Chicken and mushroom pie in air fryer

You shouldn’t have to miss out on delicious food because of a busy schedule. So, I’m sharing this quick kotopita recipe for cheesy crispy Greek chicken and phyllo pies in a cinch. I just bought a new air fryer and fell in love with it. It doesn’t heat up the house, cuts cooking time down, makes things crispier, and I’m really enjoying using it. I even use it to heat leftovers instead of my microwave. Using your air fryer is the first shortcut, and the second is the filling. Traditionally Kotopitakia has a béchamel filling, but this combo of cheeses makes a delicious creamy filling. Make a triple batch because you’re going to want to freeze some of them.  

Why your family will want you to double the recipe

• Buttery, crispy phyllo
• Tender, juicy chicken
• Rich and creamy cheese
• Sweet roasted red pepper
• Individual crispy phyllo chicken pies filled with creamy cheese in under an hour!

Here’s what you’ll need

• #4 phyllo –or country phyllo for a more rustic pie
• Butter –melted
• Optional: sesame seeds for garnish

• Boneless chicken thighs –use breasts if that’s what you have
• Balsamic vinegar –substitute lemon juice or white vinegar if you prefer
• Olive oil –try the oil in our shop made from my family’s olive trees!
• Salt
• Black pepper to taste
• Cream cheese –softened
• Shredded mozzarella cheese –gives the pie a melty cheesy center
• Feta cheese –crumbled from a block to avoid tasteless pre-crumbles
• Egg
• Scallions –thinly sliced and swirled in a bowl of cold water to remove any dirt
• Roasted red pepper –substitute or add olives and/or mushrooms
• Pinch of crushed red pepper flakes

Working with phyllo

Working with phyllo is easy if you follow a few tips. First, you’ll find it in your supermarket’s freezer section, and you should keep it frozen until you’re ready to use it. Move it to the refrigerator the night before you make your kotopita. Then, set it on the counter to come to room temperature for at least an hour before you’ll work with it. Be sure to leave the phyllo in the package while it’s on the counter so it doesn’t dry out. Remove the phyllo from the package when you’re ready to make your spirals, and store any leftovers refrigerated in plastic for up to a week.

How to make Quick Kotopita: Greek Chicken and Phyllo Pie

• Place the chicken on a tray and drizzle it with olive oil and vinegar.
• Season both sides with salt and pepper.

• Preheat the air fryer to 400 °F for 5 minutes.
• Add the chicken to the basket and cook for 10 minutes on one side.
• Then, flip and cook for five additional minutes on the other side.
• Set aside to cool.

• Preheat the oven to 400 °F, 200 °C.
• Bake the chicken for about 25 minutes or until the internal temperature reaches 165 °F.

• In a large mixing bowl, combine the cream cheese and scallions.
• Then, add the remaining filling ingredients.
• Chop the chicken and stir into the filling until incorporated.

• Place a sheet of phyllo onto a clean work surface and drizzle butter on top.
• Layer another sheet of phyllo over it and drizzle with butter.
• Place four tablespoons of filling in the center and fold the sides over the filling, drizzling butter before each fold.
• Then, place the pie seam-side down on a baking tray lined with parchment paper.
• Brush the tops of the pies with butter and sprinkle sesame seeds on top.

• Set the air fryer to 350 °F and bake the pies for 15 minutes or until golden and crisp.

• Preheat the oven to 350 °F, 180 °C, and bake on the center rack for about 50 minutes or until golden and crisp.

Freezer Instructions

After you assemble the pies, place them on a parchment-lined baking tray and freeze until set. Transfer them to freezer-safe bags or wrap the entire tray tightly with plastic wrap. They will keep fresh in the freezer for up to 3 months. Bake them from frozen in a preheated oven (350 °F) until golden brown –about one hour.

Serving

The phyllo will soften as the pies sit, so I recommend you serve them immediately. However, you can make them ahead for a dinner party and just pop them in the air fryer to crisp them up again. Serve the pies warm, so the cheese is nice and creamy with tzatziki on the side. Kali Orexi!

More Savory Phyllo Recipes:

• Chicken Phyllo Parcels with Béchamel
• Classic Kotopita in the Tray
• Crinkle Spanakopita
• Greek Mushroom Phyllo Pies
• Beef Pies
• Salmon Phyllo ParcelsAi

Quick Kotopita: Greek Chicken & Phyllo Pie (Air Fryer & Oven Versions)

Yield: makes 4 pockets

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Ingredients

• 8-10 sheets of (#4) phyllo
• 4 oz (113g) butter, melted
• optional: sesame seeds for garnish

For the Filling:

• 1 and 1/2 pounds (680g) boneless chicken thighs
• 2-3 tablespoons balsamic vinegar
• 2-3 tablespoons olive oil
• salt, to taste
• black pepper to taste
• 8 oz (226g) cream cheese, softened
• 1 cup shredded mozzarella cheese
• 4 oz (113g) feta cheese
• 1 egg
• 4 scallions, thinly sliced
• 1 large roasted red pepper, diced
• a pinch of crushed red pepper flakes

Instructions

Prepare the chicken: Place the chicken in a tray and drizzle the olive oil and vinegar over it. Season both sides with salt and pepper.

Air Fryer Instructions: Preheat the air fryer to 400 °F for 5 minutes. Add the chicken to the basket and cook for 10 minutes on one side. Flip and cook 5 additional minutes on the other side. Set aside to cool.

Oven Instructions: Preheat the oven to 400 °F, 200 °C. Bake the chicken for about 25 minutes or until the internal temperature reaches 165 °F.

Make the Filling:

In a large mixing bowl combine the cream cheese and scallions and mix together. Add the remaining filling ingredients. Chop the chicken and add to the filling. Mix together until incorporated.

Assemble the pies: Place a sheet of phyllo onto a clean work surface and drizzle butter on top. Layer another sheet of phyllo over it and drizzle with butter.

Place 4 tablespoons of filling in the center and fold the sides over the filling drizzling butter before each fold. Place the pie seam-side down on a baking tray lined with parchment paper. Brush the tops of the pies with butter and sprinkle sesame seeds on top.

Air Fryer Instructions: Set the air fryer to 350 °F and bake the pies for 15 minutes or until golden and crisp.

Oven Instructions: Preheat the oven to 350 °F, 180 °C and bake on the center rack for about 50 minutes or until golden and crisp.

Serve the pies warm with tztaziki on the side. Kali Orexi!

Notes

Freezer Instructions: Assemble the pies and freeze until set. Transfer to freezer-safe bags or wrap the tray tightly with plastic wrap. They will keep fresh in the freezer for up to 3 months. Bake them frozen in a preheated oven (350 °F) until golden. About an hour.

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