Chicken Pot Pie Filo Pastry Recipe
Description
This chicken pot pie filo pastry recipe is sure to be a hit with your family and friends. We've taken the classic comfort food dish and given it a twist with the addition of filo pastry. The filo pastry not only adds a layer of crunchy texture to the dish, but also helps to make it look extra special. The recipe is simple and quick to make, and you can easily make it in advance for a dinner party. So, go ahead and give this delicious recipe a try!
Prep Time
This chicken pot pie filo pastry recipe takes around 25 minutes to prepare. This includes prepping the ingredients, assembling the dish and baking it. To make things easier, you can always prepare the ingredients in advance and store them in the refrigerator until you are ready to assemble the dish. This way, you will save time when it comes to putting this delicious dish together.
Cook Time
This chicken pot pie filo pastry recipe takes around 40 minutes to cook. This includes preheating the oven, baking the dish and then allowing it to cool before serving. Make sure to watch the dish carefully while it is baking, as the filo pastry can burn quickly if it is left in the oven for too long. If the pastry starts to brown too quickly, simply cover the dish with a sheet of aluminum foil to prevent it from burning.
Ingredients
For this chicken pot pie filo pastry recipe, you will need the following ingredients: 1 tablespoon of olive oil, 1 cup of diced onion, 1 cup of diced celery, 1 cup of diced carrots, 2 cups of diced chicken, 2 cloves of garlic, 1 can of cream of chicken soup, 1 cup of frozen peas, 1 cup of frozen corn, 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, 2 tablespoons of fresh parsley, 1 package of filo pastry, 1/2 cup of melted butter and 1/2 cup of grated cheese.
Instructions
To make this chicken pot pie filo pastry recipe, start by preheating your oven to 350 degrees Fahrenheit. Next, heat the olive oil in a large skillet over medium heat. Add the onion, celery and carrots and cook until the vegetables are tender, about 5 minutes. Then, add the diced chicken and garlic and cook until the chicken is no longer pink, about 8 minutes. Once the chicken is cooked through, add the cream of chicken soup, frozen peas, frozen corn, dried thyme, black pepper and fresh parsley and stir to combine. Simmer the mixture for 5 minutes and then remove from the heat.
Now it is time to assemble the dish. Grease a 9x13 inch baking dish with butter. Layer the bottom of the dish with half of the filo pastry sheets, brushing each sheet with melted butter as you go. Pour the chicken mixture into the baking dish and spread it evenly. Top the chicken mixture with the remaining filo pastry sheets, brushing each sheet with melted butter. Sprinkle the grated cheese over the top of the pastry. Bake the dish for 30 minutes, or until the pastry is golden brown and crispy.
Once the dish is baked, remove it from the oven and let it cool for 10 minutes before serving. Enjoy!
Equipment
To make this chicken pot pie filo pastry recipe, you will need a large skillet, a 9x13 inch baking dish and a pastry brush. You will also need measuring cups, measuring spoons, a spatula and a knife.
Notes
This recipe is easily adaptable to suit your tastes. If you don't have cream of chicken soup on hand, you can substitute it with a can of condensed vegetable soup. You can also use whatever vegetables you have on hand, such as bell peppers, mushrooms or zucchini. For a vegan version, simply substitute the chicken for a vegan alternative and use vegan butter.
Nutrition: Per Serving
This chicken pot pie filo pastry recipe serves 8 and contains the following nutrition per serving: calories – 474, fat – 27.4g, carbohydrates – 33.2g, protein – 21.4g, sodium – 551mg and fiber – 3.2g.
Recipe Tips
For crispier filo pastry, brush each layer with melted butter before adding the next layer. You can also sprinkle the top of the dish with a handful of breadcrumbs before baking to give it an extra crunchy topping. To make this dish even more flavorful, you can add 1 teaspoon of dried herbs, such as oregano or basil, to the chicken mixture. Finally, if you don't have filo pastry on hand, you can use puff pastry instead.
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