Mouthwatering Chicken Mushroom Phyllo (filo) A Flaky Delight! #phyllo #cooking #pastry
Mouthwatering Chicken Mushroom Phyllo | A Flaky Delight!
Description:
???? Get ready for a culinary adventure that'll make your taste buds dance! ????
???? Introducing our heavenly Chicken Mushroom Phyllo recipe - a symphony of flavors that will leave you craving for more! ????
???????? Join us in the kitchen as we unravel the secrets to creating this crispy, golden-brown masterpiece that's as easy to make as it is delicious! From tender, succulent chicken to earthy mushrooms, all nestled inside layers of delicate, flaky phyllo dough, this dish is a true showstopper.
???? And let's not forget about the creamy cheese sauce that takes this dish to a whole new level of indulgence! ????
???? In this video, we'll guide you step-by-step through the process, sharing pro tips and tricks to ensure your Chicken Mushroom Phyllo turns out perfectly every time.
???? Whether you're a seasoned home cook or a kitchen newbie, this recipe is a must-try! It's ideal for family dinners, special occasions, or even a cozy night in. Your guests will be blown away by your culinary skills!
???? Don't forget to hit that LIKE button if you're excited to try this recipe, and make sure to SUBSCRIBE for more mouthwatering dishes that will elevate your cooking game!
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???? Get the full list of ingredients and detailed instructions in the video. Remember to share your recreation with us on Instagram using #ChickenMushroomPhyllo. We can't wait to see your creations!
???? If you love the idea of combining crispy, flaky pastry with savory chicken and mushrooms, you won't want to miss this! Watch the video now and embark on a culinary journey that's destined to go viral!
#chickenmushroom #deliciouseats #recipetutorial #foodiefaves delivers great quality recipes with something for the whole family. with the wine pairing to match.
00:00 Introduction
00:24 What Ingredients You'll Need
01:17 Protecting Your Filo
01:28 Preparing the Filling
02:39 Layering the Filo
04:19 Filling your Filo
05:04 Preparing for the Oven
05:37 Let Your Taste Buds Decide
DIY Filo Cups
DIY Filo Cups
I think the best part of pastry is often that crunch made possible by a small(????????????) amount of butter or shortening. Sometimes the pastry dough can kind of overwhelm the filling or primary flavor. What's the solution? Filo dough! Paper thin sheets of dough that you butter and layer for the best crunch ever! They definitely allow the filling to shine through too. My mom would make all sorts of things with filo dough but the easiest way to use them IMO is to make little cups for the perfect party bites. I filled these with a tratitional Greek mixture of feta, dill, lemon, corriander and some American cream cheese ???? Full recipe up on the blog!
Mushroom and Lentil Curry Open Filo Pie
Incredibly delicious, easy vegetarian curry pie made with mushrooms, lentils, corn and more wrapped in light and flakey filo pastry. The secret flavour ingredient is Rosella fruit chutney!
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Chicken Pot Pie (As Made By Wolfgang Puck)
Read more! -
Recipe!
2 pounds cooked boneless, skinless chicken, shredded
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg
Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.
Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
Filo Pastry Pie Recipe | Good Housekeeping UK
Watch our step-by-step filo pastry pie recipe to find out how to work with filo pastry and delicious spinach and ricotta pastry pie.
1. To make a filo pie, carefully unroll filo pastry. Take one sheet of pastry and brush generously all over with some melted butter.
2. Gently press filo, butter side down, into a loose bottom cake tin. The pastry needs to sit over sides.
3. Brush butter over another sheet of pastry and put in tin, at 90° to first sheet. Repeat so that there are 3 or 4 layers in tin. Spoon in filling.
4. Pull sides into middle, scrunched up so that pastry has some texture. It’s okay if filo doesn’t cover filling - butter some more sheets of filo and press over top of pie, enough to well cover any gaps, so that filling isn’t showing.
5. Put tin on a baking sheet and brush top with a little more melted butter. Cook at 180°C (160°C fan) mark 4 according to recipe, until pastry is crisp and golden brown.
Read the full filo pastry pie recipe on the Good Housekeeping website:
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Chicken and Mushroom Filo Pie with New Potatoes
How to make Chicken and Mushroom Filo Pie with New Potatoes, with Suffolk chef, James Carn-Pryor.