HOT CHICKEN SALAD POT PIE

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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.

Provided by Michelle_My_Belle

Categories     Savory Pies

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

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

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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