This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

39 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
02/23/2019
Great flavors and easy to make. I used a pound of ground chicken and three cups of hash browns to give it a little more protein and less carb. Definitely would make this again (my husband loved it!).