Comfort food! Only better! Beautiful presentation for this delicious, creamy, chicken pie.
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|1 1/2 cups||(375 mL) Chicken stock|
|3||slices Maple Leaf® Bacon, diced|
|1/2||Red onion, finely chopped|
|2 tbsp||(30 mL) Flour|
|1/2 tsp||(2 mL) Herbs de Provence or dried thyme|
|1/2 cup||(125 mL) Cream cheese|
|1 cup||(250 mL) Frozen mixed vegetables|
|4||Sheets frozen phyllo pastry, defrosted|
|3 tbsp||(45 mL) Butter, melted|
PREHEAT oven to 400°F (200°C).
PLACE chicken and stock in a medium pan; bring to a boil and reduce heat. Simmer for about 10 minutes. Remove chicken from the liquid and cut into 1” (2.5 cm) cubes. Reserve the cooking liquid.
COOK bacon in a saucepan until lightly browned. Add onion and cook until soft and fragrant, about 2-3 minutes. Add flour, stirring constantly for 1 minute. Add Herbs de Provence and slowly add reserved cooking liquid and cream cheese. Bring to a boil, lower heat and simmer for 2-3 minutes or until sauce has thickened. Add chicken and vegetables, stir to combine and pour into an 8” (2 L) square baking dish or casserole.
SPREAD sheets of phyllo pastry and brush with melted butter. Cut each sheet into four squares or rectangles. Pick up each piece of pastry, scrunch and place on top of the chicken filling.
BAKE for 15-20 minutes or until the pastry is golden brown and crispy and the filling is hot.
Replace mixed vegetables with an Asian blend of vegetables. Replace herbs with a dash of soy sauce. If pastry is starting to brown too quickly, cover loosely with aluminum foil and bake on the bottom rack.
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