I keep forgetting to write down this recipe, and now I'll publish it so I never have to type it again!
My favorite way to make this is in a round, deep casserole bowl/dish so that it's like a giant scoop, rather than a pie slice.
Ingredients:
2# raw or cooked chicken cut into cubes
1 quart chicken stock
2 ribs of celery, chopped
1 small yellow onion chopped, or 1 leek preferred
2 carrots chopped into coins
2# yukon potatoes, chopped into cubes
6 garlic cloves mashed
1/2 stick of salted butter
1/3 cup flour
1 cup frozen peas
1/2 cup frozen corn
salt & pepper
2 T herbs du Provence
1 roll of phyllo dough, thawed
In a dutch oven, or some sort of pot that also has a lid, cook the carrots, onion or leeks, potatoes & celery with the butter over medium heat. Cook for 8-10 minutes, letting only get slightly brown. add the garlic, salt & pepper, and herbs du Provence. Stir and let simmer for a couple minutes. Add the chicken, cooked or not, and brown the chicken if it's uncooked. Once the chicken has soaked up the butter & browned, add the flour and combine well.
Add the stock, stir and cover. Bring to a boil, then to a simmer, and cook for about 30 minutes.
Check to see if the potatoes are done. If so, I like to do a couple mashes with a potato masher.
Add the corn and peas, stir and cover the lid again.
While that sets up, line and layer the dish with spray olive oil and 4-6 sheets of phyllo dough.
Open up the stew and taste. Add salt, pepper or garlic or more HDP as needed.
Pour on top of the phyllo.
Then layer again the rest of the phyllo dough with spray olive oil and the phyllo sheets. Once finished, spray the top layer with water and sprinkle kosher salt on top.
Bake 350 for 35 minutes.
Enjoy!
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