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Chicken & Mushroom Pie W/Phyllo Crust




Source of Recipe


Bon Appetit 2/05






Recipe Introduction


Boneless chicken thighs give a moist result, but chicken breasts work well, too. Mix wild mushrooms with cultivated button mushrooms for a deeper flavor.





List of Ingredients



• 1 (1/2 oz) pkg dried porcini mushrooms
  
• 1 cup hot water
  
• 9 T butter, divided
  
• 1 lb assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced
  
• 3 garlic cloves, minced
  
• 2 cups low-salt chicken broth
  
• 3/4 cup Riesling or other fruity white wine
  
• 2 oz thin prosciutto slices, cut into thin strips
  
• 2 tsps grated lemon peel
  
• 2 tsps chopped fresh thyme
  
• 1 tsp salt
  
• 1/2 tsp ground black pepper
  
• 3 T cornstarch mixed with 1/2 cup water
  
• 12 sheets fresh phyllo pastry or frozen, thawed
  
• 2 lbs skinless boneless chicken thighs, excess fat removed, thigs quartered
  
• 2 T chopped fresh Italian parsley
  
• 1/2 cup finely grated Parmesan cheese
  






Instructions



1. Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
   
2. Melt 3 T butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; saute until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine prosciutto, lemon peel, thyme, 1 tsp salt, and 1/2 tsp pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahaed. Cool slightly, then cover and refrigerate.)
   
   
3. Preheat oven to 425 degrees. Melt 6 T butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
   
4. Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.
   






Final Comments


6 servings

Goes great with mashed potatoes flecked with chopped fresh parsley or tarragon and roasted green beans drizzled with extra-virgin olive oil.

QUICK TRICK: Phyllo pastry doughis crunched to form the pretty "biscuits" that top this pot pie.