Chicken Pie with Phyllo
Another one that I can't wait to try - but even though I haven't - I don't see why everyone else shouldn't enjoy first!
Another one that I can't wait to try - but even though I haven't - I don't see why everyone else shouldn't enjoy first!
- Carbohydrate 17.460078125 g
- Cholesterol 536.1179375 mg
- Fat 72.09504125 g
- Fiber 1.82785000324249 g
- Protein 58.447331875 g
- Saturated Fat 31.046547375 g
- Serving Size 1 1 Serving (406g)
- Sodium 800.68125 mg
- Sugar 15.6322281217575 g
- Trans Fat 5.99555250000002 g
- Calories 954 calories
Step-by-step
- Remove the skin and bones from the chickens and cut into small, bite-size pieces.
- In a large saucepan, melt half the butter over medium heat. Add the onion and stir through, then add the chicken pieces and stir through again. Remove from the heat.
- In a deep bowl, lightly beat the eggs, then add the cream, dill and nutmeg to the mixture and combine. Season to taste.
- Melt the remaining butter over low heat. Brush 4 sheets of phyllo with a little butter and lightly place on top of one another. Line an oven-proof dish with the brushed sheets, sides overlapping on the edges.
- Spoon the chicken into the phyllo and sprinkle with feta. Top with the egg mixture.
- Butter the remaining sheets of phyllo and place them on top to cover the chicken. Fold back the overlapping sheets and lightly pinch together the edges.
- Brush the top with butter and bake for 45 minutes or until golden brown.
Unlike a standard double-crust pie that relies on heavy shortcrust pastry, this version uses gossamer layers of phyllo to encase rich roasted meat and sharp feta. Paper-thin pastry requires moisture control, meaning every single sheet needs thorough brushing with melted butter to crisp properly instead of turning leathery in the heat. Working quickly with the dough prevents it from drying out on the counter, though a damp tea towel draped loosely over the stack acts as an effective shield if the kitchen is particularly drafty.
Freezing and Reheating Strategy
Assembled unbaked pies tolerate freezing remarkably well for up to two months when wrapped tightly in heavy-duty aluminum foil. Bake straight from the freezer at 180 degrees Celsius, extending the timer by fifteen minutes until the internal temperature registers safely above seventy-four degrees and the top crust shatters easily under a fork. Leftovers keep for three days in the refrigerator and regain their crispness best when reheated in a conventional oven rather than a microwave.
- Brush butter edge-to-edge to avoid dry flakes.
- Crumble the feta evenly to prevent dense pockets.
- Monitor the browning closely during the final ten minutes.
