Turkish Chicken Pie – Delish Sisters

Turkish Chicken Pie – Serves 6



Ingredients :

1 Whole roast chicken – all the meat shredded off the bones

2 Onions –  finely chopped

4 Tablespoons butter

2 Tablespoons oil

2 Garlic cloves – crushed

½ Tablespoon cinnamon

1½ Tablespoon turmeric powder

1 Tablespoon cumin powder

1 Tablespoon chili flakes

½ Tablespoon cayenne pepper

½ Tablespoon ground ginger

2 Bay leaves

500ml Chicken stock

1 tin Chick peas drained

2 T Corn flour

50g Fresh coriander – chopped

50g Fresh parsley – chopped

½ Tablespoon Salt

2 T Honey

1 Bag Kataifi pastry or ½ a roll of phyllo pastry

250g melted butter to brush the pastry



  1. Pre-heat your oven to 180 degrees Celsius
  2. Fry your onions in the oil and butter in a big pot, after the onions have softened add the garlic and fry for another few minutes.
  3. Add all of the spices to the pot and fry for 5 minutes allowing your spices to toast. Keep stirring throughout the 5 minutes.
  4. Add the bay leaves, chicken stock and chick peas and cook for another 10 minutes
  5. Mix your corn flour with a little water (approximately ¼ cup) until you have a runny paste with no lumps.
  6. Pour your corn flour mixture into the pot and stir until the mixture has thickened.
  7. Take your pot off the heat and add the fresh herbs, honey, salt and shredded chicken.
  8. If you are using the Kataifi pastry pour the melted butter over the pastry and rub it all together until all the little pastry threads are covered with butter. Line a 32cm round spring-form tin with the pastry on the bottom and 4cm up the sides. Pour the filling in and cover the top with more pastry.
  9. If you are using phyllo pastry, brush the sheets with butter and layer 6 sheets in your 32cm round spring-form tin. Line the bottom and the sides with the one side of the pastry rectangle leaving the other to fall over the edge of the tin. Once you have 6 layers on the bottom pour the filling into your pastry case and fold the other side of the pastry over the top forming the “lid” of your pie.
  10. Bake for 1 hour until the pastry is golden and crispy.

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