1. Cook the onions in a splash of olive oil until soft and golden.
2. Add garlic and cook another minute or two. Set this mixture aside.
3. In a large pot, heat more olive oil and brown the chicken pieces.
4. Once golden, add the herbs, spices, and cloves. Pour in the boiling water.
5. Let it simmer for about an hour, until the chicken is falling off the bone.
6. Turn off the heat and let the chicken sit overnight in the pot.
7. The warmth will continue cooking it gently.
8. The next day, warm it slightly, just enough so you can handle the chicken without burning your fingers.
9. Debone and shred the meat into the leftover broth.
10. Let it sit in the juices for max flavor.

Time to Bake

1. Butter or spray your baking dish.
2. Lay a filo sheet on your counter. Brush lightly with egg wash (egg + milk).
3. Add another sheet on top.
4. Repeat until you’ve stacked 5–6 layers.
5. Place this pastry base in the dish and press into the corners.
6. Use a slotted spoon to scoop out the chicken onto the pastry.
7. Avoid too much broth; you can always add a little more if needed.
8. Brush the edges with more egg wash.
9. Repeat the filo layering process for the top crust, another 5–6 layers brushed with egg wash.
10. Press and seal the top to the bottom crust.
11. Fold the edges to lock everything in.
12. Brush the top with egg wash.
13. Bake at 375°F for 40–45 minutes, or until the top is golden and crispy.

Why You’ll Love This:

• The chicken is ultra-tender and full of flavor
• Cloves give it a subtle warmth you didn’t know it needed
• Filo pastry means no rolling and a perfectly crispy finish
• It’s easy to make ahead and just assemble when you’re ready

Want a pie that makes your kitchen smell like home? This one’s been doing just that for five decades, and it’s not slowing down anytime soon.