Chicken, Artichoke, and 3-Cheese Pies (and Rice Pilaf)

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Looks more complicated than it is and the result? Well worth it! Makes a lot so you can freeze and keep them frozen, taking out only what you need per meal. You can put directly into the oven while frozen.

Casserole
Main Dish
Comfort Food
Chicken

Chicken Pies

Ingredients

  • 3 celery stalks
  • 1 green onions bunch
  • 3 garlic cloves
  • margarine
  • 6 chicken breasts
  • 1 artichokes 398ml can, drained and chopped
  • 150 grams Swiss cheese
  • 1 cup parmesan cheese
  • 2 cups cottage cheese dry
  • 1 cup sour cream
  • 2 eggs
  • 1 teaspoon tarragon
  • 1 teaspoon curry
  • pepper dash
  • hot sauce dash
  • phyllo pastry dough

Preparation

  1. Sauté celery, green onions, and garlic in a few tablespoons of margarine. Once cooked until translucent, remove from heat.
  2. Boil chicken breasts in water. Once cooked, cool, chop, and add to celery mixture.
  3. Add remaining ingredients and mix.
  4. Spoon generous amount onto prepared phyllo dough.
  5. Fold to make nice sized triangles.
  6. If not freezing, brush with butter and bake in a 350°F oven for 15-20 minutes until golden brown. Serve with rice, Greek salad, and tzatziki!
  7. Defrost the phyllo dough. Make filling while dough is thawing.
  8. Melt ½ cup butter and have it ready with a pastry brush.
  9. Unroll phyllo carefully. Use only TWO sheets of dough at a time.
  10. Brush the first layer with butter and gently lay the second layer on top.
  11. Cover phyllo you're not using yet with a damp cloth or plastic. You don't want it to dry out.
  12. Then cut the phyllo into 3 inch wide strips. (A pizza cutter works well here if you have one, as it doesn't tear as you drag, like a knife does).
  13. Spoon a heaping tablespoon of chicken filling at the bottom of each phyllo strip (the side closest to you). Fold the bottom left corner over to create a small triangle enclosing the filling. Keep folding upward (like you do a flag), until the strip has been completely used for the phyllo triangle. Ensure you are pressing down with each fold and seal ends with more melted butter.
  14. Repeat steps until all filling is used up.

Pilaf

Ingredients

  • converted rice pilaf
  • chicken stock powder one tablespoon per cup of rice
  • garlic 1-2 cloves per cup of rice
  • 1/2 teaspoon salt
  • fresh parsley or dill
  • 1/4 cup butter

Preparation

  1. Mix rice with chicken stock. Toss with remaining seasonings and herbs.
  2. Mix everything together with water (2 cups per cup of rice) and butter.
  3. Pour into large Pyrex dish and bake for 1 hour and 15 minutes. If you make less, bake time will be less, ~45 minutes.