Ingredients

• 1 Medium sized chicken (about 1 1/2 kilos)
• 3 eggs
• 2 onions, finely chopped
• 1 leek, finely cut
• Half of a green pepper, cut in thin stripes
• Half of a red pepper, cut in thin stripes
• 1 cup of grated graviera (gruyere) cheese
• 5 tablespoons of butter or margarin
• Parsley, finely chopped
• Pepper
• 400 grams of home or ready made pastry

Instructions

• Boil the chicken and remove its skin and bones. Preserve 1 cup of chicken stock.
• Cut the chicken in small pieces and let cool.
• Put 2 tablespoons of butter in a frying pan and saute the onions, the stripes of green and red pepper and the leek for a few minutes.
• Remove from heat and mix with the chicken.
• Beat 2 of the eggs.
• Empty into a large bowl the chicken mixture and mix with the cheese, the beaten eggs and the parsley. Add pepper.
• Butter a baking pan and spread the pastry so as to cover the inner walls of the pan.
• Fill evenly with the mixture.
• Cover with the rest of the pastry which should be buttered.
• Beat the third egg and coat with it the top of the pie.
• This will prevent the pastry from drying completely in the oven and it will give it a shinny color.
• Put it in an oven on a medium heat (180 C)  for 45 - 60 minutes.
• It can be served hot or in room temperature.