Are you craving a comforting, delicious meal that's surprisingly easy to make? Then look no further than this Chicken Pot Pie recipe with a flaky phyllo pastry crust! Forget the heavy, traditional pie crust; we're elevating this classic comfort food with a lighter, crispier alternative that's just as satisfying. This recipe is perfect for busy weeknights, offering a healthy and delicious meal the whole family will love. It’s a fantastic example of homemade cooking at its finest – simple, flavorful, and impressive. Get ready for a taste of pure comfort!
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 lbs boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Phyllo Pastry Crust:
- 1 package (14.1 oz) phyllo pastry sheets, thawed
- 1/4 cup melted unsalted butter
Instructions:
Get started on the Chicken Filling:
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, peas, and corn. Cook for 2-3 minutes, allowing the vegetables to heat through.
- In a small bowl, whisk together the chicken broth and flour until smooth. Gradually whisk in the milk until fully combined.
- Pour the milk mixture into the skillet with the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce has thickened, about 2-3 minutes.
- Remove from heat and stir in the thyme, salt, and pepper.
Assemble and Bake the Pot Pie:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Carefully unfold the phyllo sheets. Brush each sheet with melted butter. Layer 5-6 sheets in the baking dish, allowing some overhang on the sides.
- Pour the chicken filling over the phyllo layers.
- Fold the overhanging phyllo sheets over the filling. Brush the top with remaining melted butter for extra crispiness. You can create a simple lattice pattern with the remaining phyllo if you wish.
- Bake for 20-25 minutes, or until the phyllo is golden brown and crispy, and the filling is bubbly.
- Let the pot pie cool slightly before serving.
Tips for the Best Chicken Pot Pie:
- For even easier preparation, use rotisserie chicken. This significantly cuts down on cooking time.
- Don’t overcrowd the skillet when sautéing the vegetables; work in batches if needed to ensure even cooking.
- For a richer flavor, use homemade chicken broth.
- If you prefer a crispier crust, broil the phyllo for the last 2-3 minutes of baking, keeping a close eye to prevent burning.
Variations:
- Add other vegetables like mushrooms, potatoes, or green beans to customize your pot pie.
- Use different herbs and spices to change up the flavor profile, such as rosemary, sage, or paprika.
- For a vegetarian option, substitute the chicken with cooked lentils or chickpeas.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This Chicken Pot Pie with Phyllo Pastry offers a healthier, lighter take on a classic comfort food. It’s a quick dinner idea that's perfect for busy weeknights, and the phyllo pastry adds a delightful, crispy element that elevates the entire dish. Enjoy!