Chicken and chip yiros pie

We have taken all the best bits of a classic Greek yiros and turned it into a flavour-packed pie. With zesty chicken thighs, deliciously salty fetta, fragrant herbs and crispy hot chips, this pie makes the ultimate family dinner.

517 calories per serve

Allergens: Recipe may contain gluten, milk and lactose.

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15 Ingredients

  • 1 tbsp olive oil

  • 700g chicken thigh fillets, trimmed, thickly sliced

  • 1 red onion, finely chopped

  • 3 garlic cloves, crushed

  • 2 tsp dried oregano leaves

  • 2 tbsp plain flour

  • 375ml (11 ⁄2 cups) Massel Organic Chicken Liquid Stock

  • 60ml (1 ⁄4 cup) fresh lemon juice

  • 120g packet baby spinach

  • 1 tbsp finely grated lemon rind

  • 500g frozen straight cut chips

  • 100g feta, crumbled

  • 1 large tomato, deseeded, finely chopped

  • 1 ⁄4 cup small fresh mint leaves

  • 2 tbsp chopped fresh dill

4 Method Steps

  • Step 1

    Preheat oven to 220C/200C fan forced. Heat the oil

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    (1 tbsp olive oil) in a large, deep frying pan over medium-high heat. Add the chicken (700g chicken thigh fillets, trimmed, thickly sliced) and cook, stirring, for 8 minutes or until browned. Transfer to a bowl.

  • Step 2

    Add onion (1 red onion, finely chopped), garlic (3 garlic cloves, crushed) and oregano (2 tsp dried oregano leaves) to pan. Stir for 1 minute or until aromatic. Stir in the flour (2 tbsp plain flour) until coated. Gradually stir in stock (375ml (11 ⁄2 cups) Massel Organic Chicken Liquid Stock) and juice (60ml (1 ⁄4 cup) fresh lemon juice).

  • Step 3

    Return the chicken and any juices to pan. Bring to the boil then reduce heat to medium. Simmer for 5 minutes or until sauce thickens. Stir in the spinach (120g packet baby spinach) and lemon rind (1 tbsp finely grated lemon rind). Cook, stirring, for 1 minute or until the spinach wilts.

  • Step 4

    Transfer mixture to a 2L (8 cup) baking dish. Scatter over the chips (500g frozen straight cut chips). Bake for 30 minutes or until the chips are golden and cooked through. Top with the feta (100g feta, crumbled), tomato (1 large tomato, deseeded, finely chopped), mint (1 ⁄4 cup small fresh mint leaves) and dill (2 tbsp chopped fresh dill) to serve.
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Image by Michelle Southan And Guy Bailey

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