Chicken, Saffron and Nutmeg Pie Recipe

Name: Chicken, Saffron and Nutmeg Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken, marylands; 1 liter chicken stock; 500 ml water; 125 g butter; 2 large brown onions, finely sliced; salt; pepper; 60 g flour; ½ teaspoon nutmeg; 1 teaspoon saffron thread; 16 sheets phyllo pastry; olive oil; 2 lemons, cut into wedges

Servings: persons

4 chicken, marylands
1 liter chicken stock
500 ml water
125 g butter
2 large brown onions, finely sliced
salt
pepper
60 g flour
½ teaspoon nutmeg
1 teaspoon saffron thread
16 sheets phyllo pastry
olive oil
2 lemons, cut into wedges

1
Place chicken, stock and water in a saucepan and bring to the boil.
2
Reduce heat and simmer for 25 minutes or until chicken is cooked through.
3
Skim as necessary.
4
Remove from heat and allow chicken to cool in the stock.
5
Remove meat from bones, discarding skin, and tear into chunks.
6
Reserve 600ml of stock.
7
Melt 75g butter in a saucepan and cook seasoned onions until soft, about 10 minutes, and reserve.
8
Melt remaining butter in another saucepan and add flour.
9
Cook until butter is foaming, stirring regularly.
10
Whisking continuously, add reserved stock one third at a time.
11
Bring to the boil between each addition.
12
Stir in nutmeg and saffron.
13
Remove sauce from the heat.
14
Cut a 26-centimetre diameter circle from each filo sheet.
15
Brush eight sheets with olive oil and line a 22-centimetre pie dish so the filo comes up the sides.
16
Spoon in onions and then chicken.
17
Pour sauce over chicken to just cover.
18
Oil remaining filo and place on top, tucking in edges.
19
Brush with oil, score and sprinkle with nutmeg.
20
Bake for 40 minutes or until golden.
21
Allow to sit for 10 minutes before serving with lemon wedges.

891

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 chicken, marylands, 1 liter chicken stock, 500 ml water, 125 g butter, and more.

Yes, Chicken, Saffron and Nutmeg Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken, Saffron and Nutmeg Pie

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