A tasty chicken and mushroom pie enclosed in a crunchy shell: it’s ours chicken pie, one savoury cake fanciful inspired by the British tradition but with an original touch. A recipe easy which also conquers with its inviting appearance.
Ingrediants
- 8 sheets of phyllo dough
- 400 g of diced chicken breast
- 1 clove of garlic
- 1 white onion (or 1 leek)
- 250 g of champignon mushrooms
- 100 ml of cooking cream
- 1/2 glass of white wine
- 1 ladle of chicken broth
- 2 tablespoons of cornstarch
- fresh thyme
- Rosemary
- extra virgin olive oil
- salt
- black pepper
There chicken pie it’s a savoury cake of Anglo-Saxon origin with a rich and substantial filling. A real chicken and mushroom pie, creamy and enveloping, covered with a paste shell.
Tradition has it that the pies are made with shortcrust pastry, the recipe that I propose is that of one chicken phyllo pie because we have chosen to prepare it with phyllo dough for an equally tasty result in a wrapper super crunchy.
A single dish or a second dish which is prepared without difficulty and gives great satisfaction: with an inviting appearance, it is very good. And above all it is a very tasty way to serve chicken breast.
Chicken broth can be replaced with good vegetable broth. And if you are in the mood to try your hand, why not try making the phyllo dough too at home?
OTHER TASTY RECIPES: Chicken pie, Chicken triangles with herbs and curry sauce, Vol-au-vent with white chicken ragu
How to prepare: Chicken pie
- Execution
- easy
- Preparation time
- 40 min
- Cooking time
-
60 min
- Portions
-
6
How to prepare: Chicken pie
Making this chicken pie is simple. Finely chop the onion and sauté it in a saucepan with a couple of tablespoons of oil. When it becomes transparent, add the garlic and thyme first, then the chopped chicken and brown it evenly, stirring often.
Then add the peeled and sliced mushrooms, let them flavor for a few minutes, add salt, pepper and deglaze with the white wine. Let it evaporate, then cook with the chicken broth. Get it picked up.
Now add the cornstarch and the cooking cream. Stir, bring to a boil and at this point you will have obtained a creamy and bound mixture. Withdraw and set aside. Take 4 sheets of phyllo dough and divide them in half. Place the first of them inside a 20 cm diameter cast iron pan. Brush it with olive oil and gradually add the remaining cut sheets, greasing each with oil and gradually staggering them clockwise until you obtain a shell of dough that covers both the base and the edges of the pan.
Then pour the chicken and mushroom mixture. Cover with the remaining sheets of phyllo dough, always cut in half and always brushed from time to time with oil. Once placed last, fold the edges slightly inwards and make 4 cross incisions with a knife.
Bake in a preheated oven at 200 ° for about 30 minutes, covering for the first 20 minutes with a sheet of aluminum foil just placed on top. Remove the chicken pie from the oven, sprinkle with flaked salt and fresh rosemary and serve.
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