Ingredients

The following ingredients have 8 Servings
  • 2 baking potatoes
  • ¼ cup butter ((1 stick))
  • 1 boneless skinless chicken breast
  • 1 large leek
  • 8 ounces cremini mushrooms
  • 2 ½ tablespoons flour
  • 1 ¼ cups whole milk
  • 1 tablespoon Dijon mustard
  • 2 tablespoon chopped fresh sage
  • Salt and pepper
  • 8 ounces phyllo pastry (thawed)

Instruction

  • Preheat the oven to 350 degrees.
  • Peel the potatoes and cut into approximately 3/4” dice. Cook in boiling water for 5 minutes. Drain and set aside.
  • Cut the chicken breast into approximately 1/2” cubes. Wash the leek very well and slice it crosswise into thin disks. Clean the mushrooms and slice them into pieces the same thickness as the slices of leek.
  • In a large skillet, melt half the butter over medium high heat. Add the chicken and cook for 5 minutes or until browned. Add the leek and mushrooms and cook for an additional 3 minutes, stirring constantly. Sprinkle the flour over the chicken, leek, and mushrooms, and cook for another one minute, stirring constantly. Gradually add the milk while stirring. Bring to a boil.
  • Add the mustard, sage, and potatoes. Season with salt and pepper to taste. Reduce the heat and simmer the mixture for 10 minutes.
  • While the pie filling is simmering, melt the remaining butter in a small saucepan.
  • Line a deep pie dish or casserole dish with half the phyllo sheets. Spoon the mixture into the dish. Cover with a sheet of phyllo and brush with a little of the melted butter. Repeat with a second sheet of phyllo.
  • Cut the remaining phyllo pastry into strips and fold and drape them on top of the pie creating a ruffled look. Brush the strips with the remaining melted butter.
  • Cook for 45 minutes, or until the phyllo pastry is golden brown and crisp. Serve hot.