Chicken and Mushroom Pie with Phyllo-Parmesan Crust

Ingredients for Chicken and Mushroom Pie with Phyllo-Parmesan Crust

• 1 1/60g package dried porcini mushrooms

• 240ml de agua caliente

• 140 ml de mantequilla, divididos

• 450g assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced

• 3 dientes de ajo, picados

• Caldo de pollo bajo en sal de 475 ml

• 180ml Riesling or other fruity white wine

• 60g thin prosciutto slices, cut into thin strips

• 2 cucharaditas de cáscara de limón rallada

• 2 cucharaditas de tomillo fresco picado

• 1 cucharadita de sal

• 1/2 cucharaditas de pimienta negra molida

• 3 tablespoons cornflour mixed with 120ml water

• 12 sheets fresh phyllo pastry or frozen, thawed

• 900g skinless boneless chicken thighs, excess fat removed, thighs quartered

• 2 cucharadas de perejil italiano fresco picado

• 1/2 cup finely grated Parmesan cheese

Combine dried porcini and 240ml hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.

Melt 45ml butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoons pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavours. Whisk cornflour mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)

Preheat oven to 218°C. Melt 90ml butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.

Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 177°C; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.