Hot Chicken Salad Pot Pie

Name: Hot Chicken Salad Pot Pie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 2 cups cooked chicken breasts; 2 cups celery; 1/2 cup slivered almonds; 1 tablespoon onion (grated); 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 cup mayonnaise; 6 phyllo pastry sheets; 3 tablespoons unsalted butter; 1/2 teaspoon salt

Submitted by Michelle_My_Belle

"Digitalcookbook.tv A very different turn on a potpie, don't be afraid that you'll rip the phyllo sheets, it's of no matter--great recipe to get the kids involved in! Use a spoon to serve the filling and 1 phyllo bundle for each serving. TIP: Use plastic wrap to roll up and tightly rewrap any leftover phyllo and refrigerate it for up to a week."

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Ready In:: 25mins
Ingredients:: 10
Serves:: 6

ingredients

Filling
2 cups cooked chicken breasts
2 cups celery
¹⁄₂ cup slivered almonds
1 tablespoon onion (grated)
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup mayonnaise
Topping
6 phyllo pastry sheets
3 tablespoons unsalted butter
¹⁄₂ teaspoon salt

directions

Position a rack in the middle of the oven. Preheat the oven to 375°F Have ready a 9x2 inch round baking dish or glass pie dish.
Filling:
In a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
Spoon the filling into the baking dish, spreading it evenly.
Topping:
Lay out the phyllo pastry sheets in a stack.
Immediately cover them completely with a damp dish towel.
Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
Crumple it up lightly into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
Repeat with the remaining 5 sheets, arranging it to cover the filling. You will have 6 bundles of phyllo covering the filling.
Bake just until the phyllo topping is golden and the filling hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp.

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Reviews

We had this for dinner last night and it was fantastic! I'm not afraid of cooking with mayo - I love the way it comes out - and I knew I'd like this recipe. I made a couple of amendments: First of all I halfed the recipe (there's only two of us) but kept the baking time the same (which seemed to work fine). Neither I or my other half are particularly fond of celery, so I omitted that and basically topped it up with extra chicken and a large leek. I used low fat mayo (just low fat - not extra low fat or anything) and wound up needing a little extra - about a cup and a half. Also, for the pastry, I used salted butter cos that's all I had in. The filo pastry was an excellent change though. We have a lot of pies with puff pastry (v unhealthy) and this was really different but still excellent. I will almost defintely use the filo pastry topping again on other dishes. This was a tasty dish that both of us enjoyed and would happily have again. Thanks for an excellent recipe Michelle!

Wendy-Bob

RECIPE SUBMITTED BY

Michelle_My_Belle

USA

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