Chicken Phyllo Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets phyllo pastry</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">500g boneless chicken thighs, diced into 2cm pieces</li><li class="ingredients-single-item">150g mushrooms, sliced</li><li class="ingredients-single-item">1 leek, cleaned and sliced</li><li class="ingredients-single-item">1 carrot, diced</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li><li class="ingredients-single-item">1 tbsp fresh rosemary, chopped (or 1 tsp dried)</li><li class="ingredients-single-item">250ml chicken stock</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">60g frozen peas</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">1 tsp sesame seeds (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm round pie dish or cast iron skillet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Large frying pan</li><li class="equipment-single-item">Kitchen scissors</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (170°C fan). Ensure your phyllo pastry is completely thawed if frozen. Keep it covered with a damp tea towel while working to prevent it from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat olive oil in a large frying pan over medium heat. Add the onion and sauté for 5 minutes until softened and translucent. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase heat to medium-high and add the diced chicken thighs. Season generously with salt and pepper. Cook for 5-7 minutes until the chicken is golden brown on the outside (it doesn't need to be completely cooked through as it will continue cooking in the oven).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the mushrooms, leek, and carrot to the pan, cooking for 4-5 minutes until the vegetables begin to soften. Stir in the thyme and rosemary, allowing their aromatic oils to release and infuse the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sprinkle the flour over the mixture and stir continuously for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken your sauce without becoming lumpy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually pour in the chicken stock while stirring constantly to prevent lumps. Bring to a simmer and cook for 2-3 minutes until the sauce begins to thicken. Add the cream and simmer gently for another 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Stir in the frozen peas and parsley, then remove from heat. Taste and adjust seasoning with salt and pepper. Allow the filling to cool for about 15 minutes - this prevents the phyllo from becoming soggy when you assemble the pie.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush your pie dish with a little melted butter. Lay out your first sheet of phyllo and brush it generously with melted butter. The butter is crucial as it creates those beautifully flaky, crisp layers when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the buttered sheet in your pie dish, allowing the edges to hang over the sides. Repeat with another 3 sheets, rotating each slightly so they overlap at different angles, creating a star pattern. This technique ensures even coverage and a beautiful presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the cooled chicken filling into the phyllo-lined dish, spreading it evenly. Fold the overhanging phyllo edges back over the filling, pleating where necessary but leaving the center exposed.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Take your remaining phyllo sheets one at a time, brush each with butter, scrunch them up lightly, and arrange on top of the pie to cover the exposed filling. The scrunching creates beautiful texture and height to your finished pie.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the top with beaten egg for a beautiful golden finish, and sprinkle with sesame seeds if using. The egg wash promotes browning and gives your pie that professional bakery shine.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake in the preheated oven for 35-40 minutes until the phyllo is crisp and deep golden brown. If the top is browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove from the oven and let the pie rest for 10 minutes before serving. This resting period allows the filling to set slightly, making it easier to slice and serve while still maintaining its warmth.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve warm, perhaps with a fresh green salad. The contrast between the crispy, buttery pastry and the creamy chicken filling creates a delightful textural experience that's simply irresistible.</li></ol>