Page 51 - South Mississippi Living - April, 2023

story and photo by
Chelsea Gieselmann
SOUTH MISSISSIPPI Living | www.smliving.net
‒ 1 rotisserie chicken
(shredded, makes for 3 1⁄2- 4 cups)
‒ 1 large yellow onion (diced)
‒ 1 cup carrots (diced)
‒ 1 cup frozen corn
‒ cup potatoes (small dices)
‒ 1 cup frozen peas
or chopped green beans
‒ 5/6 cup melted butter
(1/3 for filling, 1⁄2 for phyllo crust)
1. Preheat oven to 375.
‒ 1 3⁄4 cup chicken broth
‒ 1/3 cup whipping cream
‒ 2 tbs fresh thyme (chopped)
‒ 10-15 phyllo dough sheets
(cut into 2-inch squares)
‒ Extra virgin olive oil
‒ Salt and pepper to taste
2. In a pot on medium high heat, add a little olive oil and the onions. Sauté onions for 3 minutes or until the onions are tender.
3. Add carrots and melted butter to the pot. Sauté until tender for around 3 minutes.
4. Slowly add flour into the pot while stirring until the flour has absorbed into the vegetable mixture.
5. Add chicken broth and cream into the pot. Stir well. Allow to lightly boil on medium heat for 2-3 minutes while stirring.
6. Add peas, potatoes, chicken, corn, salt, pepper, and thyme to the pot. Reduce heat to low and allow to simmer for 8 minutes or until the vegetables are tender and the stew has thickened. Remove from heat.
7. Lightly grease a 9x12 or oval baking dish with butter.
8. Pour the chicken stew mixture into the baking dish.
9. Crinkle each phyllo square and place them on top of the stew mixture until the whole dish has been covered in a single layer.
10. Lightly brush the phyllo shells with butter.
11. Tent the dish with aluminum foil making sure that the foil isn’t touching the phyllo. Bake for 15 minutes.
12. Remove the aluminum foil and bake for another 10-15 minutes or until the phyllo is crisp and golden browned. Serve.
April 2023 | 51