1 cup sliced almonds
1/4 cup, plus 2 T powdered sugar
1 t cinnamon
1 T olive oil
2 cups onion, chopped
1 t ground coriander
2 1/2 cups shredded carrots
1 1/4 cup chicken broth
5 cups chicken, shredded and cooked
1/2 cup golden raisins
1 t salt
1/2 t pepper
16 sheets phyllo dough
6 T melted butter
In a food processor, process the almonds, 1/4 cup powdered sugar and cinnamon for 30 seconds. Set aside.
In a large skillet, heat oil over medium-high heat. Add onion and cook five minutes, or until softened. Add coriander, cook one minute. Stir in carrots and 3/4 cup of broth. Cook two minutes until carrots are softened. Transfer to a large bowl; stir in chicken, raisins, salt & pepper.
Transfer thawed phyllo dough to a countertop and cover with a dampened towel while you work.
Place 2 sheets of phyllo in a round 8 inch cake pan, with dough overhanging sides. Brush dough inside pan with butter. Place two more sheets in the pan, placing them like the spokes of a wheel, butter the phyllo and continue the process until 8 sheets of phyllo have been used.
Sprinkle 1/4 cup of the almond mixture over the phyllo dough in the bottom of the pan. Spoon half the chicken mixture on top, sprinkle with another 1/4 cup of almond mixture and pour 1/4 cup of broth over the chicken. Fold overhanging dough over the filling, buttering between sheets.
Repeat the process with the remaining pie.
To freeze: Wrap each pie tightly in plastic wrap and freeze.
To cook: Thaw the pie overnight in the refrigerator. Preheat the over to 425 degrees and bake for 25 minutes.
Quick tip: Use a 10-ounce bag of pre-shredded carrots.
Makes: 2 pies, each pie serves 6.