Chicken Phyllo Pie w/Fresh Peaches & Pesto Cream
TIP: Fresh peaches brown quickly when cut. If preparing this pie a few hours ahead of baking, in place of fresh peaches use ¾ cup (185 mL) well-drained canned peaches or diced soft dried apricots. Cover pie with plastic wrap and refrigerate until needed. Add 5 minutes to baking time.
Ingredients
- PIE
- 3/4 cup (185 mL) chicken broth
- 1/2 cup (125 mL) bulgur
- 4 sheets phyllo dough
- 2 to 3 tbsp (30 to 45 mL) butter, melted
- 1 green onion, thinly sliced
- 1 large or 2 small peaches, peeled and diced (see TIP below)
- 1/2 cup (125 mL) slivered or sliced almonds, toasted
- 1 1/2 to 2 cups (375 to 500 mL) bite-sized cooked chicken pieces
- Freshly ground sea salt and black pepper
- 2 tbsp (30 mL) basil pesto
- SAUCE
- 1/2 cup (125 mL) basil pesto
- 1/2 cup (125 mL) 35% whipping cream
Preparation
Step 1
1.Adjust rack below oven centre and preheat to 400°F (200°C).
2.Heat broth in 2-cup (500 mL) measure in microwave or in a very small saucepan until boiling. Remove from heat. Stir in bulgur and set aside to soak.
3.Line a 9-inch (23 cm) cake tin with foil by turning it upside down to shape foil. Turn upright and fit foil into pan. Lightly brush 1 sheet of dough with butter. Lay in pan so 1 side overhangs much more than the other. Repeat with remaining sheets, placing each at a quarter turn of pan so overhangs encircle it.
4.Spread soaked bulgur in pan. Sprinkle evenly with onion, then peaches and almonds. Top with chicken. Lightly season chicken with pinches or grindings of salt and pepper and drizzle with pesto.
5.Turning pan, pick up and drop overhanging phyllo on top of pie. Top should be rough. Bake for 25 minutes, until pastry is golden and pie is hot. If top seems too brown before end of baking time, loosely place a piece of foil overtop and continue baking.
6.Meanwhile, prepare sauce by stirring pesto with cream. Use foil to lift hot pie out of cake tin and cut into quarters. Spread 1 tbsp (15 mL) of pesto cream on centre of each warm plate. Top with pie and serve right away with remaining pesto cream. Delicious served with warm pita or cornbread and a tossed green salad.
Serves 4