Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, phili chicken in filo pastry with hassleback potatoes. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

This chicken filo pastry pie has a delicious creamy filling. Food channel L - a new recipe every other day! Rolled Filo Dough Recipe - Filled with Potatoes. These pastries full with potatoes, and we garnished them with peppers and tomatoes.

Phili Chicken In Filo Pastry with hassleback potatoes is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Phili Chicken In Filo Pastry with hassleback potatoes is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have phili chicken in filo pastry with hassleback potatoes using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Phili Chicken In Filo Pastry with hassleback potatoes:

1. Get 2 chicken breasts (shredded)
2. Prepare 4 filo pastry sheets
3. Prepare Philadelphia cheese spread
4. Make ready Hassleback potatoes
5. Make ready 6 Maris Piper Potatoes
6. Take 1 tbsp Oregano
7. Take Dash olive oil
8. Get 1 tbsp Thyme
9. Get 1 tbsp Rosemary
10. Prepare Half tbsp salt
11. Make ready Mozzarella

Filo pastry (also spelled phyllo) is a dough of paper thin sheets that becomes flaky when cooked. It is traditionally is used in Middle Eastern and Greek recipes and wrapped entrees and Chicken breast halves and a tasty mayonnaise, lemon and garlic sauce are wrapped in filo pastry then baked. Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Kim Kushner's Simple Roast Chicken with Hasselback Potatoes recipe.

Instructions to make Phili Chicken In Filo Pastry with hassleback potatoes:

1. Personally I use frozen chicken breasts as we go through a lot of chicken. So first of I put my 2 frozen chicken breasts in the oven (you may use already cooked chicken or shredded chicken as we are going to shred the chicken anyways
2. Once the chicken is cooking we will move onto the potatoes. So for this step, I slice the potatoes downward along the whole potato. I then fill these gaps with mozzarella (do this with care as the potatoes can rip all the way down which we don’t want).
3. Now we are going to get a small bowl, and make our brushing coat. In this bowl I mix olive oil with oregano, rosemary, thyme and salt. I don’t tend to measure these to be honest but I would say roughly a tbsp of each. We then brush the potatoes with this mix and pop in the oven until crispy brown. Usually about 45 minutes at 190 degrees but you can vary this depending on your own oven. I sometimes leave them an extra 10 minutes to go even crispier.
4. Whilst your potatoes are in the oven, we are going to get our filo pastry sheets which have already been defrosted and lay them out ready to be filled.
5. Shred your chicken or take your pre-shredded chicken and mix with Philadelphia of your choice (I use the herb one) until the chicken is smothered completely by the phili.
6. I am then taking a heaped spoon full of mixture into the centre of each pastry sheet, spreading evenly whatever is left over, and folding over the pastry sheets.
7. Put chicken parcels in the oven for the last 20 minutes with your potatoes. Depending on how crispy you want your parcels add or take away 5-10 minutes.

Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Kim Kushner's Simple Roast Chicken with Hasselback Potatoes recipe. For the Hasselback potatoes, working with one potato at a time, cut thin slits into the top of the potato from one side to the other, cutting almost but not all the way through, almost like a. Chicken breast halves and a tasty mayonnaise, lemon and garlic sauce are wrapped in filo pastry then baked. I used to make this special recipe when I ran my own catering company years ago.

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