Tuesday, November 8, 2011

Phyllo Chicken Pot Pie

Here's a new twist on a crust for Chicken Pot Pie - Phyllo Dough!  Light and flaky layers replace the usual pie crust or dumplings.

  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 3 cups diced red potato
  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1/4 cup chopped fresh parsley
  • 2 tsp. chopped fresh thyme
  • 6-1/2 Tbsp. all-purpose flour
  • 3 cups low-fat milk
  • 1 chicken bouillon
  • 1/2 cup lower-sodium chicken broth or Homemade Chicken Stock
  • 2 cups chopped cooked chicken breast (from cooking chicken stock)
  • 1 cup frozen peas
  • Salt and Pepper
  • 6 sheets frozen phyllo dough, thawed
  • Cooking spray
Preheat oven to 375 degrees F.

Melt butter in a large Dutch oven over medium high heat; add oil.  Add potatoes and next 6 ingredients, and saute 5 minutes.  Reduce heat to medium-low; sprinkle flour over vegetables.  Cook 5 minutes, stirring frequently.  Stir in milk and broth and bouillon; bring to a boil.  Reduce heat and simmer 5 minutes, or until thickened.  Add chicken, peas and salt and pepper to taste.

Spoon mixture into a 3-quart baking dish.  Place 1 phyllo sheet on a large cutting board or work surfact and lightly spray with cooking spray.  Repeat layers with cooking spray and remaining phyllo.  Place phyllo layers loosely on top of mixture in dish.  Bake at 375 degrees F for 30 minutes or until top is golden.

~Adapted from Cooking Light
Sharing with:  What's Cooking Wednesday - Turning the Clock Back
The Country Cook Foodie Friday

8 comments:

  1. Patti..this looks wonderful! We love Pot Pies in our home!

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  2. This looks good! I've been considering making a chicken pot pie lately, but I need to work out a gluten free topping.

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  3. I've never been afraid of phyllo! Seems very forgiving to me. And this will be great with leftover turkey. (I hope to have some!)

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  4. We are a pot pie family for sure and this looks great! Whenever I have a recipe calling for just a couple of sheets of phyllo, I always struggle to figure out what to do with the rest. This would be a great way to use it up.

    Newly following from "What's Cooking Wednesday". Thanks so much for sharing!

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  5. @Mrs B
    Welcome Mrs. B! And your idea is great! Keep those few sheets in the freezer for pies!

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  6. Oh. My. Word. Phyllo dough would make an excellent crust - love that!! You rock Patti!! Thank you for linking it up over at my place today!! Oh, and I think we FINALLY got the button working. You know I'm not good at this technical stuff..lol

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  7. Patti:

    This pie looks awesome!

    Just the way I like it with lots of sauce/gravy, (I hate a dry pie).

    This is a sure one to make.

    Thank you for sharing.

    Charlie

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