Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, Phyllo chicken pie. one of my favorites . For mine, I will make it a little bit unique. This will be really deliciou

Pour chicken mixture on fillo dough. This filling is full of chicken and the traditional vegetables youd find in chicken pot pie, like onions, celery, carrots and pea Note: Phyllo dough comes in various thicknesse

This chicken pie includes a unique twist by using phyllo dough. Enjoy dinner with fewer calories and less fat! This Phyllo Chicken Pie Recipe is inspired by my love for Turkish cuisine.

The Ingredients need to make Phyllo chicken pie:

1. It’s of Phyllo dough
2. Prepare 2 cups of all-purpose flour
3. You need 5 teaspoons of olive oil
4. Prepare 1/2 teaspoon of salt
5. You need 2 teaspoons of white wine vinegar
6. You need 3/4 cup of warm water (43 degrees C)
7. It’s of Starch mixture for phyllo dough
8. It’s 1 cup of corn starch
9. You need 4 tablespoons of all-purpose flour
10. Prepare of Chicken filling
11. Prepare 8 of chicken drumsticks
12. It’s 1 of big onion
13. Prepare 1 of bulb of garlic
14. You need 1/2 cup of olive oil
15. It’s 1 tablespoon of cinnamon
16. Prepare 3 teaspoons of black pepper
17. It’s 2 teaspoons of salt
18. Prepare 2 teaspoons of sugar
19. You need 2 cups of melted butter
20. Prepare 2 teaspoons of icing sugar

Carefully lift the phyllo dough stack and place over the chicken vegetable filling. A healthy version of the traditional chicken pot pie loaded with vegetables but does not contain any cream, butter or milk (Dairy-Free). Full of fresh herbs and topped with a light and flaky phyllo cru Chicken pot pie is made easy with this recipe that uses canned mushroom soup, frozen veggies, precooked chicken, and phyllo dough.

Step to make Phyllo chicken pie:

1. Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minute Transfer dough ball to a lightly floured work surface.
2. Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minute Continue to knead until dough is supple and elastic, about 5 more minute Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hour
3. Divide dough into 15-20 (20 gram or 30 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
4. Mix cornstarch and flour together in a bowl for starch mixture. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 cm in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
5. When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circle Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
6. Repeat with the remaining 15 balls of dough in batches of 5.
7. Bake chicken drumsticks covered in aluminum foils in oven for 25 minutes (190 degrees C). Dice the onion and garlic. Dice the drumsticks after baking. Save the chicken juice in the aluminum foil
8. Medium heat, pour in olive oil, fry the onion and garlic until softened. Add cinnamon, black pepper, sugar, salt, drumsticks, chicken juice. Add spices to your own preference. Cook it all until it becomes a bit dry, not too juicy, remove from the stove, add beaten eggs, stir and side aside to cool down.
9. Preheat the oven to 200 degrees C. Butter the pan and the phyllo sheets, stack the phyllo sheets and chicken by “4 layers phyllo + 1/2 chicken + 2 layers phyllo + 1/2 chicken + 4 layers phyllo”. Make sure to cover the side wall of the pan. Fold the phyllo sheets outside of the pan into the middle. Butter the top.
10. Cook in oven for 20 minute Take out, flip to the other side, cook for another 10 minute Flip it back, put on a plate, sprinkle on icing sugar. Ready to serve.

Reviews for: Photos of Chicken Pot Pie with Phyllo Cru This vegan chicken pot pie is comfort food to the max and despite the scary phyllo crust is easy to put together. The more I work with phyllo, the more I love it and realize how forgiving it is despite how. An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calorie

So that’s going to wrap it up with this special food Phyllo chicken pie. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!