Search for anything:

Chicken And Parsnip Pie With Phyllo Crust

pies, chicken - breast

1/3 cup butter
1/4 lb mushrooms; quartered
1 each onion; chopped
1 clove garlic; minced
1/4 cup all-purpose flour
3 cups hot chicken stock
1 salt and pepper
1/4 cup chopped fresh parsley
1 teaspoon dried marjoram
6 cups chopped cooked chicken
4 cups cubed cooked parsnips
1 cup fresh or frozen peas
5 sheets phyllo pastry

In large saucepan, melt 2 tablespoons of the butter over medium heat; cook mushrooms, onion and garlic for 3 minutes. Stir in flour and cook, stirring, for 2 minutes. Gradually stir in stock and bring to boil, stirring constantly; cook for about 3 minutes longer or until thickened. Season with salt and pepper to taste; stir in parsley and marjoram. Remove from heat. Stir in chicken, parsnips and peas. Pour into ungreased 13- x 9- inch baking dish. Set aside and let cool completely. Melt remaining butter. Cover phyllo sheets with waxed paper and dams tea towel while you work to keep pastry from drying out. Place one phyllo sheet over chicken mixture, folding under excess pastry around edges to fit inside baking dish. Lightly brush sheet with butter. Repeat with remaining phyllo and butter, making sure to brush top sheet with butter. (Recipe can be prepared to this point, covered and refrigerated for up to 12 hours. Bring to room temperature before continuing with recipe.) Bake in 375°F oven for 25 to 30 minutes or until pastry is golden and filling bubbly.

Contributor: Canadian Living's Light & Easy Cooking - May/June, 1987

Yield: about 4 serving

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU