Chicken-Cherry Pie

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"Sounds strange, but makes a wonderful casserole style pie."
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servings 761 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 761 kcal
  • 38%
  • Fat:
  • 53 g
  • 81%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 1-quart casserole dish.
  2. Unroll phyllo dough and lay a slightly damp dishtowel over it. Carefully lift one sheet of dough from stack and fit into greased casserole dish. Brush sheet of dough very lightly with melted butter or margarine. Repeat process with 9 more sheets of phyllo dough. Keep unused dough covered with damp towel as much as possible, to prevent drying out. Cover phyllo-lined dish with plastic wrap and set aside.
  3. Place a medium-size skillet over medium heat. Pour olive oil into pan. Saute onion until limp, approximately 5 minutes. Add garlic and chicken, and saute until chicken is browned on the outside and cooked through.
  4. Add ginger, capers, creme fraiche, chili sauce, curry powder, and salt and pepper to skillet. Stir in cherries, then taste to check seasoning. Simmer until cherries are heated through.
  5. Remove plastic wrap from casserole dish and pour in chicken mixture. Cover mixture with a sheet of phyllo dough. Brush very lightly with melted butter or margarine. Repeat process with 9 more sheets of phyllo. Brush top layer of phyllo with butter or margarine, then sprinkle with parmesan cheese.
  6. Bake in preheated oven for 35 to 40 minutes, until golden brown.



The parm on our dish burned a bit, so I think I should have covered after 10 mins in the oven. We didn't have creme fraiche on hand, so I substitued 1 1/3 cups of sour cream, 1/3 cup of plain y...

Great "Company" recipe. Our dinner guests were very impressed and my husband asked if we could have this dish be our new "holiday dinner" recipe.

My husband loves this recipe....Creme Fraiche can be quite expensive, so we have substituted sour cream or Loblaw's Double Thick cream, and added a few extra capers because I love them so much!!...

Made a nice change in our usual fare.

I had a little bit of phyllo dough, fresh cherries and left over Thanksgiving turkey to get rid of and came across this recipe. When I told my husband what I was making he gave me more than one...

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