Chicken & Mushroom Phyllo Pie

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.