Name: Chicken and Mushroom Pie With Phyllo-Parmesan Crust
Yield: 6 Servings
Ingredients: 1 1/2-ounce package dried porcini mushrooms; 1 cup hot water; 9 tablespoons butter, divided; 1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced; 3 garlic cloves, minced; 2 cups low-salt chicken broth; 3/4 cup Riesling or other fruity white wine; 2 ounces thin prosciutto slices, cut into thin strips; 2 teaspoons grated lemon peel; 2 teaspoons chopped fresh thyme; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 3 tablespoons cornstarch mixed with 1/2 cup water; 12 sheets fresh phyllo pastry or frozen, thawed; 2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered; 2 tablespoons chopped fresh Italian parsley; 1/2 cup finely grated Parmesan cheese

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A ceramic dish filled with a chickenmushroom casserole topped with crinkled phyllo pastry.

Photo by Brian Leatart

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