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Chicken pot pie of Filo pastry

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Chicken pot pie of Filo pastry

Easy cake for a romantic dinner. Airy crispy dough, flavorful pieces of chicken in a mild creamy sauce will impress...


Cooking time45 minutes Number of servings4

Ingredients for Chicken pot pie of Filo pastry




Step-by-step instruction of cooking Chicken pot pie of Filo pastry


Step 1

Chop the onions, chicken fillet cut into small cubes, cheese to RUB or cut into thin strips, parsley finely chop.Chop the onions, chicken fillet cut into small cubes, cheese to RUB or cut into thin strips, parsley finely chop.


Step 2

Sauté the onion in a mixture of olive oil and butter ( oil blend increases the temperature cooking, does not allow butter to burn), add chicken pieces, fry,Sauté the onion in a mixture of olive oil and butter ( oil blend increases the temperature cooking, does not allow butter to burn), add chicken pieces, fry,


Step 3

Sprinkle with flour, pour the cream and brandy, add spices, lightly saute over low heat until thickened;Sprinkle with flour, pour the cream and brandy, add spices, lightly saute over low heat until thickened;


Step 4

Melt the butter. Protiven grease with oil, sprinkle ground crackers, spread 5 sheets of phyllo. Each sheet to grease with a brush with the melted butter. Put the stuffing. 
Cover with the remaining 5 sheets of phyllo, each oil. Tuck the edges, sprinkle with grated Parmesan cheese and breadcrumbs.Melt the butter. Protiven grease with oil, sprinkle ground crackers, spread 5 sheets of phyllo. Each sheet to grease with a brush with the melted butter. Put the stuffing.
Cover with the remaining 5 sheets of phyllo, each oil. Tuck the edges, sprinkle with grated Parmesan cheese and breadcrumbs.


Step 5

Preheat the oven, bake until Golden color, about 25-30 minutes at a temperature of 180-200°.Preheat the oven, bake until Golden color, about 25-30 minutes at a temperature of 180-200°.



Step 6

Serve with a green salad - arugula. 
Bon appetit!Serve with a green salad - arugula.
Bon appetit!