Chicken Fillo Pie @ The Kitchen Lab
Fillo-Topped Moroccan Chicken
Mar 25, 2014
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Prep Time: 0 hours 20
Total Time: 0 hours 45
1/4 c. confectioners’ sugar
1 1/2 tsp. pumpkin pie spice
3 tbsp. butter
1/2 tsp. each ground cumin and salt
1 1/2 c. chicken broth
shredded cooked chicken (1 rotisserie chicken)
1/2 c. raisins
- Heat oven to 400ºF. Process almonds, confectioners' sugar and 1 tsp pumpkin pie spice 30 seconds until finely chopped.
- Heat 1 Tbsp butter in large skillet over medium heat. Add onion and cook 5 minutes until softened. Add remaining 1/2 tsp pumpkin pie spice, the cumin and salt; cook 1 minute. Stir in carrots and 3/4 cup chicken broth; cook 1 minute or until carrots are softened. Remove from heat; stir in chicken, raisins and cilantro until well mixed.
- Coat a 2-qt shallow baking dish with nonstick cooking spray; sprinkle 1/2 cup almond mixture over bottom. Spoon chicken mixture into casserole; sprinkle with remaining almond mixture. Evenly pour remaining chicken broth on top.
- Melt remaining 2 Tbsp butter. Place one sheet of fillo on work surface at a time. Brush lightly with some melted butter. Using a pizza cutter, cut crosswise into strips (about 1/2 in. each). Place strips randomly on top of chicken mixture. Continue with remaining fillo and butter. Bake 20 to 25 minutes until filling is hot and fillo is browned. Sprinkle casserole with additional confectioners' sugar, if desired.
Video: Comforting Chicken Phyllo Pie Rrecipe
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Date: 12.12.2018, 21:22 / Views: 91365