Deconstructing a chicken pot pie is the perfect way to enjoy all the best parts (creamy filling and crispy topping without the wait time. Using phyllo dough for the flaky crust is also a fast and easy alternative.
Ingredients:
(Filling)
3 tbps olive oil
1⁄4 cup all-purpose flour
2 1⁄2 cups chicken stock
1 small onion
3 garlic cloves
1 leek
1 large carrot
1 celery
2 red potatoes
2 turnips, peeled and diced
1/2 cup frozen corn
2 chicken breasts
2 chicken thighs
1 bay leaf
2 sprigs fresh thyme
1 tbps salt
1 tsp fresh ground pepper
(Crust)
6 sheets phyllo dough
1 tablespoon olive oil, for brushing
Directions:
(Prep) Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and keep warm.
(Filling) In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato and turnips, and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.
Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Then, remove the bay leaf and thyme sprigs from the chicken mixture. Take the pan off the heat and reserve.
(Crust) Meanwhile, take 6 sheets of phyllo dough and cut it into wide strips, about 5 in. across. Put one strip onto the table and brush with olive oil. Add the next strip and repeat until all the phyllo dough is added. Then, cut the large rectangle into individual portions. (I usually cut it into 4 or 5 pieces). Place on a baking sheet and bake for 10-15 minutes (until the dough poofs up and is golden brown).
(Serve)
Scoop a portion of the filling onto a plate, top with a phyllo dough square and serve!
NOTES:
Phyllo dough can be scary to work with a first, but just be delicate and anyone can be successful! (Don’t forget to defrost it in the refrigerator the night before.)
There’s a lot of different veggie options in the ingredients list, but I usually just use whatever I have. Also, today I used turkey instead of chicken since that's what I had, and it turned out great!
Source Recipe: Cook Yourself Thin
* I actually don’t remember when I found this TV series and I’m pretty sure an elementary school child is not the target demographic, but they have some pretty great recipes!
Comments