Description
A comforting Tuscan Chicken Pie with a flaky phyllo crust, tender chicken, and a rich cream sauce, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced (about 280 g)
- 8–10 sheets phyllo dough, thawed
- 3 tablespoons olive oil
- 1 cup heavy cream (240 ml)
- 3 cloves garlic, minced
- 1/2 cup sun‑dried tomatoes, chopped (approximately 70 g)
- 2 cups fresh spinach (about 60 g)
- 1 small onion, finely diced (about 70 g)
- 1/2 cup grated Parmesan cheese (approximately 50 g)
- 1 teaspoon fresh thyme, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat a cast-iron skillet over medium heat and add 1 tablespoon olive oil.
- Sauté the diced onion until translucent, about 4 minutes. Add garlic and cook 30–45 seconds until fragrant.
- Add spinach and cook until just wilted, 1–2 minutes. Drain briefly if excess liquid forms.
- Stir in cooked chicken, heavy cream, sun-dried tomatoes, Parmesan, thyme, salt, and pepper. Mix until creamy; simmer 1–2 minutes to thicken slightly. Remove from heat.
- Spoon the filling evenly in the skillet, smoothing the top.
- Layer phyllo sheets on top, crinkling them slightly for texture. Brush each sheet lightly with olive oil.
- Bake for 25–30 minutes, until phyllo is golden and crispy, and the filling bubbles at the edges.
- Let rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Notes
For a gluten-free version, substitute phyllo with gluten-free pastry or use a mashed potato topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 436
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22.5g
- Cholesterol: 60mg