Chicken And Mushroom Pie With Phyllo-parmesan Crust

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1 (1/2 ounce) package dried porcini mushrooms
• 1 cup hot water
• 9 tablespoons butter, divided
• 1 lb assorted fresh mushrooms, sliced
• 3 garlic cloves, minced
• 2 cups reduced-sodium chicken broth
• 3/4 cup riesling wine or 3/4 cup other fruity wine
• 2 ounces prosciutto ham, cut into thin strips
• 2 teaspoons grated lemons, rind of
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons cornstarch mixed with 1/2 cup water
• 12 sheets fresh phyllo pastry
• 2 lbs chicken thighs, boneless, skinned, excess fat removed, thighs quartered
• 2 tablespoons chopped fresh italian parsley
• 1/2 cup finely grated parmesan cheese

Recipe

• 1 combine dried porcini and 1 cup hot water in a small bowl; let stand until porcini are soft, about 20 minutes. drain porcini, reserving liquid.
• 2 melt 3 tbs butter in heavy large pot over medium high heat. add fresh mushrooms and garlic; saute until mushrooms are browned, about 8 minutes. add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoons salt and 1/2 tsp pepper. reduce heat to medium low; simmer uncovered 20 minutes to blend flavours. whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. season sauce to taste with more salt and pepper, if desired (can be prepared 1 day ahead, cool slightly, then cover and refrigerate).
• 3 preheat oven to 425*f. melt 6 tbs butter in a small saucepan and remove from heat.
• 4 place 1 phyllo sheet on work surface. brush phyllo sheet with some of melted butter. using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; st on work surface. repeat with remaining phyllo sheets and melted butter.
• 5 bring mushroom sauce to a boil. mix in chicken and parsley. transfer mixture to 13 x 9 x 2 inch glass or ceramic baking dish. cover hot fillint with phyllo balls. sprinkle parmesan over. bake 15 minutes. reduce oven temperature to 350*f and bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.