Chicken and Mushroom Pie With Phyllo-parmesan Crust
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 14.17 g package dried porcini mushrooms
- 236.59 ml hot water
- 133.10 ml butter, divided
- 453.59 g assorted fresh mushrooms, sliced
- 3 garlic cloves, minced
- 473.18 ml reduced-sodium chicken broth
- 177.44 ml riesling wine or 177.44 ml other fruity white wine
- 56.69 g prosciutto ham, cut into thin strips
- 9.85 ml grated lemons, rind of
- 9.85 ml chopped fresh thyme
- 4.92 ml salt
- 2.46 ml ground black pepper
- 44.37 ml cornstarch mixed with 1/2 cup water
- 12 sheet fresh phyllo pastry
- 907.18 g chicken thighs, boneless, skinned, excess fat removed, thighs quartered
- 29.58 ml chopped fresh Italian parsley
- 118.29 ml finely grated parmesan cheese
directions
- Combine dried porcini and 1 cup hot water in a small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
- Melt 3 TBs butter in heavy large pot over medium high heat. Add fresh mushrooms and garlic; saute until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoons salt and 1/2 tsp pepper. Reduce heat to medium low; simmer uncovered 20 minutes to blend flavours. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired (can be prepared 1 day ahead, cool slightly, then cover and refrigerate).
- Preheat oven to 425*F. Melt 6 TBS butter in a small saucepan and remove from heat.
- Place 1 phyllo sheet on work surface. Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; st on work surface. Repeat with remaining phyllo sheets and melted butter.
- Bring mushroom sauce to a boil. Mix in chicken and parsley. Transfer mixture to 13 X 9 X 2 inch glass or ceramic baking dish. Cover hot fillint with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350*F and bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0