It's more delicious than it looks, but it looks so pretty it's just begging to be served on special occasions. But then again, the events of 2020 has taught is that we should consider every day to be a special occasion. So, make this pot pie today and enjoy.
20 8" x 8" sheetsphyllo pastry(see notes after the recipe)
125gramsbuttermelted
125gramscream cheesecut into small cubes
Instructions
Cook the filling
Rinse the spinach leaves. Blanch in boiling water with about a teaspoon of salt. Strain, rinse in cold water, strain again and squeeze.
Chop the blanched spinach and set aside.
Heat the four tablespoons butter in a frying pan.
Cook the potato and carrot cubes over medium heat until lightly browned. Scoop out and set aside.
Add the minced chicken and sliced mushrooms to the pan. Cook over high heat until the chicken is no longer pink.
Add the chopped onion, thyme and dill.
Sprinkle with salt and pepper.
Continue cooking until the onion pieces appear translucent.
Add the potato and carrot cubes back into the pan.
Pour in the broth. Bring to a simmer. Taste. Add more salt and pepper, as needed.
Cook the chicken and vegetables over low heat, covered, for about 10 minutes.
Pour in the cream. Continue cooking, uncovered, until the sauce thickens.
Stir in the spinach, grated cheese and parsley.
Give the filling a final taste test and adjust the seasonings, as needed.
Cool the filling completely.
Assemble the pot pie
Preheat the oven to 375F.
Take an 8"x8" baking pan and brush the bottom and sides with melted butter.
Lay a phyllo sheet on the bottom of the pan. Dab with melted butter.
Repeat until you have 10 phyllo sheets all dabbed with melted butter.
Spread the filling on top of the 10 layers of phyllo.
Scatter the cream cheese cubes over the filling.
Place a phyllo sheet on top of the filling. Dab with melted butter. Repeat until you have another 10 sheets, all dabbed with melted butter, on top of the filling.
Using an extremely sharp knife, carefully cut the unbaked pie into quarters.
Bake the phyllo chicken mushroom spinach pie at 375F for 50 minutes. Do check after 30 minutes though. Ovens differ from one another and your pie may bake faster than mine.
Serve the chicken mushroom spinach pot pie
Take the pie out of the oven. Cool for about five minutes to allow the filling to firm up.
Recut so that the knife goes all the way through the bottom crust.
Serve the phyllo chicken mushroom spinach pie while hot.
Notes
If your phyllo pastry sheets are larger than the baking pan, cut them (use scissors to minimize breakage) to fit.