While it might seem a bit daunting this pie is actually quite easy to make and is great way to use up leftover chicken. The recipe calls for shredded dark chicken meat, but any type of chicken will do.
Once all your ingredients are prepped and cooked it’s time to assemble the pie. Just remember to let the filling cool first. The key to phyllo is to work in sections, lightly buttering each piece before gently layering the next piece on top. Keep the phyllo you aren't using covered with a damp tea towel to prevent it from drying out.
Once the pie is assembled bake in the oven preheated to 375º F for 30 minutes or until very golden brown on top. Serve with a lemon vinaigrette side salad of fresh greens for a complete meal.
Get the full recipe here.