Chicken pot pie is a comfort food classic, but let's face it, the traditional crust can sometimes be heavy and overshadow the delicious filling. This recipe elevates the experience by swapping the traditional pie crust for delicate, flaky phyllo pastry, resulting in a lighter, crispier, and equally satisfying meal. Get ready to impress your family and friends with this elegant and flavorful twist on a beloved dish!
What Makes Phyllo Pastry Chicken Pot Pie Unique?
The magic lies in the phyllo. Unlike a traditional pie crust, phyllo offers a wonderfully crisp and buttery texture that complements the creamy, savory chicken pot pie filling perfectly. Its thin layers create a beautiful golden-brown crust that’s both visually appealing and incredibly delicious. This lighter crust allows the rich flavors of the chicken and vegetables to truly shine.
Ingredients You'll Need:
For the Filling:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb 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 heavy cream
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Crust:
- 1 package (14.1 oz) phyllo pastry, thawed
- 1/2 cup (1 stick) unsalted butter, melted
Step-by-Step Instructions:
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Prepare the 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, ensuring no lumps form. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the sauce has thickened slightly. Stir in heavy cream, thyme, salt, and pepper. Remove from heat and stir in shredded chicken, peas, and corn.
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Assemble the Pie: Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking pan. Lay one sheet of phyllo pastry in the dish, letting it drape over the sides. Brush with melted butter. Repeat with 5-6 more sheets, brushing each with butter. Pour the chicken pot pie filling into the phyllo-lined dish.
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Top with Phyllo: Drape remaining phyllo sheets over the filling, brushing each with butter. Trim any excess phyllo hanging over the sides. You can create a decorative top by cutting strips of phyllo and weaving them over the pie or simply folding the edges in.
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Bake: Bake for 25-30 minutes, or until the phyllo is golden brown and crispy and the filling is bubbly. Let cool for 10-15 minutes before serving.
Frequently Asked Questions (FAQs):
Can I use different vegetables in my chicken pot pie?
Absolutely! Feel free to experiment with other vegetables like mushrooms, potatoes, or green beans. Just make sure to adjust cooking times as needed.
What if my phyllo pastry starts to dry out?
Keep unused sheets covered with a damp cloth to prevent them from drying out. This will help maintain their flexibility and prevent cracking.
Can I make this chicken pot pie ahead of time?
You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Assemble and bake the pie just before serving for the best results.
Can I use store-bought shredded chicken?
Yes! Using rotisserie chicken or pre-cooked, shredded chicken will significantly reduce the prep time.
How do I store leftover chicken pot pie?
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
Tips for Success:
- Don't overcrowd the phyllo sheets. Work in layers to ensure even browning.
- Use a pastry brush to evenly distribute the melted butter on each layer of phyllo.
- Let the pie cool slightly before serving to allow the filling to set.
This chicken pot pie in phyllo pastry offers a delightful balance of textures and flavors, making it a perfect dish for a weeknight dinner or a special occasion. Enjoy!
