CREAMY CHICKEN PIE WITH PHYLLO TOPPING
Lockdown day #126🇿🇦 creamy chicken pie with phyllo topping and glass of Chardonnay 👌🏻
- 4 chicken fillets, cut into smallish cubes
- 1 onion, cubed
- 1 sweet green pepper, cubed
- 1 medium carrot, coarsely grated
- oil for frying the above
- 1 packet cream of chicken soup powder
- 200 ml milk
- 300 ml cream
- 1 teaspoon dried thyme
- 6 sheets of phyllo pastry
- olive oil Cook n Spray
Fry the onion, green pepper, grated carrot in a bit of oil for about 5 minutes. Add the chicken cubes and fry for a few minutes until just done.
Stir the soup powder into the milk until no lumps left and add the cream and dried thyme. Add to the pan with chicken and stir over low heat until it’s cooked through and thickened.
Spray oven dish with nonstick and spoon the creamy chicken into the dish. Tear each sheet of phyllo pastry in halve and scrunch the half into a ball. Place on top of the chicken mixture. Once the top is covered in phyllo, either brush with melted butter or spray with Olive oil spray.
Bake in preheated oven at 180°C for about 25 min or until its golden brown.
Recipe and photo: Elsabie Templeton
