 1:00 hour. If your oven is weak, it may take a little longer, 1:00 hour and 15 minutes according to the oven, in case it gets intense red color from the top, you will cover it with a baking paper, you will always control your pie. Bake on the resistances, in the middle of the oven.
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