Chicken & Mushroom Pie

Prep Time
Cook Time
1h 40m
Ready In

"Recipe source: Bon Appetit (February 2005)"

Original recipe yields 6 servings


  • Serving Size: 1 (484.1 g)
  • Calories 657.7
  • Total Fat - 42.3 g
  • Saturated Fat - 18.5 g
  • Cholesterol - 268.9 mg
  • Sodium - 1746.8 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 3.4 g
  • Sugars - 5.5 g
  • Protein - 44.7 g
  • Calcium - 187.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 12.4 mg
  • Thiamin - 0.3 mg

Step 1

In a small bowl or measuring cup combine the dried porcini and 1 cup hot water and let stand until soft (20 minutes); drain and reserve liquid.

Step 2

IN a large pot over medium high heat meat 3 tablespoons butter and then add the fresh mushrooms and garlic saluting until mushrooms are browned (8-10 minutes). Add the porcini and he soaking liquid (of course any sediment can be discarded), broth and the next 5 ingredients (-pepper); reduce heat to medium low and simmer uncovered for 20 minutes.

Step 3

IN a measuring cup whisk the cornstarch and 1/2 cup water together and then add to the pot; stir until mixture thickens slightly (only a minute or two); season to taste with salt and pepper if desired.

Step 4

Preheat oven to 425 degrees F.

Step 5

In a saucepan melt 6 tablespoons butter and remove from heat.

Step 6

Place one phyllo sheet on work surface (cover rest of the phyllo sheets with plastic wrap and a damp towel). brush phyllo sheet with some deleted butter and using both hands gently scrunch buttered phyllo sheet into loose ball (2 1/2 - 3 inches in diameter); set on work surface and repeat with remaining phyllo sheets and melted butter.

Step 7

Bring mushroom sauce to a boil and mix in chicken and parsley. Transfer mixture to a 13 x 9 x 2 inch baking dish.

Step 8

Cover hot filing with the phyllo balls and sprinkle with Parmesan cheese. Bake for 15 minutes. Reduce oven temperature to 350 degrees F and bake until phyllo is golden and chicken is cooked through (20 minutes).

Tips & Variations

No special items needed.