CURRIED CHICKEN-AND-POTATO PIE
This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
- Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 4 g, Protein 12 g, SaturatedFat 9 g
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