The Ultimate Comfort Food: Chicken Pot Pie Recipe With Filo Dough
When it comes to comfort food, it doesn’t get much better than a classic chicken pot pie. There’s something special about combining juicy chicken, a savory sauce, and a warm flaky crust that just hits the spot. The good news is that you don’t have to stick with the same old boring chicken pot pie recipe. With a few tweaks, you can make something truly special – like a chicken pot pie with filo dough.
Description
This chicken pot pie recipe is sure to be a hit. The flaky filo dough crust adds a nice crunch and a bit of extra flavor to the traditional dish. The filling is a creamy mix of chicken, vegetables, and herbs that’s sure to satisfy. And the whole thing comes together easily in just an hour.
Prep Time
This chicken pot pie recipe takes about 20 minutes to prepare. You’ll need to prepare the filling and the filo dough, so it’s best to start with those two tasks. Once you’ve got those two things ready to go, the rest of the recipe comes together quickly.
Cook Time
The total cook time for this chicken pot pie recipe is 40 minutes. This includes the time it takes to assemble the pot pie and bake it in the oven. You’ll know it’s done when the top is golden brown and the filling is bubbling.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 package filo dough, thawed and cut into strips
Instructions
To start, preheat your oven to 375°F. Next, heat a large skillet over medium-high heat. Add the olive oil and then the chicken. Cook the chicken for about 8 minutes, or until it’s cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat a tablespoon of olive oil. Add the onion and garlic and cook until softened, about 5 minutes. Next, add the carrots and peas. Cook for another 5 minutes until the vegetables are softened. Add the flour, thyme, and oregano and cook for 1 minute. Slowly pour in the chicken broth and stir to combine. Bring the mixture to a boil and then reduce the heat to low. Simmer for 5 minutes, stirring occasionally. Add the cream, salt, and pepper, and stir until combined. Add the cooked chicken and Parmesan cheese and stir to combine.
In a small bowl, mix together the melted butter and the filo dough strips. Layer half of the filo dough strips in the bottom of a 9-inch pie dish. Pour the chicken and vegetables on top of the dough. Layer the remaining filo dough strips on top of the filling. Bake for 25 minutes, or until the top is golden brown and the filling is bubbling.
Equipment
- Large skillet
- 9-inch pie dish
- Small bowl
Notes
For a bit of extra flavor, consider adding some chopped herbs to the filling. You could also add some cubed potatoes or mushrooms to the mix. If you’re looking for a lower-fat option, you could use reduced-fat cream instead of heavy cream.
Nutrition: Per Serving
- Calories: 518
- Fat: 28g
- Carbohydrates: 37g
- Protein: 28g
- Fiber: 4g
Recipe Tips
This chicken pot pie recipe is easily customizable. You can switch up the vegetables to suit your tastes. You could also try adding some bacon or ham to the filling for a bit of extra flavor. If you’re looking to make the recipe a bit healthier, you could switch out the filo dough for a whole wheat crust.
This chicken pot pie is sure to become a new family favorite. It’s easy to make and it can easily be customized to suit everyone’s tastes. Plus, it tastes great and it’s sure to hit the spot on a cold winter night. Give this recipe a try and you’ll soon be singing its praises!
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