In a large pot, melt butter and add chopped onions with a splash of olive oil over medium heat. Sauté for about 5-7 minutes until they become soft and translucent.

Place the whole chicken into the pot and cover it with water, then bring it to a gentle simmer. Poach the chicken on low heat for 1.5 hours.

Carefully remove the chicken from the pot and transfer it to a cutting board to cool.

Strain out the broth through a fine sieve to catch any solid bits, then return the liquid to the pot. Increase the heat and reduce the broth until it thickens.

Once cool enough to handle, shred the poached chicken using two forks, discarding the bones and skin.

Add the strained onions to the bowl with your shredded chicken. Crack in the eggs and season generously with black pepper.

Preheat your oven to 230°C (446°F) and grease a pie dish with a bit of olive oil.

Lay three sheets of filo pastry inside, brushing each layer with olive oil.

Spoon the chicken mixture into the lined pie dish, spreading it evenly.

Fold the overhanging edges of the filo pastry over the filling, tucking them in gently.

Layer three more sheets of filo on top, again brushing with olive oil.

Slide the pie into the preheated oven and bake for 15 minutes. Then, reduce the temperature to 200°C (392°F) and bake for an additional 45 minutes.

Once baked, let the pie cool for about 10-20 minutes before serving.