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Ingredients
Steps
Step 1 -
Heat butter in a large skillet over medium, add onions and garlic then sauté for 3-5 minutes until onions are translucent.
Step 2 -
Add chicken and spices, cook until chicken is no longer opaque.
Step 3 -
Add mushrooms and continue to stir until they have released their moisture and reduced in size – 5-8 minutes.
Step 4 -
Add cornstarch, stir, followed by chicken stock.
Step 5 -
Reduce heat to medium-low and simmer until thickened then finish with heavy cream.
Step 6 -
Season to taste and add optional fresh herbs
Step 7 -
Allow to cool before proceeding.
Step 8 -
Layer sheets of phyllo pastry in an 8-inch ovenproof dish, brushing with melted butter as you go.
Step 9 -
You’ll have overlap (see stories) but that’s good because we will fold it over at the end.
Step 10 -
Spoon cool filling into the dish and fold phyllo pastry over, completely covering the top.
Step 11 -
Brush with olive oil or butter and bake for 25 minutes at 375F.
Step 12 -
Remove from oven, slice and serve immediately.
Step 13 -
I sometimes flip the pie at the end and broil for an additional 2-3 minutes to get the bottom crispier.
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