Fanciful Chicken Pie

Christmas is a special day of the year and really deserves some special and filling dishes. This chicken pie dish is really a pastry with chicken filling that's perfect for the buffet table. It does take some time to make, so it's best to start this one a day ahead of time. Brown 1/2 lb blanched almonds in a little oil until golden. Chop coarsely or pound with a mortar and pestle. Add 1/2 tsp cinnamon and (optionally) honey or sugar to sweeten to taste (anc adds none but cites

recipes calling for up to 1/2c sugar. Set aside.

Heat 1 tbsp clarified butter and 1/3 cup butter in a large heavy pot. Add 1 minced medium onion and saute for a few minutes. Add chicken meat about two boneless breasts cut in small pieces along with:

1/2 tsp pepper
1 pinch saffron or 1/2 tsp turmeric
1/2 tsp cinnamon
3/4 cup minced parsley
1/4 cup minced coriander (cilantro, chinese parsley)
salt to taste

Simmer until the chicken is done. Beat 2 eggs and slowly stir them into the sauce. Remove from heat. ready phillo sheets, melted butter (at least 1/4 lb), and a pastry brush. Select a shallow baking pan about 8" in diameter, such as an iron skillet. Construct a pie by layering the phillo sheets in the pan and then folding them over the contents; it will probably be easiest if you cut the sheets in half or smaller, for instance into long rectangles about the width of the pan and twice as long. Brush one of the sheets with melted butter, and put it, butter side up, in the bottom of the pan, the excess dangling over the side. Add another sheet, at an angle to the first, and repeat so that you have phillo covering the bottom of the pan and dangling out all around. Use about 5 sheets to form this layer. Repeat the process, forming another layer. Now pour the chicken and sauce into the pan. Put several more buttered sheets on top of the chicken, this time not overlapping the edge--use smaller pieces or fold them in half. spread the nut mixture on top of this. Put another layer or so of phillo, then fold the dangling ends over the top so as to close the envelope. Brush the top with butter. Put the pan in a 350-degree oven for 15-20 minutes until the top is golden: flip it onto an oven-proof plate and return to brown the other side, 30-40 minutes total.
Everybody loves it when I make this pie. It's so crunchy on the outside and meaty on the inside.