Hot Chicken Salad Pot Pie

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups cooked chicken breasts
• 2 cups celery
• 1/2 cup slivered almonds
• 1 tablespoon onion (grated)
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 cup mayonnaise
• 6 phyllo pastry sheets
• 3 tablespoons unsalted butter
• 1/2 teaspoon salt

Recipe

• 1 position a rack in the middle of the oven. preheat the oven to 375°f have ready a 9x2 inch round baking dish or glass pie dish.
• 2 filling:.
• 3 in a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
• 4 spoon the filling into the baking dish, spreading it evenly.
• 5 topping:.
• 6 lay out the phyllo pastry sheets in a stack.
• 7 immediately cover them completely with a damp dish towel.
• 8 spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
• 9 crumple it up lightly into a loose ball and place it on the filling. if any phyllo breaks off, just put it back on the ball of pastry.
• 10 repeat with the remaining 5 sheets, arranging it to cover the filling. you will have 6 bundles of phyllo covering the filling.
• 11 bake just until the phyllo topping is golden and the filling hot, about 15 minutes. this filling bakes for a short time, so that the celery in the filling remains crisp.