Are you craving a comforting, delicious meal but short on time? This Phyllo Chicken Pot Pie offers all the creamy goodness of a traditional pot pie, but with a lighter, flakier crust that's surprisingly easy to make. Forget wrestling with pie dough – this recipe uses store-bought phyllo sheets for a quick and elegant result. Perfect for a weeknight dinner or a special occasion, this healthy meal is sure to become a new family favorite. Get ready to experience the best of homemade cooking, elevated!
Ingredients:
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For the Chicken Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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For the Phyllo Crust:
- 1 package (14.1 ounces) phyllo sheets
- 1/2 cup melted butter
Instructions:
Step 1: Prepare 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 flour and cook for 1 minute more. Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, or until slightly thickened. Stir in cooked chicken, peas, corn, thyme, salt, and pepper.
Step 2: Assemble the Pot Pie
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Unfold phyllo sheets and carefully brush each sheet with melted butter. Layer 5-6 sheets in the bottom of the prepared baking dish, allowing the sheets to slightly overhang the edges. Pour the chicken filling over the phyllo layers.
Step 3: Create the Flaky Top
Layer the remaining phyllo sheets on top of the filling, again brushing each sheet with melted butter. Tuck the overhanging edges of the phyllo to create a neat edge. You can even crimp the edges for a decorative touch.
Step 4: Bake to Golden Perfection
Bake for 25-30 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 Phyllo Chicken Pot Pie:
- Use Cooked Chicken: Rotisserie chicken or leftover cooked chicken works perfectly, saving you valuable prep time.
- Don't Overcrowd the Phyllo: Ensure you have enough space between the layers to allow for even browning and prevent soggy phyllo.
- Brush Generously: Don't skimp on the butter – it’s key to achieving that signature flaky, golden-brown phyllo crust.
- Serve Immediately: This dish is best enjoyed fresh from the oven.
Variations:
- Add Vegetables: Feel free to add other vegetables like mushrooms, bell peppers, or zucchini to the filling.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Cheese Please: Sprinkle some shredded cheese over the filling before adding the top phyllo layer for extra flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 25-30g
This phyllo chicken pot pie recipe is a delicious and easy way to enjoy a classic comfort food with a delightful twist. It's a quick dinner idea perfect for busy weeknights, and easily adaptable to your own taste preferences. This recipe demonstrates the beauty of simple, healthy meals that are both satisfying and impressive. Enjoy!