Hot Chicken Salad Pot Pie |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Digitalcookbook.tv A very different turn on a potpie, don't be afraid that you'll rip the phyllo sheets, it's of no matter-great recipe to get the kids involved in! Use a spoon to serve the filling and 1 phyllo bundle for each serving. TIP: Use plastic wrap to roll up and tightly rewrap any leftover phyllo and refrigerate it for up to a week. Ingredients:
2 cups cooked chicken breasts |
2 cups celery |
1/2 cup slivered almonds |
1 tablespoon onion (grated) |
1 teaspoon lemon zest |
2 tablespoons lemon juice |
1 cup mayonnaise |
6 phyllo pastry sheets |
3 tablespoons unsalted butter |
1/2 teaspoon salt |
Directions:
1. Position a rack in the middle of the oven. Preheat the oven to 375°F Have ready a 9x2 inch round baking dish or glass pie dish.
2. Filling:.
3. In a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
4. Spoon the filling into the baking dish, spreading it evenly.
5. Topping:.
6. Lay out the phyllo pastry sheets in a stack.
7. Immediately cover them completely with a damp dish towel.
8. Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
9. Crumple it up lightly into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
10. Repeat with the remaining 5 sheets, arranging it to cover the filling. You will have 6 bundles of phyllo covering the filling.
11. Bake just until the phyllo topping is golden and the filling hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp.
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