Description
This Tuscan Chicken Pie is a comforting dish bursting with flavors of Mediterranean herb and creamy filling.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 8 to 10 sheets phyllo dough, thawed
- 3 tablespoons olive oil
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 small onion, finely diced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Place your cast-iron skillet on medium heat and add the olive oil. Once the oil shimmers, sauté the diced onion until it becomes translucent, around 3-4 minutes. Then, add minced garlic and sauté for another minute. Follow this by adding the fresh spinach, cooking just until it wilts, about 1-2 minutes.
- Once your onion, garlic, and spinach mixture is ready, lower the heat. Stir in the shredded or diced chicken, followed by the heavy cream, sun-dried tomatoes, grated Parmesan cheese, fresh thyme, salt, and pepper. Mix everything together until combined and creamy, letting the flavors mingle for about 3-5 minutes.
- After removing the skillet from heat, spoon the creamy filling evenly across the bottom. Layer the phyllo dough by crinkling one sheet over the filling and brushing a light layer of olive oil on top. Repeat with additional sheets, allowing them to overlap slightly, then arrange the last few sheets more neatly.
- Place the skillet in your preheated oven and bake for about 25-30 minutes or until the phyllo is golden brown and crispy. Let the pie rest for 10 minutes to set, then garnish with freshly chopped parsley before serving.
Notes
Using rotisserie chicken can save you time and add flavor to the dish. Make sure to dry spinach thoroughly before adding it to the filling to avoid a watery texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350-400 per serving
- Sodium: 600 mg
- Protein: 28 g