Hot Chicken Salad Pot Pie
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
-
Filling
- 2 cups cooked chicken breasts
- 2 cups celery
- 1⁄2 cup slivered almonds
- 1 tablespoon onion (grated)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup mayonnaise
-
Topping
- 6 phyllo pastry sheets
- 3 tablespoons unsalted butter
- 1⁄2 teaspoon salt
directions
- Position a rack in the middle of the oven. Preheat the oven to 375°F Have ready a 9x2 inch round baking dish or glass pie dish.
-
Filling:
- In a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
- Spoon the filling into the baking dish, spreading it evenly.
-
Topping:
- Lay out the phyllo pastry sheets in a stack.
- Immediately cover them completely with a damp dish towel.
- Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
- Crumple it up lightly into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
- Repeat with the remaining 5 sheets, arranging it to cover the filling. You will have 6 bundles of phyllo covering the filling.
- Bake just until the phyllo topping is golden and the filling hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp.
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Reviews
-
We had this for dinner last night and it was fantastic! I'm not afraid of cooking with mayo - I love the way it comes out - and I knew I'd like this recipe. I made a couple of amendments: First of all I halfed the recipe (there's only two of us) but kept the baking time the same (which seemed to work fine). Neither I or my other half are particularly fond of celery, so I omitted that and basically topped it up with extra chicken and a large leek. I used low fat mayo (just low fat - not extra low fat or anything) and wound up needing a little extra - about a cup and a half. Also, for the pastry, I used salted butter cos that's all I had in. The filo pastry was an excellent change though. We have a lot of pies with puff pastry (v unhealthy) and this was really different but still excellent. I will almost defintely use the filo pastry topping again on other dishes. This was a tasty dish that both of us enjoyed and would happily have again. Thanks for an excellent recipe Michelle!
RECIPE SUBMITTED BY
I'm heaven sent, don't you dare forget
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We're consentratin' on fallin' apart
We were contenders, now throwin' the fight
I just wanna believe, I just wanna believe, I just wanna believe in us
-------------------------------
I love to cook and to bake and to watch people enjoy the food that I make, and most of all I enjoy this 'practice' period I have - to prepare me for when I have a family of my own :)
In Memory of Shadow
October 3rd 1992 - July 9th 2007
You will be sorely missed
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