Country Chicken Casserole Pie Recipe

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Country Chicken Casserole Pie
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Ingredients
19
Count
Nutrition
716
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 400f degrees.
  2. Par boil scrubed, quartered, unpeeled potatoes in salted water, approximately 10 minutes, cool and cube into 1/2 inch pieces; set aside.
  3. Place coriander, cumin, salt and pepper in plastic bag; add chicken cubes and shake to coat; refrigerate until ready to use.
  4. In a large nonstick frypan, on medium high heat, melt 1/4 cup butter with olive oil, stir to mix.
  5. 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.
  6. Add wine and deglaze pan, cook and stir another 2 minutes.
  7. Add 1 cup chicken stock, cook and stir 1 minute.
  8. In the meantime, add flour to 1/2 cup chicken stock and whisk until smooth; add to frypan while stirring to mix.
  9. Bring to simmer, simmer 1 minute, or until thickened, add snap peas and potatoes.
  10. Taste and adjust seasoning.
  11. Remove from heat and set aside until ready to pour into prepared phyllo crust.
  12. Phyllo Crust:.
  13. 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.
  14. Brush medium size casserole with melted butter.
  15. Brush melted butter on one phyllo sheet, cover with a second sheet and brush second sheet with melted butter.
  16. Place the two sheets in buttered casserole, with the sheet edges/corners hanging over the casserole edge.
  17. Separate the spinach leaves into 4 piles, removing any long stems.
  18. Place one pile of spinach leaves in a layer to cover the bottom of the casserole on top of the pastry sheets.
  19. 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.
  20. 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.
  21. Liberally brush top of pie with melted butter.
  22. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 715.78 Kcal (2997 kJ)
Calories from fat 354.46 Kcal
% Daily Value*
Total Fat 39.38g 61%
Cholesterol 149.19mg 50%
Sodium 1316.98mg 55%
Potassium 1252.39mg 27%
Total Carbs 54.15g 18%
Sugars 6.08g 24%
Dietary Fiber 5.48g 22%
Protein 34.04g 68%
Vitamin C 28.9mg 48%
Vitamin A 0.8mg 27%
Iron 44.4mg 247%
Calcium 77mg 8%
Amount Per 100 g
Calories 129.52 Kcal (542 kJ)
Calories from fat 64.14 Kcal
% Daily Value*
Total Fat 7.13g 61%
Cholesterol 27mg 50%
Sodium 238.31mg 55%
Potassium 226.63mg 27%
Total Carbs 9.8g 18%
Sugars 1.1g 24%
Dietary Fiber 0.99g 22%
Protein 6.16g 68%
Vitamin C 5.2mg 48%
Vitamin A 0.1mg 27%
Iron 8mg 247%
Calcium 13.9mg 8%

* 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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Recipe Tags

Weightwatchers Points

  • 16.8
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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