Chicken pie of the Vlachs from Vefa's Kitchen by Vefa Alexiadou

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Notes about this recipe

  • totoro on August 26, 2015

    Excellent. This was very straightfoward and inexpensive to make. Creamy but not too-wet filling with a lovely subtle flavour from the allspice. I made a half recipe using two skin-on breasts (pulling them from the onion and leek pan early and tearing up the skin with the meat) which worked surprisingly well.

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