Curried Chicken and Potato Pie

I am never against making a normal meal into some kind of pie.  It really steps up any recipe in my opinion.  When I found this recipe in Everyday Food magazine I couldn't help myself.  Plus, I'm liking the curry flavor the more I try it.  

Preheat the oven to 400 degrees F.  In a large nonstick skillet melt two tablespoons of butter.  Add ginger and curry powder and cook for two minutes. 

Add potatoes, chicken, two tablespoons of water and cook breaking up the meat with a wooden spoon.  Cook until the chicken is cooked through and the hash browns are tender, around 15 minutes.  Then stir in the peas, cilantro and season with salt and pepper.  Let cool slightly.

Layer 1 sheet of phyllo on a work surface that's been sprinkled with flour.  Lightly brush with the melted butter.  Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with the melted butter.  Gently transfer the stack to a 9 inch pie plate.  Fill with the chicken mixture.

Bake until golden brown, around 25 minutes. 

Slice and enjoy.  This was perfect when I had some guests staying at my house, easy prep and it served a lot of people easily.  The curry flavors with the vegetable and chicken make this pie delicious!  Eat up! 

Curried Chicken and Potato Pie

Adapted from Everyday Food Magazine

Serves 6

2 tablespoons unsalted butter, plus 1/2 stick melted

2 tablespoons minced, peeled fresh ginger

2 teaspoons curry powder

4 cups frozen hash browns

1/2 pound ground chicken

1 cup frozen peas

1/2 cup fresh cilantro, chopped

salt and pepper to taste

6 sheets frozen phyllo dough, thawed

Preheat the oven to 400 degrees F.  

In a large nonstick skillet melt two tablespoons of butter.  

Add ginger and curry powder and cook for two minutes. 

Add potatoes, chicken, two tablespoons of water and cook breaking up the meat with a wooden spoon.

Cook until the chicken is cooked through and the hash browns are tender, around 15 minutes.  

Then stir in the peas, cilantro and season with salt and pepper.  

Let cool slightly.

Layer 1 sheet of phyllo on a work surface that's been sprinkled with flour.  
Lightly brush with the melted butter.  
Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with the melted butter.  
Gently transfer the stack to a 9 inch pie plate.  
Fill with the chicken mixture.
Bake until golden brown, around 25 minutes and enjoy.