Chicken Pot Pie With Phyllo Recipe
Description
This chicken pot pie with phyllo recipe is a delicious way to enjoy a classic comfort food. Filled with flavorful, tender chicken and vegetables in a creamy sauce, this dish is sure to be a hit with the whole family. The phyllo dough adds a delicate, flaky texture and a beautiful presentation. The dish requires a little bit of time and effort, but the delicious results make it all worth it!
Prep Time
This recipe requires about 45 minutes of prep time. This includes prepping the chicken, chopping the vegetables, and making the white sauce. It also includes assembling the pot pie and pre-baking it before adding the phyllo dough.
Cook Time
This chicken pot pie with phyllo recipe takes about 35 minutes to cook. The pre-baked pot pie will need to bake for 25 minutes before you add the phyllo dough. Then it will need to bake for an additional 10 minutes to finish.
Ingredients
For this chicken pot pie with phyllo recipe, you will need:
- 4 boneless, skinless chicken breasts
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cups of frozen mixed vegetables
- 1/4 cup of butter
- 1/4 cup of flour
- 2-1/2 cups of chicken stock
- 1/2 cup of half-and-half
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of fresh parsley, chopped
- 1 package of phyllo dough
- 1/2 cup of melted butter
Instructions
To make this chicken pot pie with phyllo recipe, start by preheating your oven to 375 degrees Fahrenheit. Next, season the chicken breasts with salt and pepper, and cook them in a skillet over medium-high heat until they are cooked through. Once the chicken is cooked, remove it from the skillet and set it aside.
In the same skillet, add the onion and bell pepper and cook for about 5 minutes until the vegetables are softened. Then add the frozen vegetables and cook for an additional 5 minutes. Once the vegetables are cooked, remove them from the skillet and set them aside.
In the same skillet, melt the butter over medium heat. Once the butter is melted, add the flour and whisk until it is fully incorporated. Then slowly add the chicken stock and whisk until the mixture is smooth and thickened. Add the half-and-half, salt, and pepper, and whisk until the sauce is smooth and creamy. Add the cooked chicken, vegetables, and parsley, and stir until everything is combined. The mixture should be thick and creamy.
Remove the skillet from the heat and pour the mixture into a 9x13-inch baking dish. Unroll the package of phyllo dough and layer it over the top of the chicken pot pie. Brush the top with melted butter and bake for 25 minutes. Then turn on the broiler and cook for an additional 10 minutes until the phyllo dough is golden brown.
Once the chicken pot pie is cooked, remove it from the oven and let it cool for 10 minutes before serving. Enjoy!
Equipment
For this recipe, you will need a large skillet, a 9x13-inch baking dish, a whisk, and a pastry brush.
Notes
This chicken pot pie with phyllo recipe is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a 350 degree Fahrenheit oven for about 15 minutes.
Nutrition: Per Serving
Calories: 360, Total Fat: 16.5g, Saturated Fat: 8.5g, Trans Fat: 0g, Cholesterol: 90mg, Sodium: 790mg, Carbohydrates: 25g, Fiber: 2g, Sugar: 4g, Protein: 24g.
Recipe Tips
For this recipe, it is important to use a high-quality phyllo dough. If you cannot find phyllo dough at your local grocery store, you can find it in most specialty food stores. When assembling the pot pie, make sure the layers of phyllo dough are evenly distributed and that the edges are tucked in.
To make this recipe even easier, you can use cooked, shredded rotisserie chicken instead of cooking the chicken breasts. You can also use frozen, pre-chopped vegetables to save time. Finally, if you’d like to add a bit of extra flavor, you can add a few tablespoons of fresh herbs like thyme or rosemary to the sauce.
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