Recipe by Derf
Entry for RSC Winter January 2005 -- Main Dish
Top Review by Susie D
I chose this recipe because I thought with the use of cumin, coriander, and peppers it would be a spicier version of a pot pie. As it turned out I liked the idea of the spices, but think they need to be increased slightly to add a liitle more punch. The spice coated chicken pieces were good, that flavor just needs to impact the rest of the dish. I was also interested in the layering of the spinach between the layers of phyllo dough. I don’t know if it was this or only using 8 sheets of phyllo, but mine never got crisp. The crispness phyllo adds is why I love using phyllo, so I was disappointed on that score as well. My DH’s comment was that the phyllo “just evaporated”. If I prepare this again I would add more color to the veggie mix by adding diced red peppers or pimentos and maybe frozen corn. I would also take care to thicken the sauce farther than I did this time. I thought this recipe contains good ideas, but needs some tweeking to make it come together. I will be interested in seeing if others had a similar experience with this recipe. I am willing to try it again if I can figure out where I went wrong. Thanks for entering RSC #6.
- 2 medium red potatoes, unpeeled, par boiled in salted water and cubed
- 2 boneless skinless chicken breast halves, cubed
- 4.92 ml ground coriander
- 4.92 ml ground cumin
- 4.92 ml salt
- 2.46 ml fresh ground pepper, to taste
- 59.14 ml butter
- 14.79 ml olive oil
- 1 large onion, diced
- 99.22 g fresh shiitake mushrooms, sliced
- 2 garlic cloves, pressed
- 1 anaheim chilies (optional) or 1 jalapeno pepper, chopped (optional)
- 118.29 ml dry white wine
- 354.88 ml chicken stock, divided
- 44.37 ml all-purpose flour
- 177.44 ml snap peas, strings removed and cut in half (or frozen regular peas if you wish)
- 8 sheet phyllo dough
- 59.14-118.29 ml butter, melted
- 473.18 ml baby spinach leaves, whole
Directions See How It's Made
- Preheat oven to 400f degrees.
- Par boil scrubed, quartered, unpeeled potatoes in salted water, approximately 10 minutes, cool and cube into 1/2 inch pieces; set aside.
- Place coriander, cumin, salt and pepper in plastic bag; add chicken cubes and shake to coat; refrigerate until ready to use.
- In a large nonstick frypan, on medium high heat, melt 1/4 cup butter with olive oil, stir to mix.
- Add onions and mushrooms, saute until onions are just beginning to turn brown, about 8 minutes; add garlic, Anaheim pepper(if using) and chicken cubes with spices and any accumulated juices in bag, cook, stirring for 4 minutes.
- Add wine and deglaze pan, cook and stir another 2 minutes.
- Add 1 cup chicken stock, cook and stir 1 minute.
- In the meantime, add flour to 1/2 cup chicken stock and whisk until smooth; add to frypan while stirring to mix.
- Bring to simmer, simmer 1 minute, or until thickened, add snap peas and potatoes.
- Taste and adjust seasoning.
- Remove from heat and set aside until ready to pour into prepared phyllo crust.
- Phyllo Crust:.
- On a dampened teatowel, lay out 8 phyllo pastry sheets; cover with a second dampened teatowel, keep covered while using so that it will not dry out.
- Brush medium size casserole with melted butter.
- Brush melted butter on one phyllo sheet, cover with a second sheet and brush second sheet with melted butter.
- Place the two sheets in buttered casserole, with the sheet edges/corners hanging over the casserole edge.
- Separate the spinach leaves into 4 piles, removing any long stems.
- Place one pile of spinach leaves in a layer to cover the bottom of the casserole on top of the pastry sheets.
- Repeat this 3 more times, rotating the pastry sheets so that the pastry corners are beside each other around the casserole edge; ending with a layer of spinach.
- Pour chicken mixture into spinach lined crust; smooth top and fold edges of phyllo over filling with the corners meeting in the centre; turn phyllo corner ends up to form an opening for steam release.
- Liberally brush top of pie with melted butter.
- Place on centre rack in 400f degree oven for 15 minutes, reduce heat to 350f degrees and bake a further 35 minutes or until filling is bubbling and pastry is golden and crisp.