Mediterranean Chicken Pie

Mediterranean Chicken Pie
Servings: 6 Prep 30 mins Bake 425°F 25 mins

Ingredients

  • 1 cup sliced almonds
  • 1/4 cup plus 2 tablespoons powdered sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 teaspoon ground coriander
  • 1 package (10 ounces) shredded carrots (2-1/2 cups)
  • 1 1/4 cups reduced-sodium chicken broth, divided
  • 5 cups shredded cooked chicken
  • 1/2 cup golden raisins
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 16 phyllo sheets (17 x 12 inches)
  • 6 tablespoons butter, melted

Make It

1. Heat oven to 425 degrees F. In bowl of food processor fitted with metal blade, process almonds, 1/4 cup powdered sugar, and cinnamon for 30 seconds. Set aside.

2. In large skillet, heat oil over medium-high heat. Add onion and cook 5 minutes, or until softened. Add coriander; cook 1 minute. Stir in carrots and 3/4 cup broth; cook 2 minutes, until carrots are softened. Transfer to large bowl; stir in chicken, raisins, salt, and pepper.

3. Place 2 sheets of phyllo in a round 8-inch cake pan, with dough overhanging sides. Brush dough inside pan with butter. Place 6 more sheets in pan, spoke-wheel fashion, 2 at a time (doubled), buttering between sheets of phyllo. Keep remaining phyllo sheets covered to prevent them from drying out.

4. Sprinkle 1/4 cup almond mixture over phyllo in bottom of pan. Spoon half of chicken mixture into pan, top with 1/4 cup almond mixture, and pour 1/4 cup broth over almonds. Fold overhanging dough over pie filling, buttering between sheets of phyllo. Repeat with remaining ingredients to make the second pie in another 8-inch round cake pan. Wrap 1 pie tightly in plastic wrap and freeze.

5. Bake 25 minutes, or until golden-brown. Let rest 5 minutes in pan, flip onto serving plate, and sprinkle remaining 1 tablespoon powdered sugar over pie.

Make Ahead Tip

  • Thaw pie overnight in refrigerator. When ready to bake, remove plastic wrap and follow directions in step 5.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 347, Fat, total (g): 17, carb. (g): 28, fiber (g): 2, pro. (g): 21, Percent Daily Values are based on a 2,000 calorie diet.