Chicken pot pie is a comforting classic, but sometimes you crave a little elegance. This recipe elevates the dish with the delicate crispness of phyllo pastry, creating a beautiful and delicious meal perfect for a special occasion or a weeknight treat when you want something a bit more sophisticated. Forget the heavy, traditional crust – let's explore the delightful world of chicken pot pie in phyllo pastry!
What Makes Phyllo Pastry Chicken Pot Pie Special?
Using phyllo pastry instead of a traditional pie crust offers several advantages. First, it delivers an incredibly flaky and buttery texture that's far lighter than a traditional crust. Second, the golden-brown layers add a beautiful visual appeal, making it a showstopper on any table. Third, phyllo is surprisingly easy to work with, even for novice bakers. This recipe allows you to showcase your culinary skills without the daunting task of making a pie crust from scratch.
How to Make Chicken Pot Pie in Phyllo Pastry: A Step-by-Step Guide
Ingredients:
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For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup chicken broth
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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For the Pastry:
- 1 package (14.1 oz) phyllo pastry sheets, thawed
- 1/2 cup (1 stick) unsalted butter, melted
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 until smooth. Stir in heavy cream, thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 2-3 minutes. Stir in shredded chicken, peas, and corn. Remove from heat.
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Assemble the Pie: Preheat oven to 375°F (190°C). Lightly brush a 9-inch pie dish with melted butter. Lay one sheet of phyllo pastry in the bottom of the dish, letting the edges hang over the sides. Brush with melted butter. Repeat with 5-6 more sheets, brushing each with butter. Pour the chicken filling into the phyllo-lined dish.
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Top the Pie: Drape the remaining phyllo sheets over the filling, slightly overlapping them. Brush the top with melted butter. Tuck the overhanging edges under, creating a neat, sealed crust. You can also create decorative cuts in the top layer for a more elegant presentation.
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Bake: Bake for 30-35 minutes, or until the phyllo is golden brown and crisp, and the filling is bubbly. Let cool slightly before serving.
Frequently Asked Questions (FAQs)
Can I use pre-cooked rotisserie chicken?
Absolutely! Using rotisserie chicken is a great time-saver. Simply shred it and add it to the filling during the last step.
What other vegetables can I add?
Feel free to experiment with other vegetables like mushrooms, potatoes, or green beans. Just make sure to chop them to a similar size as the carrots and celery.
Can I make this ahead of time?
You can prepare the chicken filling a day ahead of time and store it in the refrigerator. Assemble and bake the pie just before serving for the best results.
How do I prevent the phyllo from becoming soggy?
Ensure you brush each layer of phyllo with melted butter. This helps to create a barrier against the moisture from the filling and keeps the pastry crispy.
Can I freeze this chicken pot pie?
Yes, you can freeze the assembled, unbaked pie. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, adding about 10-15 minutes to the baking time.
Tips for Success
- Don't overcrowd the pie dish with filling. Leave some space for the phyllo to puff up during baking.
- Use high-quality phyllo pastry for the best results.
- For extra flavor, add a sprinkle of Parmesan cheese to the filling.
- Serve with a side salad for a complete and satisfying meal.
This chicken pot pie in phyllo pastry recipe offers a delicious and elegant alternative to the classic. With its flaky pastry and flavorful filling, it's sure to become a new family favorite! Enjoy!
