Cheesy Chicken and Leek Phyllo Pie
In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don't have gruyere, try Parmesan. —Andrea Stewart, Toronto, Ontario
Ingredients
- 6 tablespoons olive oil, divided
- 2 medium leeks (white portion only), thinly sliced
- 1 cup sliced fresh mushrooms
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 1 can (5 ounces) evaporated milk
- 3 cups cubed cooked chicken
- 3/4 cup plus 2 tablespoons shredded Gruyere cheese, divided
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 10 sheets phyllo dough (14x9-inch size)
Reviews
Yum! I decided to use an oblong casserole dish in lieu of a pie plate, it worked just as well, but I had to add a few layers of phyllo dough to cover the top completely (I didn't crumble). It was my first time working with phyllo dough; I found that I only needed to brush the oil on sparingly between layers and it came out delicious! I also used no-salt added chicken stock because it was all I had on hand without adding in any additional salt. It wasn't quite as golden brown on top as I'd like, so I threw it under the broiler on low for 4 minutes at the end and it did the trick. I also added an extra sprinkle of dried thyme for good measure. It seemed like I had a LOT of sliced leeks (over 2 cups worth) but it was actually perfect, definitely not too much if you're worried! Next time, I plan on adding in either asparagus or whole green beans to the filling.
What a tasty and easy, elegant surprise. The cheesy-chicken filling is excellent , and it goes into an easy but impressive philo dough encasement. It's not as complicated as it sounds, but working with the philo dough does take some getting used to . It's worth it!. Do it once to practice, then serve it for company. They will be impressed