A high-quality chicken bone broth, like Pacific Foods Organic Chicken Bone Broth, will really drive home the chicken flavor of the gravy. And, when it comes to curry powders, they vary in pungency and spiciness so pick one that suits you best. If you’re not quite sure, add some, give the broth a taste and continue adding as you see fit! The result will be a delicious dish worth cozying up any day of the week. Recipe by @MollyBaz
Preheat the oven to 425°. Tear wild mushrooms in half or in quarters, depending on how large they are. You want ¾”-ish pieces. Trim the hairy ends of the leek and discard. Slice the entire leek (including the dark green part of the stalk) in half and rinse well under cold water to remove any dirt and grit from all layers. Thinly slice crosswise into half moons. Peel and thinly slice garlic cloves.
To make the filling, set a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons unsalted butter and olive oil. Once melted, add the mushrooms, and season with salt and pepper. Cook over high, undisturbed until until beginning to crisp and turn golden, 8-10 minutes. Give a stir and cook until golden all over 5 minutes longer.
Add the garlic and leeks and continue to cook until fragrant and soft, 6 to 8 minutes longer. Stir in curry powder and flour and cook 1-2 minutes. Stir in 2 cups chicken bone broth or stock and cream of mushroom soup. Bring to a simmer over medium-high. As soon as the broth simmers, add rice. Stir well. Remove from the heat. Taste the broth, it should be highly flavorful before it gets transferred to the baking dish. Season with salt and black pepper. Once seasoned to your liking, pour the contents into a 2-3 quart baking dish. Stir in some chopped parsley and cilantro.
For the phyllo top, in a small bowl (if using a microwave) or small saucepan (if you prefer to use the stove), melt the remaining 4 tablespoons of butter.
Open up and unfurl the phyllo sheets. Keep them covered in plastic wrap, or a very lightly damp towel to avoid them drying out and cracking. Set the baking dish on a rimmed baking sheet with a clean area nearby to brush each phyllo sheet. Working one at a time and keeping the phyllo covered in between, very lightly brush each phyllo sheet with some of the butter. Gently gather each sheet up in your hands, lightly scrunching it, and place it atop the pot pie (see the final dish for a visual reference!). It's totally fine if they hang over the sides a bit. Repeat with remaining 7 or 8 phyllo sheets and butter until the whole pie is covered. Sprinkle with sesame seeds.
Transfer the baking sheet to the oven and set a timer for 10 minutes. After 10 minutes, drop the oven temp to 375° and continue baking until the frilling is burbling at the edges and the top is deeply golden brown, 35-40 minutes longer.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.