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Chicken and Mushroom Pie with Phyllo-Parmesan Crust


Chicken and Mushroom Pie with Phyllo-Parmesan Crust Recipe

Ingredients:
  • 1 1/2-ounce package dried porcini mushrooms
  • 1 cup hot water
  •  
  • 9 tablespoons butter, divided
  • 1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced
  • 3 garlic cloves, minced
  • 2 cups low-salt chicken broth
  • 3/4 cup Riesling or other fruity white wine
  • 2 ounces thin prosciutto slices, cut into thin strips
  • 2 teaspoons grated lemon peel
  • 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 or frozen, thawed
  •  
  • 2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered
  • 2 tablespoons chopped fresh Italian parsley
  • 1/2 cup finely grated Parmesan cheese
Directions:
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