Chicken pot pie phyllo dough recipes - First course
Author: Dorothy Rabelo
From @tasteLUVnourish on www.tasteloveandnourish.com This easy chicken pot pie recipe is delicious made using heritage chickens & puff pastry. A delicious and comforting recipe made healthy: chicken pot pie with crunchy phyllo sheets and a creamy filling!
HEALTHY CHICKEN POT PIE
A delicious and comforting recipe made healthy: chicken pot pie with crunchy phyllo sheets and a creamy filling!
Provided by: Roberta
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 10
Provided by: Roberta
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
- 3 Phyllo sheets
- Water + oil emulsion
- 400 gr Chicken ((read the post to know what I've used) - 14 ounces)
- 1 tablespoon (and a bit more for cooking) Extra virgin olive oil
- 10 gr Cornstarch ((it's about 1 tablespoon))
- 250 gr Homemade chicken stock ((or store bought) - 9 ounces)
- 100 gr Milk (3.5 ounces)
- 100 gr Chopped carrot (3.5 ounces)
- 100 gr Frozen peas (3.5 ounces)
- Salt and black pepper
How to cook:
- Prepare the bottom crust:
- Preheat the oven at 180° C (355° F), convection.
- If we don't want a soggy bottom crust, we need to blind bake the phyllo dough at least for 10 minutes, until slightly crunchy.
- Brush one phyllo sheet with a mixture of extra virgin olive oil and water, then fold it in half.
- Place it on a pie tin, then brush it again with the mixture. Repeat with another phyllo sheet (for a total of 2 folded sheets, on the bottom)
- Bake it for about 10 minutes or until slightly crunchy and golden. (see photos in the post)TIP: if the edges get too dark, cover them with tinfoil.
- In the meantime, prepare the filling:
- Cook the chicken for a few minutes, using a tiny bit of olive oil.(read the post to know what kind of chicken I've used)
- Set it aside. In the same pan (low heat), pour 1 tablespoon of oil and 10 gr of cornstarch. Whisk.
- Gradually add chicken stock and stir to avoid lumps.
- Now add milk, chopped carrots, frozen peas, salt and pepper. Cook for about 8 minutes or until the peas are softer.
- Add cooked chicken and turn off the heat. Cover.
- Assemble the pie:
- Take the pie pan out of the oven, add your filling.
- Take another phyllo sheet and brush it with the mixture of extra virgin olive oil and water, then fold it in half and place it on top of the filled pie pan.
- Brush with extra olive oil and bake for about 20 minutes or until golden brown.
Chicken Pot Pie
Nothing says comfort like this Chicken Pot Pie recipe. When you make it in individual containers, it’s perfection because you get more of the flaky crust all for yourself which happens to be my favorite part. It’s also a great way to use up leftover chicken and veggies in your fridge. I mean, what’s not to love?
Provided by: savoryandsavvy@gmail.com
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 13
Provided by: savoryandsavvy@gmail.com
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 13
Ingredients:
- 2 cups chicken, cooked (shredded or cubed ($5.00))
- 1 onion (diced ($0.50))
- 2 stalks celery, (diced ($0.25))
- 2 carrots (diced ($0.50))
- 1/3 cup broccoli (cut in pieces as other vegetables ($0.25))
- 1/2 cup peas (($0.57))
- 4 tbsp unsalted butter (($0.28))
- 6 tbsp flour, all-purpose (($0.06))
- 2 1/2 - 3 cups chicken broth (($1.25))
- 6-7 sheets (per ramekin) frozen phyllo dough (thawed ($1.40))
- 1 tsp fresh thyme, (($0.00) (from our garden))
- salt and pepper (to taste ($0.02))
- 4 Tbsp melted unsalted butter (($0.28))
How to cook:
- Prepare all your ingredients.
- Preheat oven to 375 F. Heat a large pan over medium heat and melt butter. Add celery, carrots, broccoli and onions and saute until vegetables are soft and translucent, about 4-5 minutes.
- Add flour and combine. Cook for 1 minute.
- Slowly add the broth up to 2 cups, constantly stirring to avoid lumps. If you find the liquid is too thick, gradually add last remaining broth until you reach desired thickness. Bring to a boil and reduce heat. Simmer for 5 minutes.
- Stir in peas, thyme and chicken. Salt and pepper to taste.
- Divide filling in four 8-ounce ramekins and place on top of baking sheet.
- If your phyllo sheets are not pre-cut, cut them to fit slightly larger than the opening of the ramekin. Using a pastry brush, carefully brush the top of each sheet with a little bit of melted butter and layer 6 buttered sheets on top of each other. Place 6 buttered layers of phyllo sheets on top of each ramekin. Using a sharp knife, cut small slivers in center for venting.
- Place baking sheet in center of the oven and bake until top is a nice golden color, about 30-40 minutes. Check it at 30-minutes to make sure it isn't browning too much. If so, you can tent it with foil for the remainder of the time. Remove from oven and wait 5 minutes to cool slightly. The ramekins will be extremely hot so use caution. Enjoy!
Phyllo Chicken Pot Pie
Save a ton of calories and fat by using phyllo and this simple recipe for Phyllo Chicken Pot Pie! So easy and incredibly delicious! | From @tasteLUVnourish on www.tasteloveandnourish.com
Provided by: Caroline
Yields: 4 servings
Number of ingredients: 14
Provided by: Caroline
Yields: 4 servings
Number of ingredients: 14
Ingredients:
- 2 pounds pre-cooked chicken (cut into bite sized pieces (see Notes))
- 2 tablespoons butter
- 1 tablespoon olive oil
- 10 ounces white button mushrooms (sliced)
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 3 medium carrots (sliced)
- 1/4 cup all purpose flour
- 2 cups chicken or vegetable broth
- 1/2 cup frozen peas
- salt and pepper
- 1/2 box phyllo sheets, thawed
- 2 tablespoons olive oil
- salt
How to cook:
- In a large skillet over medium high heat, add the butter, olive oil and mushrooms. Sauté the mushrooms until they become a nice deep golden brown. This will take a few minutes. Do not add any salt at this point or they'll get soggy and won't get brown. Next, add the onion, celery and carrots. Continue to cook until the onions and celery have softened. Add the flour and stir to coat all of the vegetables. Cook for a few minutes. Stream the broth into the skillet while whisking. Bring to a boil and reduce the heat to simmer until thickened. Add the frozen peas and salt and pepper to taste. Remove the pan from the heat, add the chicken and set aside.
- Preheat your oven to 375 degrees.
- Combine the 2 tablespoons of olive oil with just a pinch of salt in a small bowl.
- Open up the package of phyllo. You'll only be using about 5 to 7 sheets for one large casserole or possibly more to accommodate smaller dishes. You can cover the phyllo with a piece of waxed paper, but you'll be working so fast...you probably won't need it. Get one sheet and lay it flat on a board. Brush the sheet with a bit of the olive oil mixture. Layer on the next sheet repeating the same process until you've got a stack of 5 to 7 sheets.
- Ladle the filling into one large casserole or individual oven safe dishes. For one large casserole, carefully move the stack of phyllo and top the casserole off. For individual servings, cut the phyllo to fit your dish and top it off. You may have to create another stack of phyllo sheets. When done, be sure to carefully roll up the remaining phyllo and wrap them in plastic wrap and a zipper bag. They can be refrozen for later.
- Place the casserole or individual dishes (placed on a cookie sheet) into the oven and bake for about 20 minutes or until the phyllo gets crisp and golden.
Easy Chicken Pot Pie
This easy chicken pot pie recipe is delicious made using heritage chickens & puff pastry. The chickens are roasted so the dish has exceptional flavor.
Provided by: Lesa
Yields: 0 servings
Number of ingredients: 14
Provided by: Lesa
Yields: 0 servings
Number of ingredients: 14
Ingredients:
- 2 whole heritage roasting chickens (app. 4 lbs. each or 3 whole, bone-in, skin-on chicken breasts)
- 5 cups chicken stock
- 12 tablespoons 1 1/2 sticks unsalted butter
- 2 cups chopped yellow onions (2 onions)
- 2 cups diced carrots (4 carrots)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 10- ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small onions
- 1/2 cup minced fresh parsley
- 1 14 oz. package frozen puff pastry (thawed)
- 1 egg mixed with 1 tablespoon water (egg wash)
How to cook:
- For the chicken:
- If using the heritage roasting chickens, preheat the oven to 325°F degrees, place the two roasting chickens breast down in a graniteware roaster, add water to approximately 1" deep in the roasting pan, and roast for 30 minutes per pound (i.e. if using 4 lb. birds, roast for 2 hours), or until cooked through. Allow to cool, remove chicken from bone and shred, and discard skin and bones (or save for making chicken stock). Pour the collected liquid from the bottom of the roaster into a large measuring cup, refrigerate to separate fat from broth, skim and discard fat, and reserve broth.
- If using chicken breasts, preheat the oven to 375°F degrees, place the chicken breasts on a sheet pan, rub with olive oil, and sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Allow, to cool, remove chicken from bone and shred, and discard the skin and bones.
- For the pot pie:
- Preheat the oven to 375°F degrees. In a large pot, melt the butter, and saute the onions and carrots over medium-low heat for 10 to 15 minutes or until the onions are translucent.
- Add the flour and cook over low heat, stirring constantly for two minutes; then add the reserved chicken stock, and stir over low heat for a few minutes until thick. Add the heavy cream, salt, and pepper and stir to mix. Then add the shredded chicken, peas, onion, and parsley. Mix well.
- Place the stew in a 10 x 13 x 2 inch rectangular baking dish, and place the baking dish in the oven for 15 minutes. While the stew is baking, roll out the two pieces of puff pastry on a lightly floured surface, and join them to make one sheet large enough to cover the top of the stew. Remove the stew from the oven, and cover the top with the puff pastry. Brush the puff pastry with the egg wash, make several slits in the pastry top to allow steam to escape, and return the dish to the oven. Bake for another 20 to 30 minutes, until the puff pastry is brown and the stew is bubbling. Serves 8 generously.
