Get this recipe and many more here: www.dimitrasdishes.comServes 8:For the chicken: 2 pounds chicken thighs, bone in Salt and black pepper to taste 2 teaspoons garlic powder 1 teaspoon cumin powder 2-3 teaspoons ground sumacFor the Filling: 1 onion, finely chopped cup olive oil 3 garlic cloves, grated 2 potatoes, diced 1-inch pieces 2 roasted red bell peppers, chopped 1 cup frozen green peas 6 cups chicken stock Salt and pepper, to taste 2 teaspoons ground sumacThe Lemony Sauce: 2 egg yolks 2 heaping tablespoons corn starch teaspoon dried dill cup fresh lemon juiceFor the phyllo topping 5 ounces phyllo sheets, thawed and at room temperature 3 ounces butter, melted 2 cups shredded cheese: mozzarella and parmesanPreheat the oven to 425 F, 220 C.Place the chicken thighs on a baking tray and drizzle with olive oil. Season with salt, pepper, garlic, cumin, and sumac on both sides.Roast uncovered for 35 minutes.Remove from oven and set aside to cool.Place the onion and olive oil in a pot and cook over medium heat until soft. 5-10 minutes. Add the garlic and warm through a few seconds. Add the potatoes and season with salt and pepper. Cook over medium-high heat 10 minutes, stirring often to prevent them from burning.Remove the skin from the roast chicken and chop into small pieces.Add the chopped bell peppers, peas, roast chicken cubes, stock, black pepper, and sumac. Bring to a boil then reduce to a simmer and cook for 10-15 minutes or until the potatoes are fork tender.Taste and add salt if necessary.Combine the egg yolks, cornstarch, lemon juice, and dill in a bowl and whisk until smooth.Add some of the hot soup liquid to the egg sauce and whisk to temper.Add the lemon sauce to the pot and simmer for 2-3 minutes or until it is thickened.Pour the soup filling into a 9 by 13-inch baking dish or into individual ramekins/oven- safe soup bowls.Top with a layer of phyllo, drizzle with butter and sprinkle with cheese. Keep layering the phyllo like this (with butter and cheese) until it is finished.Pour the remaining butter over the phyllo and brush over top.Bake in the center rack of the oven at 400 F, 200C for 40 minutes or until the phyllo is golden.Remove from the oven and allow the chicken pot pie to rest for 35-40 minutes then serve.Enjoy!Official Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
