Chicken Phyllo Pie
Ingredients
- 1 lb boneless skinless chicken breasts, halved horizontally ⓘ
- 1 lb boneless skinless chicken thighs ⓘ
- 3 cups reduced sodium chicken stock ⓘ
- 5 tbsp butter, chopped ⓘ
- 1 medium onion, finely chopped ⓘ
- 1/3 cup flour ⓘ
- 6 oz feta cheese, crumbled ⓘ
- 2 tbsp finely chopped fresh flat-leaf parsley ⓘ
- 2 tbsp finely chopped dill ⓘ
- 2 tbsp finely chopped mint ⓘ
- 1 tsp ground nutmeg ⓘ
- 4 None eggs, lightly beaten ⓘ
- 8 sheets phyllo dough ⓘ
- 1/4 cup olive oil ⓘ
Instructions
- Place the chicken and stock in a medium saucepan and bring to a simmer. Simmer, uncovered, for 15 mins. Remove from the heat. Cover; let stand for 15 mins. Remove chicken from the stock. Chop the chicken coarsely. Strain the stock, reserving 2 cups. Keep the remaining stock for another use.
- Melt the butter in a medium saucepan on medium heat. Cook the onion, stirring, until the onion softens. Add the flour and cook, stirring, for 1 min. Gradually stir in the hot reserved stock and cook, stirring, until the mixture boils and thickens. Remove from the heat. Cool for 15 mins.
- Preheat the oven to 350°F. Oil a 9-inch springform pan.
- Place the chicken and sauce mixture in a large bowl. Add the cheese, herbs, nutmeg and egg; mix well. Season.
- Brush 1 sheet of phyllo with oil. Layer with the remaining sheets, brushing each with oil. Line the prepared pan with pastry. Pour in the chicken filling. Roll the edges of the pastry and tuck down the side of the pan.
- Bake the pie for about 1 1/4 hours or until browned and set. Cool in the pan for 15 mins before serving.
Nutrition & Diet Analysis (per serving)
1236
kcal
62% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).