Country Chicken Casserole Pie

Country Chicken Casserole Pie

Time: 1 hrs 37 mins

Ingredients

  • 2 medium red potatoes, unpeeled, par boiled in salted water and cubed
  • 2 boneless skinless chicken breast halves, cubed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper, to taste
  • 1/4 cup butter
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 1/2 ounces fresh shiitake mushrooms, sliced
  • 2 garlic cloves, pressed
  • 1 anaheim chilies (optional) or 1 jalapeno pepper, chopped (optional)
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock, divided
  • 3 tablespoons all-purpose flour
  • 3/4 cup snap peas, strings removed and cut in half (or frozen regular peas if you wish)
  • 8 sheets phyllo dough
  • 1/4-1/2 cup butter, melted
  • 2 cups baby spinach leaves, whole

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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