Bosnian's sure know how to make chicken pie, and this offering is stiff competition for us pie aficionado Brits. Bonafide comfort food heaven, kid and Cosmin friendly and extra bonus points for easy to come by ingredients readily available at your local supermarket.
Pita od piletine takes a fair while to cook but hardly any prep time so you're free to faff about outside of the kitchen, or in my case cook up a batch of Bosnian beef and okra soup and a meringue pie. You'll be left with a beautiful chicken stock which is not used in this recipe, don't throw it away, I cool then freeze mine for later use in soups or with tortellini.
- 1 chicken
- 2 stalks celery roughly chopped
- 1 carrot peeled and roughly chopped
- 1 bay leaf
- 6 peppercorns
- 3 onions
- Fistful of parsley
- 550ml sour cream
- 775ml milk
- 12 sheets filo pastry
- Salt and pepper to taste
- 150g melted butter
NUTRITIONAL CONTENT PER PORTION
- Calories | 394
- Fat | 25.4g
Serves | 10
Prep Time | 20 minutes
Cooking Time | 1 hour 45 minutes
- Peel and quarter one of the onions, stuff inside the chicken together with half the parsley. Place in a large saucepan together with the carrot, celery and bay leaf and a quarter teaspoon of salt. Fill with water (no more than 2cm above the chicken).
- Cover, bring to the boil then simmer for one hour. Strain the stock and reserve for another recipe. Transfer the chicken to a chopping board to cool for ten minutes and discard the rest.
- Preheat the oven to 180˚c
- Once the chicken has cooled rip into bite-sized chunks directly into a large bowl discarding the skin and bones. I use my fingers, you can use a knife if you wish.
- Finely dice the remaining onions and saute in a tablespoon of the butter until transluscent and golden.
- Finely chop the remaining parsley and add to the chicken together with the onions. Season with salt and pepper to taste.
- Lightly grease the base and sides of a 20x40cm square baking tin and stack in six sheets of the filo pastry (you may need to cut it to size), painting lightly with melted butter between each layer.
- Spoon in the chicken filling and top with the remaining six sheets of filo pastry, painting lightly with melted butter between each layer as before.
- Whisk together the sour cream and milk, season with salt and pepper and pour over the top of the pie.
- Bake in the oven for 40-50 minutes until golden.
- Sprinkle the top with a little water, cover with a teatowel and let it rest for ten minutes.
- Remove from the tin, slice and serve.