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Chicken and Mushroom Pie with Phyllo-Parmesan Crust Recipe

Chicken and Mushroom Pie with Phyllo-Parmesan Crust Recipe

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Chicken and Mushroom Pie with Phyllo-Parmesan Crust

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Ingredients

Count

Nutrition

1103

Calories

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Ingredients:

Serving

1 1/2- oz package dried porcini mushrooms
1 cup hot water
9 tbsp butter, divided
1 lb assorted fresh mushrooms (such as crimini , stemmed shiitake
3 garlic cloves, minced
2 cups low-salt chicken broth
3/4 cup riesling or other fruity white wine
2 oz thin prosciutto slices, cut into thin strips
2 tsp grated lemon peel
2 tsp chopped fresh thyme
1 tsp salt
1/2 tsp ground black pepper
3 tbsp cornstarch mixed with 1/2 cup water
12 sheets fresh phyllo pastry or frozen, thawed
2 lb skinless boneless chicken thighs
2 tbsp chopped fresh italian parsley
1/2 cup finely grated parmesan cheese

Directions:

Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. 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 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). 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; set on work surface. Repeat with remaining phyllo sheets and melted butter.
Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.
Quick Trick: Phyllo pastry dough is scrunched to form the pretty biscuits that top this pot pie.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1103.49 Kcal (4620 kJ)
Calories from fat	827.59 Kcal
		% Daily Value*
Total Fat	91.95g	141%
Cholesterol	219.29mg	73%
Sodium	1048.96mg	44%
Potassium	502.44mg	11%
Total Carbs	33.08g	11%
Sugars	1.65g	7%
Dietary Fiber	3.11g	12%
Protein	31.32g	63%
Vitamin C	4.9mg	8%
Vitamin A	0.2mg	7%
Iron	1mg	6%
Calcium	121.5mg	12%

Amount Per 100 g
Calories	252.95 Kcal (1059 kJ)
Calories from fat	189.7 Kcal
		% Daily Value*
Total Fat	21.08g	141%
Cholesterol	50.27mg	73%
Sodium	240.45mg	44%
Potassium	115.17mg	11%
Total Carbs	7.58g	11%
Sugars	0.38g	7%
Dietary Fiber	0.71g	12%
Protein	7.18g	63%
Vitamin C	1.1mg	8%
Iron	0.2mg	6%
Calcium	27.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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