Ingrédients pour Country Chicken Casserole Pie
- Red Potatoes
- Boneless Skinless Chicken Breast Halves
- Ground Coriander
- Ground Cumin
- 1 tsp salt
- Fresh Ground Pepper
- 1/4 cup butter
- 2 tbsp olive oil
- Onion
- Fresh Shiitake Mushrooms
- Garlic Cloves
- Anaheim Chilies
- Dry White Wine
- 1 1/2 cups chicken stock
- All Purpose Flour
- 1 cup frozen snap peas
- Phyllo Dough
- Baby Spinach Leaves
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Comment préparer Country Chicken Casserole Pie
- Preheat oven to 400°F (200°C).
- Scrub and quarter 1.5 lbs unpeeled potatoes. Parboil in salted water for 10 minutes. Cool and cube into 1/2-inch pieces.
- In a plastic bag, combine 1 tbsp coriander, 1 tbsp cumin, 1 tsp salt, and 1/2 tsp black pepper.
- Add 1.5 lbs cubed cooked chicken to the bag and shake to coat. Refrigerate until ready to use.
- In a large nonstick frypan, melt 1/4 cup butter with 2 tbsp olive oil over medium-high heat.
- Add 1 large onion, chopped, and 8 oz sliced mushrooms. Sauté until onions are softened, about 8 minutes.
- Add 2 cloves minced garlic, 1 anaheim pepper, chopped, and the chicken mixture with any accumulated juices. Cook, stirring, for 4 minutes.
- Add 1/2 cup dry white wine and deglaze the pan, cooking and stirring for 2 minutes.
- Add 1 cup chicken stock and cook, stirring, for 1 minute.
- In a separate bowl, whisk together 2 tbsp all-purpose flour and 1/2 cup chicken stock until smooth.
- Add the flour mixture to the frypan, stirring constantly until thickened (about 1 minute).
- Stir in 1 cup frozen snap peas and the cubed potatoes.
- Season to taste.
- Remove from heat and set aside until ready to assemble the pie.
- Prepare the phyllo crust:
- Lay out 8 sheets of phyllo pastry on a dampened tea towel. Keep covered to prevent drying.
- Brush a medium-sized casserole dish with melted butter.
- Brush one phyllo sheet with melted butter, top with a second sheet and brush again. Place these two sheets in the casserole dish, letting the edges hang over.
- Separate 10 oz fresh spinach leaves into 4 piles, removing stems.
- Layer the spinach in the casserole dish on top of the pastry, repeating 3 more times, rotating the pastry to overlap the edges.
- End with a layer of spinach.
- Pour the chicken mixture into the spinach-lined crust.
- Smooth the top and fold the overhanging phyllo edges over the filling, meeting in the center.
- Pinch the corners to form a vent for steam.
- Brush the top liberally with melted butter.
- Bake on the center rack at 400°F (200°C) for 15 minutes. Reduce heat to 350°F (175°C) and bake for another 35 minutes, or until the filling is bubbling and the pastry is golden brown and crisp.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
23g
Fat
80g
Carbs
18g
