Chicken pie
Chicken pie


1 chicken (of approximately 1 kilo) 1 onion 500 gr. of crust 1 bay leaf 2 scrambled eggs Horio melted butter to apply on crust Salt Pepper Chopped parsley

INGREDIENTS For the sauce

2 tblsp. of Horio melted butter 2 tblsp. of flour 2 cups of chicken broth Nutmeg 1 cup grated cheese (Horio Mature Graviera, or Horio Shredded Cheese mix with Graviera)


  1. Wash & clean the chicken
  2. Boil in a pot full of water, along with the onion and the bay leaf (for about 30 minutes). Save two cups of broth.
  3. When the chicken cools off, remove the skin and the bones and cut in small pieces.
  4. Prepare the sauce: mix the flour with Horio melted butter and slowly add the broth until sauce thickens (b├ęchamel-like technique, where chicken broth instead of milk is used)
  5. After the sauce cools off, add scrambled eggs, cheese, nutmeg, salt, pepper and paisley.

Prepare the stuffing:

  1. Mix pieces of chicken in the sauce.
  2. Butter your baking dish and lay half of the leaves, which are buttered one by one.
  3. Place the stuffing on them and cover with the rest of the buttered leaves.
  4. Connect the crust so that they form the pie
  5. Bake the chicken pie in a medium preheated oven for 45-50 minutes.