Chicken And Mushroom Pie With Phyllo Parmesan Crust Recipes

CHICKEN POT PIE WITH PHYLLO CRUST

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat butter in a pan over medium heat. Cook onion until soft, about 5 minutes, and set aside.
• Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into a large bowl.
• Add onions, potatoes, chicken, mixed vegetables, cream of mushroom soup, and gravy to the bowl with the bacon and mix well.
• Line a 2-quart casserole dish with 1/2 the phyllo dough to make a bottom crust. Pour in turkey mixture. Cover with remaining phyllo dough to make a top crust.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden brown, about 20 minutes more.

CHEESY CHICKEN AND LEEK PHYLLO PIE

Steps:

• Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper., Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust., Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.