Chicken and Mushroom Pie | Phyllo
#chicken #chickenpierecipe #chickenandmushroom #phyllo #pie
Chicken & Mushroom Pie
1/4 cup oil
1 medium onion diced
3 cloves minced garlic
1 chillie (optional)
500g chicken fillet cubed
1/2 tsp pepper
Salt fo taste
250g mushroom diced
50g mushroom soup or 2 tblsp plain flour
1/4 cup cream
2 cups milk
7 sheets phyllo pastry
30g melted butter
Gordon Ramsay's Filo Pastry Treats
Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay
Chicken Pot Pie; JUST FOR YOU!
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Greek Chicken & Phyllo Pies (Air Fryer & Oven Recipe) Kotopita
My Air Fryer: (affiliate)
Get the Recipe here:
Ingredients
8-10 sheets of (#4) phyllo
4 oz (113g) butter, melted
optional: sesame seeds for garnish
For the Filling:
1 and 1/2 pounds (680g) boneless chicken thighs
2-3 tablespoons balsamic vinegar
2-3 tablespoons olive oil
salt, to taste
black pepper to taste
8 oz (226g) cream cheese, softened
1 cup shredded mozzarella cheese
4 oz (113g) feta cheese
1 egg
4 scallions, thinly sliced
1 large roasted red pepper, diced
a pinch of crushed red pepper flakes
Instructions
Prepare the chicken: Place the chicken in a tray and drizzle the olive oil and vinegar over it. Season both sides with salt and pepper.
Air Fryer Instructions: Preheat the air fryer to 400 °F for 5 minutes. Add the chicken to the basket and cook for 10 minutes on one side. Flip and cook 5 additional minutes on the other side. Set aside to cool.
Oven Instructions: Preheat the oven to 400 °F, 200 °C. Bake the chicken for about 25 minutes or until the internal temperature reaches 165 °F.
Make the Filling:
In a large mixing bowl combine the cream cheese and scallions and mix together. Add the remaining filling ingredients. Chop the chicken and add to the filling. Mix together until incorporated.
Assemble the pies: Place a sheet of phyllo onto a clean work surface and drizzle butter on top. Layer another sheet of phyllo over it and drizzle with butter.
Place 4 tablespoons of filling in the center and fold the sides over the filling drizzling butter before each fold. Place the pie seam-side down on a baking tray lined with parchment paper. Brush the tops of the pies with butter and sprinkle sesame seeds on top.
Air Fryer Instructions: Set the air fryer to 350 °F and bake the pies for 15 minutes or until golden and crisp.
Oven Instructions: Preheat the oven to 350 °F, 180 °C and bake on the center rack for about 50 minutes or until golden and crisp.
Serve the pies warm with tztaziki on the side. Kali Orexi!
Notes
Freezer Instructions: Assemble the pies and freeze until set. Transfer to freezer-safe bags or wrap the tray tightly with plastic wrap. They will keep fresh in the freezer for up to 3 months. Bake them frozen in a preheated oven (350 °F) until golden. About an hour.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Chicken Phyllo Pie | चिकन फीलो पाय | One Pot Meal | Sanjeev Kapoor Khazana
A flaky, buttery, phyllo pie stuffed with a herby, well spiced, and cheesy chicken-spinach mixture.
CHICKEN PHYLLO PIE
Ingredients
400 grams boneless chicken breasts, cut into thin strips
11 phyllo squares
4 tsps oil
2 tbsps chopped garlic
1 large onion, chopped
Salt to taste
2½ cups shredded spinach
1 tsp smoked paprika powder
Crushed black peppercorns to taste
½ cup crumbled feta cheese
Melted butter as required
Method
1. Heat oil in a shallow nonstick pan. Add garlic and sauté till it turns golden brown.
2. Add onion, salt and sauté till translucent.
3. Add chicken and cook for 1 minute on high heat.
4. Add spinach and cook for 2-3 minutes on medium heat.
5. Add smoked paprika powder, crushed black peppercorns and mix well.
6. Cook on medium heat till the mixture is dry. Switch off the heat, transfer the mixture in a bowl, add cheese and mix well.
7. Preheat the oven at 180℃.
8. Grease a cast iron pan with some melted butter. Place a phyllo square and brush some more melted butter on top. Repeat this process till all 10 phyllo sheets are used.
9. Bring the edges together and close it. Apply some more melted butter on top.
10. Crush the remaining phyllo sheet and place in the centre. Apply some more butter on top.
11. Bake in preheated oven for 35-40 minutes. Cut into wedges and serve hot.
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Lemony Chicken Pot Pie with Phyllo
Get this recipe and many more here: dimitrasdishes.com
Serves 8:
For the chicken:
• 2 pounds chicken thighs, bone in
• Salt and black pepper to taste
• 2 teaspoons garlic powder
• 1 teaspoon cumin powder
• 2-3 teaspoons ground sumac
For the Filling:
• 1 onion, finely chopped
• ¼ cup olive oil
• 3 garlic cloves, grated
• 2 potatoes, diced 1-inch pieces
• 2 roasted red bell peppers, chopped
• 1 cup frozen green peas
• 6 cups chicken stock
• Salt and pepper, to taste
• 2 teaspoons ground sumac
The Lemony Sauce:
• 2 egg yolks
• 2 heaping tablespoons corn starch
• ½ teaspoon dried dill
• ¼ cup fresh lemon juice
For the phyllo topping
• 5 ounces phyllo sheets, thawed and at room temperature
• 3 ounces butter, melted
• 2 cups shredded cheese: mozzarella and parmesan
Preheat the oven to 425 °F, 220 °C.
Place the chicken thighs on a baking tray and drizzle with olive oil. Season with salt, pepper, garlic, cumin, and sumac on both sides.
Roast uncovered for 35 minutes.
Remove from oven and set aside to cool.
Place the onion and olive oil in a pot and cook over medium heat until soft. 5-10 minutes. Add the garlic and warm through a few seconds.
Add the potatoes and season with salt and pepper. Cook over medium-high heat 10 minutes, stirring often to prevent them from burning.
Remove the skin from the roast chicken and chop into small pieces.
Add the chopped bell peppers, peas, roast chicken cubes, stock, black pepper, and sumac. Bring to a boil then reduce to a simmer and cook for 10-15 minutes or until the potatoes are fork tender.
Taste and add salt if necessary.
Combine the egg yolks, cornstarch, lemon juice, and dill in a bowl and whisk until smooth.
Add some of the hot soup liquid to the egg sauce and whisk to temper.
Add the lemon sauce to the pot and simmer for 2-3 minutes or until it is thickened.
Pour the soup filling into a 9 by 13-inch baking dish or into individual ramekins/oven- safe soup bowls.
Top with a layer of phyllo, drizzle with butter and sprinkle with cheese. Keep layering the phyllo like this (with butter and cheese) until it is finished.
Pour the remaining butter over the phyllo and brush over top.
Bake in the center rack of the oven at 400 °F, 200°C for 40 minutes or until the phyllo is golden.
Remove from the oven and allow the chicken pot pie to rest for 35-40 minutes then serve.
Enjoy!
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