Curried Chicken-and-Potato Pie
- 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 pound)
- 1/2 pound ground chicken
- 1 cup frozen peas
- 1/2 cup fresh cilantro, chopped
- Salt and pepper
- 6 sheets frozen phyllo dough, thawed
Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.