Are you craving a comforting, classic dish with a gourmet twist? Then look no further! This Chicken Pot Pie Recipe, featuring a wonderfully crisp and buttery phyllo crust, is the perfect blend of home-style comfort and elegant presentation. Forget the heavy, soggy pie crusts of the past – this recipe delivers a lighter, healthier, and incredibly delicious alternative that's surprisingly easy to make. It's a perfect example of easy recipes that deliver big on flavor. Get ready for a quick dinner idea that will impress your family and friends!
Ingredients:
For the Chicken Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chicken broth
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Phyllo Crust:
- 1 package (14.1 ounces) phyllo dough, thawed
- 1/2 cup (1 stick) unsalted butter, melted
Instructions:
Making the Chicken Filling:
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
- Add chicken to the skillet and cook until browned on all sides.
- Sprinkle flour over the chicken and vegetables, stirring constantly for 1 minute. Gradually whisk in chicken broth until smooth.
- Stir in heavy cream, thyme, salt, and pepper. Bring to a simmer, reduce heat, and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in peas and corn and cook for another 2-3 minutes, or until heated through. Remove from heat and set aside.
Assembling and Baking the Phyllo Chicken Pot Pie:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Lay one sheet of phyllo dough in the prepared baking dish, letting it drape over the sides. Brush with melted butter. Repeat with 5-6 more sheets, brushing each with butter. Make sure to slightly overlap the sheets for a seamless crust.
- Pour the chicken filling into the phyllo-lined baking dish.
- Drape the remaining phyllo sheets over the filling, overlapping and brushing each with melted butter. Tuck any overhanging phyllo neatly around the filling.
- Bake for 25-30 minutes, or until the phyllo is golden brown and the filling is bubbly.
- Let cool slightly before slicing and serving.
Cooking Tips for a Perfect Chicken Pot Pie:
- For extra flavor, use homemade chicken broth.
- Don't overcrowd the skillet when browning the chicken; cook in batches if necessary to ensure even browning.
- For a richer flavor, add a tablespoon of Dijon mustard to the chicken filling.
- If your phyllo dough is breaking easily, cover unused sheets with a damp cloth to prevent them from drying out.
- For a crispier crust, bake the pot pie on a baking sheet to prevent the bottom from becoming soggy.
Variations:
- Vegetarian Option: Substitute the chicken with 1 cup of cooked lentils or chickpeas. Add extra vegetables like mushrooms, zucchini, or bell peppers for a heartier vegetarian pot pie.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken filling for a spicy twist.
- Cheese Lover's Delight: Sprinkle shredded cheddar cheese or Gruyere cheese over the filling before adding the final layer of phyllo.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 30-35g
This delicious Chicken Pot Pie recipe with phyllo crust offers a healthier and more elegant take on a classic comfort food. It's perfect for a weeknight dinner or a special occasion, proving that healthy meals can also be incredibly satisfying and delicious. Enjoy!