Name: Chicken and Mushroom Pie with Phyllo-Parmesan Crust
Yield: Makes 6 servings
Ingredients: 1 1/2-ounce package dried porcini mushrooms; 1 cup hot water; 9 tablespoons butter, divided; 1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced; 3 garlic cloves, minced; 2 cups low-salt chicken broth; 3/4 cup Riesling or other fruity white wine; 2 ounces thin prosciutto slices, cut into thin strips; 2 teaspoons grated lemon peel; 2 teaspoons chopped fresh thyme; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 3 tablespoons cornstarch mixed with 1/2 cup water; 12 sheets fresh phyllo pastry or frozen, thawed; 2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered; 2 tablespoons chopped fresh Italian parsley; 1/2 cup finely grated Parmesan cheese

Chicken and Mushroom Pie with Phyllo-Parmesan CrustBrian Leatart

Boneless chicken thighs give a moist result, but chicken breasts work well, too. Mix wild mushrooms with cultivated button mushrooms for a deeper flavor. Goes great with: Mashed potatoes flecked with chopped fresh parsley or tarragon. What to drink: Chardonnay or Merlot.

Quick Trick:

Phyllo pastry dough is scrunched to form the pretty "biscuits" that top this pot pie.

Recipe notes

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