HOT CHICKEN SALAD POT PIE
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.
Provided by Michelle_My_Belle
Categories Savory Pies
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Filling:.
- In a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
- Spoon the filling into the baking dish, spreading it evenly.
- Topping:.
- Lay out the phyllo pastry sheets in a stack.
- Immediately cover them completely with a damp dish towel.
- 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.
- 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.
- Repeat with the remaining 5 sheets, arranging it to cover the filling. You will have 6 bundles of phyllo covering the filling.
- 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.
Nutrition Facts : Calories 411.3, Fat 28.2, SaturatedFat 7.2, Cholesterol 64.7, Sodium 625.1, Carbohydrate 22.8, Fiber 2, Sugar 3.8, Protein 17.9
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