Text 36611, 83 rader
Skriven 2010-04-07 14:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: got this accommo ad 27
==============================
 ML> $89 -- Virginia Beach All-Suite Hotel w/Breakfast, 40% OFF*
 ML> Virginia Beach
 SH> Ruth and I are now booked there also. We will get there sometime
 SH> Thursday and leave Sunday afternoon.

Excellent. Now I'm almost sad that I'm staying in the sunroom.

Crunch-Top Chicken Pie
cat: main
yield: 4 servings

6 phyllo pastry sheets - (each about
- 17-by-13 inches), thawed if frozen
1 Tb plus 3 ts unsalted butter
1 c thinly sliced onion (1 medium)
1/2 c sweet red bell pepper, cut
- into matchstick-size pieces
1 clove garlic, finely chopped
1/2 ts fresh or 1/4 ts dried thyme
1 Tb plus 1 ts all-purpose flour
1/3 c half-and-half
3/4 c chicken stock or broth
1 Tb chopped parsley
Salt and freshly ground black pepper
2 c cooked boneless, skinless
- chicken breast cut in 1-inch chunks
- (from about 13 oz or 1 whole breast)
1 Tb unsalted butter, melted

Preheat the oven to 375F.

Have ready a 9" ovenproof glass pie plate or ceramic
baking dish. Stack the phyllo sheets on top of one
another. Place the pie plate or baking dish, upside
down, on top of the phyllo and use it as a guide.
Using a sharp knife, cut out a circle 1" larger than
the top of the dish. Discard the scraps. Cover the
phyllo circles first with plastic wrap, then a damp
dish towel and set aside.

In a medium skillet over medium heat, melt 2 ts of
the butter. Add the onion and cook, stirring
occasionally, until softened, about 5 min. Add the
bell pepper and garlic and cook, stirring
occasionally, until softened, about 5 min. Transfer
the vegetables to a bowl, add the thyme and stir to
combine. Set aside. Return the skillet to medium
heat, add the remaining 1 Tb plus 1 ts butter and
heat until melted. Add the flour and cook, stirring
constantly, until the mixture turns light golden,
about 1 min. Stirring constantly, slowly add the half
and half and then the stock or broth. Cook, stirring
constantly, just until the mixture begins to boil
and thickens slightly. Remove from the heat; add
the parsley and stir to combine. Season with salt
and pepper. Add the reserved vegetable mixture and
chicken chunks and combine well. Transfer the mixture
to the pie plate or baking dish. Set aside to cool
slightly.

Place 2 of the phyllo circles on top of the filling.
Brush them lightly with the melted butter and
sprinkle lightly with salt and pepper. Add another
2 phyllo circles and brush lightly with melted
butter. Top with the remaining 2 phyllo circles,
brush with butter, and sprinkle lightly with salt and
pepper. Fold any overhanging edges of pastry
underneath to form a smooth, though slightly raised,
edge. Using a sharp knife, cut the top layers of the
pastry into quarters.

Bake the pie until the top is golden and the filling
is bubbling, about 25 min. Using a sharp knife, cut
where scored through to the bottom of the pan. Serve
hot.

By Elinor Klivans
The Washington Post
March 6, 2002

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