Chicken of The Woods Crinkle Pie

This crispy, flaky chicken of the woods pie is baked with buttery wholegrain phyllo dough and filled with tender, seasoned slices of chicken of the woods mushrooms that pair beautifully with sour cream, eggs, and a scattering of sesame seeds. It’s simple to make and even easier to bake; a golden, crunchy mushroom pie that’s perfect for a cozy fall dinner, a hearty snack, or a rustic forager’s side dish with that extra bit of crunch that makes it special.

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A delicious, crispy pie with chicken of the woods mushrooms

If you’re running out of ideas on how to cook chicken of the woods mushrooms, you’re at the right place.

This year, I found several of these bright orange beauties (Laetiporus sulphureus) growing on old pear trees while I was out looking for porcini. I guess I’m getting older, and my eyesight isn’t what it used to be. I didn’t find a single porcini (not funny), but I did quickly spot this glowing mushroom from half a mile away.

Yes, chicken of the woods might be the perfect mushroom for us oldies; bright, bold, impossible to miss, and it grows in such generous clusters that one good find keeps you cooking for days. We’ve already turned some into sweet chicken of the woods preserves and a hearty chicken of the woods soup.

Here in the Balkans, we have a funny habit of wrapping almost everything in phyllo dough. From burek and cabbage pie to fruit desserts like plum strudel – anything that can be sliced is going in phyllo. So naturally, we thought, why not try it with chicken of the woods mushrooms too? And guess what? It turned out absolutely delicious!

This pie is ridiculously simple to make. It uses ready-made phyllo dough (though you can make your own if you’re up for it) and a filling of sour cream and eggs that gives it just the right balance of creamy and savory.

But like any phyllo pie, it’s totally flexible. You can toss in a handful of cottage cheese, a bit of grated Parmesan, or even some smoked pork or chicken breast if you like.

Serve it warm as a main dish, enjoy it as a snack, or pair it with something hearty like barley soup or use it as a tasty addition to stews like goulash. It’s extra crispy, golden, and flaky, and the mushrooms give it that rich, meaty flavor that makes it hard to stop at one slice.

So roll up your sleeves and give this chicken of the woods pie a try; I bet you’ll be surprised by how easy it is to make and how good it tastes!

Ingredients you’ll need for this pie

CHICKEN OF THE WOODS – Forage these while they’re still young and tender. You’ll often find them on oak, fruit, willow, beech, or chestnut trees. Avoid any growing on yew, spruce, or fir – those can cause stomach upset.

PHYLLO DOUGH – We used wholegrain phyllo sheets, but you can go gluten-free if needed or, even better, make your own at home.

SOUR CREAM – Mixed with eggs, it starts off runny but bakes into a creamy, rich filling that pairs beautifully with the chicken-like flavor of the mushroom.

EGGS – Three medium-sized eggs (preferably free-range) are just right for this pie.

SESAME SEEDS – Optional, but they add a lovely nutty crunch and make the top extra golden and crisp.

OLIVE OIL – Can be swapped for sunflower, soy, or any neutral oil. Some people also like to use lard or melted butter for a richer flavor.

BUTTER – Brushing the phyllo sheets with melted butter makes them perfectly crisp and flaky once baked.

ONION – A medium yellow or white onion adds sweetness and depth to the filling. Slice it thinly so it softens quickly and blends nicely with the mushrooms.

GARLIC – A few cloves go a long way here. Don’t skip it; garlic brings warmth and that familiar home-cooked aroma.

SALT – Just a pinch or two will do. Chicken of the woods and sour cream already have a lot of flavor, so season gently and taste as you go.

BLACK PEPPER – Freshly ground pepper adds a bit of warmth and balances the creaminess of the filling.

THYME – A small sprinkle of dried thyme or a few fresh leaves gives the pie a gentle earthy note that pairs beautifully with mushrooms. We used dried mountain thyme for this recipe. It’s quite similar to the regular kind, just a bit more aromatic.

FRESH PARSLEY – Finely chopped and added at the end, it brings a little bit of bright freshness.

How to make chicken of the woods pie

STEP 1: Start by cleaning the mushrooms. You can wash them freely; they won’t soak up much water. Slice them into larger chunks, just small enough to fit into your pot. Bring a big pot of salted water to a boil, add the mushrooms, and let them bubble away for about 30 minutes.

While that’s happening, peel and finely chop the onion, crush the garlic, and chop a handful of fresh parsley. In a small bowl, mix about three-quarters of a cup of olive oil with melted butter. You’ll use this lovely mixture for both cooking and brushing the phyllo.

STEP 2: Once the chicken of the woods is done boiling, transfer it to a bowl of cold water to cool. When it’s easy to handle, slice it into thin strips or small cubes, whatever shape feels right for the filling.

STEP 3: Heat a splash of olive oil in a frying pan and toss in the onion and garlic. Let them sizzle until soft, golden, and beautifully fragrant.

STEP 4: Now add the mushrooms to the pan. Season with salt, black pepper, and a little thyme. Stir well and let it all cook together for a minute or two so the flavors blend nicely. Finish with a sprinkle of fresh parsley, then set it aside to cool slightly – it’s easier to handle once it’s warm, not hot.

STEP 5: Preheat the oven to 350°F (180°C). Line a baking pan with parchment paper and brush it with the butter and oil mixture. Take one phyllo sheet, spread it out, and brush it generously.

STEP 6: Scatter 1/5 of the mushroom mixture evenly across the sheet, then place another phyllo sheet on top. Gently press it down and brush again with that golden butter mix.

STEP 7: Starting from the wider end, begin crinkling the layered sheets with the mushrooms inside. Keep the folds about two to three centimeters high so they’ll fit nicely in your baking pan. If you make them too tall, the dough won’t stretch far enough to fill the whole pan.

STEP 8: Carefully lift the first filled piece and arrange it along one side of the baking pan. Don’t pack it in too tightly; leave just enough room for the next few. Keep going until the whole pan is filled with lovely, mushroom-filled phyllo.

STEP 9: Repeat the same process four more times. When done, brush the top one last time with the remaining butter mixture. Then slide it into the oven and bake for around 15 to 20 minutes, or until the pie turns golden and crispy. If it starts browning too quickly, just cover it loosely with parchment paper or another sheet of phyllo.

STEP 10: Bake the pie at 350 F/180 C for 15 minutes, until the sheets look golden brown and crispy. If needed, cover the pie in the oven with a piece of parchment paper or an extra piece of phyllo to prevent overburning.

STEP 11: In a bowl, whisk the eggs together with sour cream and season with a little salt and black pepper. When the pie turns golden and beautifully crisp, take it out of the oven and pour the mixture evenly over the top. Finish with a generous sprinkle of sesame seeds, then return it to the oven and bake at 395°F (200°C) for about twenty minutes, until the top is golden and shiny.

STEP 12: When the pie is done, it should be beautifully golden on top with sesame seeds toasted to perfection. Remove it from the oven and let it rest for a few minutes, allowing the filling to settle. Then slice it up and serve while it’s still warm and wonderfully crisp. Enjoy!

What to pair this pie with

• You can happily serve this pie on its own – it’s rich, crisp, and delicious just as it is. Add a fresh fall salad on the side, and you’ve got yourself a complete autumn meal. It’s also lovely with a spoonful of creamy yogurt or a bit of kajmak.
• It pairs beautifully with soups and stews too. Try it next to a bowl of ricet or a slow-cooked goulash. The flaky phyllo takes the place of bread, and (if you ask me), it tastes better.
• And if you’d like to make a full meal of it, pour yourself a glass of something sweet and light. A Muscat or Riesling pairs wonderfully with the earthy mushroom flavor. For dessert, you can’t go wrong with poached stuffed apples to round everything off.

Substitutions and additions

This pie is wonderfully flexible, so feel free to play around a little with what you have on hand.

If you’re out of chicken of the woods, try using other meaty mushrooms like chanterelles, porcini, or oyster mushrooms. They all taste amazing with the sour cream and egg filling.

For a richer flavor, stir in a handful of grated cheese: cottage cheese, Grana Padano, or even a bit of feta will work beautifully. A few pieces of smoked bacon or ham can also add depth if you’d like a heartier version.

Add vegetables like cooked carrots or sweet corn. And if you want to keep the pie gluten-free, simply use gluten-free phyllo dough or make your own with gluten-free flour.

Tips worth remembering

Use young chicken of the woods. Older mushrooms turn tough and lose their flavor. Pick them while the edges are still rounded and tender, and avoid foraging from conifer trees.

Boil the mushrooms before baking. Chicken of the woods contains oxalic acid, so it needs to simmer for at least 20 minutes to break it down and make the mushroom safe and pleasant to eat.

Slice the mushrooms small. If the pieces are too large, it’ll be tricky to crinkle the phyllo sheets neatly. Smaller slices fit better and give a more even filling.

Keep the phyllo covered. Phyllo dough dries out quickly and can crack while you’re assembling the pie. Keep the sheets covered with a clean kitchen towel to stay soft and easy to handle.

Cover the pie while baking. This helps prevent the top from browning too fast. Use a piece of parchment paper or another phyllo sheet. For a softer pie, you can also stir half a cup of milk or soup into the sour cream and egg mixture before pouring it over.

How to store it

The pie will keep well for a day at room temperature or up to two days in the fridge if it’s wrapped in foil or stored in a closed container. I wouldn’t recommend reheating it. Mushrooms contain proteins that can break down when reheated, sometimes causing stomach discomfort.

It’s also best not to freeze the finished pie. Instead, blanch and freeze the chicken of the woods mushrooms on their own, then bake a fresh batch of phyllo pie whenever the craving hits. them on their own. That way, you can cook up a fresh batch of minestra whenever you want.

More wild mushroom recipes

• Preserved chicken of the woods dessert
• Chicken of the woods minestra soup
• Bulgur risotto with chanterelles
• Black trumpet risotto
• Black trumpet mushroom jam
• Saffron milk cap mushroom pate
• Saffron milk cap tartlets
• Tagliatelle with porcini mushrooms
• Pizza with porcini

Chicken of the woods pie FAQs

If you made this chicken of the woods pie, let us know! Drop a comment below – we’d love to hear how yours turned out!

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