Chicken and Mushroom Pie with Phyllo-Parmesan Crust

Chicken and Mushroom Pie with Phyllo-Parmesan Crust
Photo by Brian Leatart

Ingredients

  • 1 1/2-ounce package dried porcini mushrooms
  • 1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms)
  • 2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered
  • ½ cup finely grated Parmesan cheese
  • 2 tablespoons parsley
  • ¾ cup Riesling or other fruity white wine
  • 2 ounces thin prosciutto slices
  • + 11 more ingredients
    • 3 garlic cloves
    • ½ cup water
    • 3 tablespoons cornstarch
    • ½ teaspoon ground black pepper
    • 1 teaspoon salt
    • 2 teaspoons fresh thyme
    • 2 teaspoons grated lemon peel
    • 1 cup water
    • 9 tablespoons butter
    • 2 cups low-salt chicken broth
    • 12 sheets fresh phyllo pastry or frozen

Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid. Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add...

View full recipe at Epicurious

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