Chicken pot pie is a comforting classic, but this recipe elevates the dish with the delicate crispness of phyllo sheets, creating a stunning and flavorful meal. Forget the traditional pie crust; this version offers a lighter, crispier alternative that's surprisingly easy to master. This recipe is perfect for a special occasion or a weeknight dinner when you want something a little more sophisticated.
What Makes This Chicken Pot Pie Different?
This recipe distinguishes itself from the traditional version by using phyllo sheets instead of a traditional pie crust. Phyllo offers a wonderfully flaky and golden-brown topping, providing a delightful textural contrast to the creamy chicken filling. It's also easier to work with for many cooks, requiring less technical skill than making a perfect pie crust.
Ingredients You'll Need:
For the Chicken Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works perfectly!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Phyllo Topping:
- 1 package (14.1 ounces) phyllo sheets, thawed according to package directions
- 1/2 cup (1 stick) unsalted butter, melted
Instructions:
Making 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. Add garlic and cook for another minute until fragrant.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened, about 2-3 minutes.
- Stir in heavy cream, thyme, salt, and pepper. Add shredded chicken, peas, and corn. Simmer for another 5 minutes, allowing the flavors to meld.
Assembling and Baking the Pot Pie:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Pour the chicken filling into the prepared baking dish.
- Lay out phyllo sheets on a clean surface. Brush each sheet generously with melted butter.
- Layer 3-4 phyllo sheets (depending on size) over the chicken filling, overlapping edges as needed. Brush the top layer with melted butter.
- Bake for 20-25 minutes, or until the phyllo is golden brown and crispy.
- Let cool slightly before serving.
Frequently Asked Questions (FAQs)
Can I use leftover chicken?
Absolutely! Using leftover cooked chicken is a fantastic way to save time and reduce food waste. Rotisserie chicken is especially convenient for this recipe.
What kind of phyllo sheets should I use?
You can use any brand of phyllo sheets; however, make sure to thaw them completely before using according to package instructions. Improperly thawed phyllo will be difficult to work with and may tear easily.
Can I add other vegetables?
Yes! Feel free to add other vegetables to the filling, such as mushrooms, potatoes, or bell peppers. Just be sure to adjust cooking times as needed, depending on the vegetables you choose.
How can I make this recipe ahead of time?
You can prepare the chicken filling a day in advance and store it in the refrigerator. Assemble and bake the pot pie just before serving for the best results.
Can I freeze this chicken pot pie?
Yes, you can freeze the assembled pot pie before baking. Wrap it tightly in plastic wrap and then aluminum foil. To bake from frozen, increase the baking time by about 15-20 minutes.
This chicken pot pie with phyllo sheets offers a delicious and visually appealing twist on a classic comfort food. The crispy phyllo topping provides a delightful contrast to the creamy chicken and vegetable filling, making this a truly memorable meal. Enjoy!
