Quick Chicken Pie

Name: Quick Chicken Pie
Ingredients: 1 tbsp oil; 1 lb boneless skinless chicken thighs, coarsely chopped; 1 None onion, chopped; 1 None carrot, chopped; 7 oz mushrooms, chopped; 2 tbsp flour; 1 tsp ground cumin; 1 cup chicken stock; 1/2 cup milk; 1 cup frozen peas; 1 tbsp soy sauce; 10 sheets phyllo dough; 6 tbsp (3/4 stick) butter, melted

13 ingredients

5 steps

Ingredients

1 tbsp oil
1 lb boneless skinless chicken thighs, coarsely chopped
1 None onion, chopped
1 None carrot, chopped
7 oz mushrooms, chopped
2 tbsp flour
1 tsp ground cumin
1 cup chicken stock
1/2 cup milk
1 cup frozen peas
1 tbsp soy sauce
10 sheets phyllo dough
6 tbsp (3/4 stick) butter, melted

Directions

1

Preheat the oven to 350°F. Lightly grease a 1 1/2-quart baking dish.
2

Heat oil in a large saucepan on high heat. Cook chicken 4-5 mins until browned. Add onion, carrot and mushroom. Saute 3-4 mins, until onion is tender.
3

Stir in flour and cumin and cook 1 min. Gradually add stock and milk, stirring constantly until mixture boils and thickens. Simmer 1 min. Add peas and soy sauce. Season to taste. Pour filling into prepared dish.
4

Brush each sheet of phyllo with butter; fold in half and scrunch up. Arrange on top of filling to cover.
5

Bake 25-30 mins, until pastry is golden and crisp. Serve with vegetables of choice.

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