Kotopita

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I watched the show diners drive in and dives when Guy was in Nashville, TN. making this recipe, and I based the ingredients off of what I watched on the show. Everything was the same except for two things. When you add the chicken mixture to the bechmal you quickly add 2 more eggs and vigorously stir; so you have a total of three eggs. And the other ingredient left out is 2 TBSP Chicken Base was added along with the Chicken Stock. That being said, I didn't add any salt to this recipe because the Chicken Base was salty enough. On the show the Kokopita was made into individual portions in which case I used 4 sheets of Phillo like this, 2 layed down on a dry tray and brush on butter, two more sheets on top of them, add about 1/2 cup of filling in the center, fold over, brush on butter, fold over and brush on butter, fold ends over and gently pick up and put on a buttered baking sheet seam side down. Finish by drizzling butter over the top.

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Made it last night,made 10 for 3 people 16 hours later 2 left. They loved it.The combo.of parm. and feta was tasty,this will be a family favorite

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Thank you. Love it

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I ate this today at Athen's in Nashville. OH MY AWESOME!!!!! Great flavors, great texture, perfectly cooked. Tasted like a super duper high end five star chicken pot pie. If chicken pot pie had a god, this dish would be what that god would worship.

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Easy and delicious!

Having grown up eating spinach-filled phyllo (spanikopita, this similar but with chicken n veggies...delicius.

Thanks

Annie , Fremont, CA

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Trying different types of Chicken pot pie recipes has become a fun family endeavor at my house. Although this recipe had a great textural appeal with a flaky Phyllo crust and creamy Bechemel chicken filling, the flavors seemed to just slightly "miss-the-mark" for my family. Even though the dill was a fantastic component, the feta/Parmesan cheese ratio seemed to overpower the dish or to be slightly mismatched with the dill seasoning. I'd like to try this recipe again but with a different cheese (such as cream cheese or even no cheese and a hint of wine in the sauce. Altogether this recipe was well written and easy to follow.

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This recipe was as far from the watery, bland , frozen chicken pot pie I grew up with as any food could be! It was thick, rich, and delcious. I did substitute cream for the milk in the Bechemel, but that was only because I had no milk--really not necessary. It took a long time and several pots to prepare, but it was well worth the effort. The hardest part was working with the phyllo dough. I covered it with a damp towel, but by the bottom of the pile it was drying out, so the sheets for the top layer were torn and patched. Call it decoration!