Baltimore Sun photo
February 9, 2006
In this recipe, hot chicken salad is topped with crumpled store-bought phyllo dough to create a delicious potpie without all the work of the more traditional preparations.
2 cups (2 breasts) cooked chicken breast, cut into 1/2 - to 3/4 -inch pieces
2 cups (about 5 stalks) finely chopped celery
1/2 cup (2 ounces) toasted slivered almonds
1 tablespoon grated onion
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 cup mayonnaise
6 phyllo pastry sheets (about 17 inches by 13 inches), defrosted if frozen
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
Preheat the oven to 375 degrees. Have ready a 9-inch-by-2-inch round baking dish or glass pie dish.
In a large bowl and using a large spoon, mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise. Spoon the filling into the baking dish, spreading it evenly.
To make the topping, lay out 6 phyllo pastry sheets in a stack. Immediately cover the cut sheets of phyllo completely with plastic wrap and a damp dish towel. Use plastic wrap to roll up and tightly rewrap any leftover phyllo and refrigerate it for up to 1 week.
Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
Crumple it up lightly (like a piece of newspaper) into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
Repeat with the remaining 5 sheets of phyllo, arranging them to cover the filling. You will have 6 bundles of phyllo covering the filling.
Bake the potpie just until the phyllo topping is golden and the filling is hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp. Use a spoon to serve the filling with a phyllo bundle for each serving.
Per serving: 506 calories; 17 grams protein; 42 grams fat; 9 grams saturated fat; 14 grams carbohydrate; 2 grams fiber; 64 milligrams cholesterol; 548 milligrams sodium