Spring Chicken Pot Pie With A Phyllo Topping
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Heat butter and oil and then sauté leeks (or 4-6 green onions), garlic, and mushrooms
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Season with salt and pepper along the way
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Deglaze pan with wine or broth
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Stir in the spinach - fresh or frozen
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Then the chicken
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Sprinkle over flour and stir it in well
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Add the broth
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Dijon Mustard (or grainy mustard) and lemon zest
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Stir through the peas
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Then the herbs (thyme and parsley or your choice)
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Stir through the creme fraiche or sour cream
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Remove from heat
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Test for seasoning
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Layer crinkled sheets of phyllo over filling
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Brush lightly with olive oil and then bake
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Until golden and edges are bubbling
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Crispy exterior and creamy filling - yumm!
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Enjoy!
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Recipe: https://www.oliveandmango.com/spring-chicken-pot-pie/
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