Best 8 Chicken Pot Pie With Phyllo Crust Recipes

PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH

Steps:

• 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
• 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
• 3. ) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
• 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
• GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.

CHICKEN POT PIES WITH PHYLLO CRUST

Steps:

• 1 Position a rack in the middle of the oven and preheat to 425 degrees
• 2 In a large nonstick skillet over medium-high heat, heat 2 teaspoons of oil until shimmering
• 3 Add the chicken and cook, stirring often, until it turns white, 2 to 3 minutes
• 4 Transfer the chicken to a plate
• 5 Reduce the heat to medium, and add the remaining oil and the onions
• 6 Cook, stirring, until slightly softened, 2 to 3 minutes
• 7 Stir in the vegetables, thyme, nutmeg and cayenne and cook, stirring occasionally, until hot, 2 to 4 minutes
• 8 Add 1 3/4 cups of broth to the skillet and bring to a boil
• 9 In a small bowl, whisk together the remaining broth and the cornstarch, then whisk both into the broth in the skillet
• 10 Return the mixture to a boil and cook until thickened, about 2 minutes
• 11 Turn off the heat and return the chicken to the skillet
• 12 Add the sour cream
• 13 Worcestershire sauce, sherry and salt, and stir to combine
• 14 Taste, and adjust the sour cream, salt and cayenne as desired
• 15 Grease the four 10- to 12-ounce ovenproof baking dishes by lightly brushing with oil
• 16 When ready to bake, fill each ramekin with 1 cup to 1 1/4 cups of chicken mixture
• 17 Divide the phyllo into 2 stacks of 3 three sheets each, coating each sheet lightly with the cooking spray before stacking
• 18 Cut each stack in half crosswise to create 4 stacks
• 19 Drape one stack over each baking dish, tucking in any overhanging edges
• 20 Place the pot pies on a large, rimmed baking sheet
• 21 Bake 12 to 15 minutes (check after 12 minutes
• 22 ) or until the filling is bubbly and the tops turn golden
• 23 Let rest for 2 minutes before serving
• 24 Serve hot
• 25 NOTES:
• 26 This filling also works well in a whole pot pie
• 27 Position a rack in the middle of the oven and preheat to 400 degrees
• 28 Make or buy 2 savory pie doughs (see related recipe)
• 29 Roll out both doughs on a lightly floured surface to about 13-inch circles
• 30 Line a 9-inch, deep-dish glass or aluminum pie plate with one of the doughs
• 31 Spoon the warm filling into the crust-lined dish
• 32 Gently drape the second crust over the filling, trimming away any excess and sealing and crimping the edges
• 33 Cut four 1-inch slits into the top dough
• 34 Bake for 10 minutes, then reduce the oven temperature to 375 degrees and bake for an additional 15 minutes, checking after 10 minutes, until the crust is golden and the filling is bubbly
• 35 If the crust begins to brown too quickly, cover the crust edge with strips of foil
• 36 Let stand for at least 5 minutes before serving
• 37 If you like your chicken pot pie creamier, you can use up to 1 cup of sour cream in the filling

CHICKEN POT PIE WITH PHYLLO CRUST

Steps:

• Preheat the oven to 350°F. Coat 4 individual-size baking dishes with cooking spray.
• Season the chicken with 1/4 tsp.of the salt and 1/4 tsp. of the pepper. In a large nonstick skillet, heat 2 tsp. of the oil over medium-high heat. Add the chicken and brown, about 2-1/2 minutes per side. Transfer the chicken to a plate.
• Add 2 more tsp. of oil, the leeks, and celery to the pan and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and the remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook for 2 minutes more, stirring to combine everything. Add the milk. Stir the flour into the broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes. Stir in the chicken, peas, parsley, and thyme. Spoon the mixture into the baking dishes.
• Put the remaining 1-2/3 Tbs, oil in a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter-sheet on top of each baking dish and brush with the oil. Repeat layering with all three layers. Tuck the edges of the phyllo into the dish rim. Sprinkle the top of each pie with the Parmigiano. Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. Serve hot.

PHYLLO CHICKEN POTPIE

Steps:

• In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender. , Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray. , Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again. , Bake, uncovered, at 425° for 10-15 minutes or until golden brown.

CHICKEN POTPIE WITH PHYLLO CLUSTERS

Steps:

• Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).
• Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.
• Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.
• Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).
• Stir in chicken, peas, artichokes, and chopped tarragon. Season to taste; transfer to a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.
• Preheat oven to 375°F. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces. Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUST

Steps:

• Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
• Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
• Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
• Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

LIGHTENED CHICKEN POT PIE (WITH PHYLLO CRUST)

Steps:

• Preheat oven to 375.
• Melt butter in large saucepan over medium-high heat; add oil. Add potatoes, onion, mushrooms, celery, carrot, parsley and thyme, and saute for about five minutes.
• Reduce heat to low; sprinkle flour over vegetables. Cook for another five minutes, stirring frequently.
• Stir in milk and chicken broth. Increase heat to medium-high and bring to a boil. Reduce heat and simmer five minutes, or until thickened.
• Add chicken, peas, salt, and pepper.
• Spoon mixture into a 2-quart baking dish.
• Place one phyllo sheet on a large work surface and lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish.
• Place dish on baking sheet and bake at 375 for 20 minutes, or until top is golden.