Greek Rice and Chicken Pie with homemade chicken stock – Dairy-free version

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Fried onion

1. 4
   Heat some of the olive oil in a wide pan and brown the chicken in it. Transfer to a plate.

   StoveFrying pan
2. 5
   Heat the rest of the olive oil in a wide pan over medium heat.

   StoveFrying pan
3. 6
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 7
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 8
   Preheat the oven to 180°C (355°F). Grease a 24 cm pan.

   OvenBaking pan

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 9
   Return the chicken to the pan, add the stock and bring to a boil. Add the rice, oregano, salt and black pepper and cook 10 minutes.

   Stove
3. 10
   Remove from the heat and let the rice mixture cool slightly.
4. 11
   Mix the eggs and unsweetened soy yogurt until smooth.
5. 12
   Add the parmesan and mix.
6. 13
   Add the rice, chicken and parsley and mix.
7. 14
   Pour into the pan and spread evenly.

   Baking pan
8. 15
   Bake 35 minutes, until the quiche is firm and browned on top.

   OvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 16
   Let cool 10 minutes before cutting.

   💡Resting before cutting sets the pie: cut straight out of the oven, it is still soft inside and the slices fall apart.