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Recipe

Chicken & Mushroom Phyllo Pie

Chicken & Mushroom Phyllo Pie

Equipment

8″ Oven proof baking dish

Large sauté pan

Dale Gray @thedaleyplate

Ingredients

  • 1 tbsp butter or olive oil
  • 1 medium yellow onion, sliced or chopped
  • 1 tbsp freshly minced garlic
  • 1lb ground chicken (or lean beef, turkey, starchy veg)
  • 1 1/2 tbsp Spice Tribe Porcini Paradiso blend
  • 1 tsp garlic powder
  • 1 tsp each kosher salt + freshly ground black pepper
  • 2 punnets (16 oz) quartered mushrooms (I used both button and baby portobello)
  • 1 1/4 tbsp cornstarch
  • 1 cup chicken or vegetable stock
  • optional: 1/2 tsp fresh thyme and rosemary
  • 10-12 sheets phyllo pastry

Steps:

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