Kataifi Chicken Pot Pie

CREDITS

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INGREDIENTS

2 tablespoon olive oil2 leeks, finely sliced1 large carrot, cut into an even dice1 stalk of celery, finely chopped2 cloves garlic, minced4 tablespoon plain flour2 cups chicken stock1 cup pouring cream400g shredded cooked chickenGround pepper3 tablespoon finely chopped parsley1 cup frozen peas250g Kataifi Pastry150g butter, melted¼ cup grated Parmesan cheese

METHOD

Before you begin this Kataifi Pastry recipe, take your fresh Kataifi Pastry out of the fridge and allow it to come up to room temperature in its packaging. This will ensure the Kataifi is pliable and easier to use.
Preheat your oven to 180 degrees Celsius.
Heat the olive oil on a medium heat in a large pot and add the leeks, carrot, celery and garlic. Cook until softened (approximately 5-6 minutes).
Add the flour and stir through the softened veggies. Add the chicken stock and cream and allow the mixture to come to a boil.
Then add the chicken, pepper, parsley and peas and cook for a further 5 minutes. Remove from the heat and allow the mixture to cool completely. Add the chicken pie mixture to a 2 litre casserole ovenproof dish.
Take the bundle of Kataifi Pastry out of its bag, unravel and tear away the required amount. Using your fingers, separate and fluff up the strands of Kataifi.
Combine the butter and parmesan cheese in a bowl, pour over the Kataifi and mix through with your hands ensuring all strands are evenly coated. Place the Kataifi Pastry on top of your chicken mixture ensuring it covers the pot completely.
Bake in the oven for 30 minutes until the Kataifi is golden and pie is bubbling. Allow to rest for 10 minutes before serving.

POSTED ON

12 Dec 2025

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