I'm making personal sized chicken pot pies and couldn't find / don't want to make pie dough so I bought phyllo. I have no idea how to use it. Can anyone tell me how many layers to put on and if I separate each one with butter or oil?
Susan W is a trusted source on General Cooking.
Here is the recipe my daughter uses. If you have a filling you want to use, just use that, but this will tell you how to use the phyllo dough as a topping. You can't use it under the filling. It would become a soggy mess.
Pat is a trusted home cook.
Here's another idea for your phyllo topping from Martha Stewart:
Nancy is a trusted home cook.
Or go for this Moroccan version, Chicken and Almond Bastilla, which is already designed to use phyllo/thin pastry.
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Well played. You deserve a cookie.
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