Serving Size: 6

Ingredients

• 1 tbsp butter or olive oil
• 1 medium yellow onion, sliced or chopped
• 1 tbsp freshly minced garlic
• 1 lb ground chicken (or lean beef, turkey, starchy veg)
• 1 1/2 tbsp Porcini Paradiso Italian Blend
• 1 tsp garlic powder
• 1 tsp each kosher salt + freshly ground black pepper
• 2 punnets (16 oz) quartered mushrooms (I used both button and baby portobello)
• 1 1/4 tbsp cornstarch
• 1 cup chicken or vegetable stock
• 1/2 tsp fresh thyme and rosemary(optional)
• 10-12 sheets phyllo pastry

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Directions

1. Heat butter in a large skillet over medium, add onions and garlic then sauté for 3-5 minutes until onions are translucent.
2. Add chicken and spices, cook until chicken is no longer opaque.
3. Add mushrooms and continue to stir until they have released their moisture and reduced in size – 5-8 minutes.
4. Add cornstarch, stir, followed by chicken stock.
5. Reduce heat to medium-low and simmer until thickened then finish with heavy cream.
6. Season to taste and add optional fresh herbs
7. Allow to cool before proceeding.
8. Layer sheets of phyllo pastry in an 8-inch ovenproof dish, brushing with melted butter as you go.
9. You’ll have overlap (see stories) but that’s good because we will fold it over at the end.
10. Spoon cool filling into the dish and fold phyllo pastry over, completely covering the top.
11. Brush with olive oil or butter and bake for 25 minutes at 375F.
12. Remove from oven, slice and serve immediately.
13. I sometimes flip the pie at the end and broil for an additional 2-3 minutes to get the bottom crispier.