Chicken Pot Pie With Phyllo Crust Recipes

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PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH



Phyllo Chicken Pot Pie from Frozen Phyllo Dough image

Make and share this Phyllo Chicken Pot Pie from Frozen Phyllo Dough recipe from Food.com.

Provided by petlover

Categories     Pot Pie

Time 1h15m

Yield 1 pot pie, 4-6 serving(s)

Number Of Ingredients 15

2 cups cooked chicken, cubed
3 cups chicken broth
1 cup carrot, diced
1 cup celery, diced
1 cup cubed and peeled potato
1/4 cup chopped onion
1/2 cup frozen peas, thawed
1/2 cup frozen corn kernels, thawed
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch sage
1/4 cup flour
1 cup milk
20 sheets frozen phyllo dough, thawed
1/4 cup butter, melted

Steps:

  • 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
  • 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
  • 3. ) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
  • 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
  • GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.

CHICKEN POT PIES WITH PHYLLO CRUST



Chicken Pot Pies With Phyllo Crust image

Phyllo replaces traditional pie dough, making these individual pot pies easier to whip up on a weeknight.

Provided by From recipes editor Ann Maloney

Yield 4

Number Of Ingredients 15

3 teaspoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breast, trimmed and cut into 1/2-inch cubes
1 medium yellow or white onion (about 10 ounces), halved and thinly sliced
1 (10- or 12-ounce) bag frozen mixed vegetables (2 to 2 1/2 cups), defrosted
1 teaspoon dried thyme or 1 tablespoon fresh
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne, plus more as needed
2 cups no-sodium chicken broth, divided
1/4 cup cornstarch
1/2 cup sour cream, plus more as needed
1 tablespoon Worcestershire sauce (optional)
1 tablespoon dry sherry (optional)
1/4 teaspoon table salt, plus more as needed
Canola oil, or any neutral oil, or cooking spray
6 (9-by-14-inch) sheets phyllo dough, defrosted (follow package directions)

Steps:

  • 1 Position a rack in the middle of the oven and preheat to 425 degrees
  • 2 In a large nonstick skillet over medium-high heat, heat 2 teaspoons of oil until shimmering
  • 3 Add the chicken and cook, stirring often, until it turns white, 2 to 3 minutes
  • 4 Transfer the chicken to a plate
  • 5 Reduce the heat to medium, and add the remaining oil and the onions
  • 6 Cook, stirring, until slightly softened, 2 to 3 minutes
  • 7 Stir in the vegetables, thyme, nutmeg and cayenne and cook, stirring occasionally, until hot, 2 to 4 minutes
  • 8 Add 1 3/4 cups of broth to the skillet and bring to a boil
  • 9 In a small bowl, whisk together the remaining broth and the cornstarch, then whisk both into the broth in the skillet
  • 10 Return the mixture to a boil and cook until thickened, about 2 minutes
  • 11 Turn off the heat and return the chicken to the skillet
  • 12 Add the sour cream
  • 13 Worcestershire sauce, sherry and salt, and stir to combine
  • 14 Taste, and adjust the sour cream, salt and cayenne as desired
  • 15 Grease the four 10- to 12-ounce ovenproof baking dishes by lightly brushing with oil
  • 16 When ready to bake, fill each ramekin with 1 cup to 1 1/4 cups of chicken mixture
  • 17 Divide the phyllo into 2 stacks of 3 three sheets each, coating each sheet lightly with the cooking spray before stacking
  • 18 Cut each stack in half crosswise to create 4 stacks
  • 19 Drape one stack over each baking dish, tucking in any overhanging edges
  • 20 Place the pot pies on a large, rimmed baking sheet
  • 21 Bake 12 to 15 minutes (check after 12 minutes
  • 22 ) or until the filling is bubbly and the tops turn golden
  • 23 Let rest for 2 minutes before serving
  • 24 Serve hot
  • 25 NOTES:
  • 26 This filling also works well in a whole pot pie
  • 27 Position a rack in the middle of the oven and preheat to 400 degrees
  • 28 Make or buy 2 savory pie doughs (see related recipe)
  • 29 Roll out both doughs on a lightly floured surface to about 13-inch circles
  • 30 Line a 9-inch, deep-dish glass or aluminum pie plate with one of the doughs
  • 31 Spoon the warm filling into the crust-lined dish
  • 32 Gently drape the second crust over the filling, trimming away any excess and sealing and crimping the edges
  • 33 Cut four 1-inch slits into the top dough
  • 34 Bake for 10 minutes, then reduce the oven temperature to 375 degrees and bake for an additional 15 minutes, checking after 10 minutes, until the crust is golden and the filling is bubbly
  • 35 If the crust begins to brown too quickly, cover the crust edge with strips of foil
  • 36 Let stand for at least 5 minutes before serving
  • 37 If you like your chicken pot pie creamier, you can use up to 1 cup of sour cream in the filling

Nutrition Facts : Calories 427 calories, Fat 15 g, Carbohydrate 41 g, Cholesterol 88 mg, Fiber 5 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g

CHICKEN POT PIE WITH PHYLLO CRUST



Chicken Pot Pie with Phyllo Crust image

This recipe satisfies my most intense pot-pie yearnings, but it's a bit more sophisticated than the familiar food of my childhood. I skip the lunch-room vegetable mix in favor of keeping it all green and white inside with aromatic leeks, crisp green beans, fresh herbs, and chunks of chicken and potato smothered in a creamy sauce, topped with a flaky blanket of phyllo. This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.

Provided by Ellie Krieger

Categories     Main Course

Yield 4

Number Of Ingredients 18

Cooking spray
1-1/4 lb. boneless, skinless chicken breast halves, cut into 1/2-inch chunks
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbs. olive oil
2 leeks, bottom 4 inches only, trimmed, washed well, and chopped
2 stalks celery, chopped (about 1/2 cup)
2 medium white potatoes, left unpeeled and cut into 1/2-inch pieces
1/2 lb. fresh green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced (about 2 teaspoons)
1-1/2 cups nonfat milk
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup peas, thawed if frozen
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh thyme
3 sheets frozen phyllo dough, thawed
2 Tbs. freshly grated Parmigiano Reggiano

Steps:

  • Preheat the oven to 350°F. Coat 4 individual-size baking dishes with cooking spray.
  • Season the chicken with 1/4 tsp.of the salt and 1/4 tsp. of the pepper. In a large nonstick skillet, heat 2 tsp. of the oil over medium-high heat. Add the chicken and brown, about 2-1/2 minutes per side. Transfer the chicken to a plate.
  • Add 2 more tsp. of oil, the leeks, and celery to the pan and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and the remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook for 2 minutes more, stirring to combine everything. Add the milk. Stir the flour into the broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes. Stir in the chicken, peas, parsley, and thyme. Spoon the mixture into the baking dishes.
  • Put the remaining 1-2/3 Tbs, oil in a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter-sheet on top of each baking dish and brush with the oil. Repeat layering with all three layers. Tuck the edges of the phyllo into the dish rim. Sprinkle the top of each pie with the Parmigiano. Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. Serve hot.

Nutrition Facts : ServingSize 4, Calories 585 kcal, Fat 117 kcal, SaturatedFat 3 g, TransFat 13 g, Carbohydrate 70 g, Fiber 8 g, Protein 50 g, Cholesterol 88 mg, Sodium 960 mg, UnsaturatedFat 8.5 g

PHYLLO CHICKEN POTPIE



Phyllo Chicken Potpie image

Ribbons of buttery phyllo dough provide a crispy topping for this impressive entree. Pearl onions, mushrooms, asparagus and chicken are treated to a creamy sauce that our home economists flavored with thyme and sherry.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

6 cups water
2 cups fresh pearl onions
1-1/2 pounds boneless skinless chicken breasts, cubed
2 tablespoons canola oil, divided
2 medium red potatoes, peeled and chopped
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons sherry or additional reduced-sodium chicken broth
3 tablespoons cornstarch
1/2 cup fat-free milk
1-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)
Refrigerated butter-flavored spray

Steps:

  • In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender. , Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray. , Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again. , Bake, uncovered, at 425° for 10-15 minutes or until golden brown.

Nutrition Facts : Calories 325 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 542mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN POTPIE WITH PHYLLO CLUSTERS



Chicken Potpie with Phyllo Clusters image

Give chicken potpie the spring treatment. This light, bright recipe is like shedding winter layers. The fancy-looking poufs are just sheets of phyllo dough brushed with butter and scrunched into crackly balls. When baked, they become an extra-crunchy topping for the tarragon-scented filling of shredded chicken, artichokes, and leeks.

Provided by Sarah Carey

Time 3h

Yield Serves 6

Number Of Ingredients 15

2 1/2 pounds chicken pieces (2 whole legs and 1 whole bone-in breast)
2 cups low-sodium chicken broth
Kosher salt (we use Diamond Crystal) and freshly ground black pepper
5 tablespoons unsalted butter
2 leeks, white and light-green parts only, sliced and well washed (1 1/2 cups)
2 carrots, cut into a 1/2-inch dice (1 cup)
2 celery stalks, sliced (3/4 cup)
1 medium Yukon Gold or white potato, peeled and cut into 1/2-inch pieces (1 1/4 cups)
1/2 cup dry vermouth or dry white wine
7 tablespoons all-purpose flour
1 cup fresh or frozen peas
1 cup quartered frozen artichoke hearts
1 teaspoon chopped fresh tarragon leaves, plus 1 sprig for serving
4 tablespoons unsalted butter, melted
8 to 12 sheets phyllo dough

Steps:

  • Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).
  • Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.
  • Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.
  • Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).
  • Stir in chicken, peas, artichokes, and chopped tarragon. Season to taste; transfer to a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.
  • Preheat oven to 375°F. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces. Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUST



Chicken and Mushroom Pie with Phyllo-Parmesan Crust image

Categories     Chicken     Mushroom     Poultry     Bake     Casserole/Gratin     Winter     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

1 1/2-ounce package dried porcini mushrooms
1 cup hot water
9 tablespoons butter, divided
1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced
3 garlic cloves, minced
2 cups low-salt chicken broth
3/4 cup Riesling or other fruity white wine
2 ounces thin prosciutto slices, cut into thin strips
2 teaspoons grated lemon peel
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons cornstarch mixed with 1/2 cup water
12 sheets fresh phyllo pastry or frozen, thawed
2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered
2 tablespoons chopped fresh Italian parsley
1/2 cup finely grated Parmesan cheese

Steps:

  • Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
  • Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
  • Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
  • Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

LIGHTENED CHICKEN POT PIE (WITH PHYLLO CRUST)



Lightened Chicken Pot Pie (With Phyllo Crust) image

Make and share this Lightened Chicken Pot Pie (With Phyllo Crust) recipe from Food.com.

Provided by KLHquilts

Categories     Savory Pies

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons butter
2 tablespoons olive oil
3 cups red potatoes, diced (about 1 pound)
2 cups onions, diced
2 cups sliced mushrooms (about 8 ounces)
1 cup celery, diced
1 cup carrot, diced
1/4 cup fresh parsley, chopped
2 teaspoons fresh thyme, chopped
2 1/2 tablespoons flour
3 cups skim milk
1/2 cup fat-free low-sodium chicken broth
2 cups cooked chicken breasts
1 cup frozen green pea
1 teaspoon salt
1/2 teaspoon black pepper
6 sheets phyllo dough, thawed

Steps:

  • Preheat oven to 375.
  • Melt butter in large saucepan over medium-high heat; add oil. Add potatoes, onion, mushrooms, celery, carrot, parsley and thyme, and saute for about five minutes.
  • Reduce heat to low; sprinkle flour over vegetables. Cook for another five minutes, stirring frequently.
  • Stir in milk and chicken broth. Increase heat to medium-high and bring to a boil. Reduce heat and simmer five minutes, or until thickened.
  • Add chicken, peas, salt, and pepper.
  • Spoon mixture into a 2-quart baking dish.
  • Place one phyllo sheet on a large work surface and lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish.
  • Place dish on baking sheet and bake at 375 for 20 minutes, or until top is golden.

Nutrition Facts : Calories 414.4, Fat 14.1, SaturatedFat 4.7, Cholesterol 51.8, Sodium 719.7, Carbohydrate 46.2, Fiber 5.9, Sugar 7.3, Protein 26.4

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From atmimistable.com


CHICKEN POT PIE RECIPES | ALLRECIPES
This quick pot pie recipe can be altered with as many vegetables and seasonings as your heart desires. Its only crust is a square of puff pastry placed over the top of the bowl, which rises and browns beautifully. Use leftover chicken, or store-bought prepared chicken breasts if you're in more of a hurry! By FlourGirl.
From allrecipes.com


PHYLLO TOPPED CHICKEN POT PIE - THE KITCHEN FAIRY
2018-04-13 Assemble and Bake Phyllo Topped Chicken Pot Pie. Preheat the oven to 375 degrees F and transfer the hot stew to a baking dish greased with butter. Unroll 10 thawed phyllo sheets and cover them completely with a lightly dampened kitchen towel. Remove one phyllo sheet at a time to a work surface and brush the sheet with melted butter.
From kitchenfairy.ca


EASY MEDITERRANEAN CHICKEN POT PIE - EASY AND DELISH
2018-09-24 Instructions. Heat oven to 350°F. In a large stainless steel saucepan, heat oil over medium heat. Cook onion, carrot and celery for about 3 minutes, stirring occasionally. Do not let brown! Stir in canned diced tomatoes, chicken, and wine. Cover pan and let cook for about 5 minutes, stirring every once in a while.
From easyanddelish.com


SKINNY CHICKEN AND VEGETABLE POT PIE WITH PHYLLO “CRUST”
2015-01-05 7-8 phyllo dough sheets. Coconut oil spray. Instructions. Preheat oven to 350 degrees. In a small non-stick saute pan, heat olive oil over a medium-high heat. Season chicken breast with salt and pepper. Brown on both sides, and then pop into the oven to finish cooking, about 10-15 minutes. Let cool, chop and reserve juices that accumulate.
From cookingforkeeps.com


A QUICKER CHICKEN POT PIE RECIPE WITH A PHYLLO CRUST RECIPE FOR EASE ...
2021-03-09 Notes: This filling also works well in a whole pot pie. Position a rack in the middle of the oven and preheat to 400 degrees. Make or buy 2 …
From washingtonpost.com


SKILLET CHICKEN BROCCOLI POT PIE WITH GARLIC BUTTER PHYLLO CRUST.
2020-10-22 Preheat the oven to 375 F. 2. Melt together the olive oil and 4 tablespoons butter In a large oven safe skillet over medium heat. Add the shallot, 1 tablespoon thyme, and 1 tablespoon sage. Cook until the shallot is fragrant, about 5 minutes. Add the flour and cook until a paste forms and turns golden, 1-2 minutes.
From halfbakedharvest.com


CHICKEN POTPIE RECIPE | MYRECIPES
Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper. Step 3. Spoon mixture into a 3-quart baking dish.
From myrecipes.com


CHICKEN POT PIE FILO CRUST - THERESCIPES.INFO - THERECIPES
Preheat oven to 375°F. In a large cast iron skillet on medium-high, heat one-quarter of oil. Sprinkle chicken with one- half of each salt and pepper. Add chicken to skillet and cook until lightly browned on bottom, 4 to 5 minutes.
From therecipes.info


CHICKEN POT PIE WITH PHYLLO CRUST : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday …
From recipeschoice.com


HEALTHY CHICKEN POT PIE WITH PHYLLO CRUST - THE LEMON BOWL®
2019-04-03 Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly. Pour chicken and vegetable mixture into a large baking dish. Add olive oil to a small bowl. Working one sheet at a time, use a brush to "paint" olive oil on phyllo dough. After each layer is brushed with oil, add on top of the baking dish ...
From thelemonbowl.com


HOMEMADE MINI CHICKEN POT PIE - THERESCIPES.INFO
Chicken Pot Pies (Mini and Regular Sized Recipe Versions) tip thissillygirlskitchen.com. Mar 21, 2022Remove skin and bones from chicken and dice into medium-sized chunks, set aside. Preheat oven to 375 degrees. Melt the butter in the same pot over medium-low heat. Add the onion, carrot, celery, garlic, and thyme.
From therecipes.info


CHICKEN PHYLLO PIES - ELLIE KRIEGER
Directions. Toast the almonds in a dry skillet over a medium-high heat, stirring frequently, until fragrant, about 5 minutes. Allow to cool, then chop very finely. Heat one tablespoon of the oil in a large skillet over medium heat. Add the chicken and cook, stirring and breaking up with a spoon, until the meat is no longer pink, about 5 minutes.
From elliekrieger.com


EASY (PHYLLO DOUGH CRUST) CHICKEN POT PIE - BETTER HENS & GARDENS
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.
From betterhensandgardens.com


PHYLLO-TOPPED CHICKEN POT PIE | CANADIAN LIVING
2005-07-14 Method. In large saucepan, bring stock, 1 cup (250 mL) water and bay leaf to boil. Add chicken; reduce heat, cover and simmer for 15 minutes for breasts, 25 minutes for thighs, or until juices run clear when chicken is pierced. Remove chicken; let cool. Cut meat from bones; cut into bite-size pieces.
From canadianliving.com


CHICKEN PHYLLO PIE - ALISONS PANTRY DELICIOUS LIVING BLOG
2019-10-06 8 sheets Athen’s Phyllo Dough (#9041) , thawed. 2 Tbsp Avocado Oil (#3516) Instructions: Preheat oven to 350F. In a lightly oiled pan, saute garlic, onion, and carrots about 5 minutes, or until soft. In a small bowl, combine the thyme, sage, poultry seasoning, salt, and pepper. Add flour to the pan, stirring for about 60 seconds.
From blog.alisonspantry.com


EASY CHICKEN POT PIE WITH PHYLLO PASTRY | SEASONED COOKING
Lastly, spray the top of the phyllo dough with the butter cooking spray and sprinkle lightly with the shredded cheese. Bake in the preheated oven for 25-30 minutes or until golden and crisp. Cool slightly before serving.
From seasoned.com


RECIPE FOR A DELICIOUS CHICKEN POT PIE WITH PHYLLO DOUGH
Carefully pick up the phyllo and transfer it to the cocotte. Press the phyllo into the cocotte, keeping an overhang of phyllo on the sides of the pot. Brush the phyllo with the egg wash and carefully slice a slit in the top of the phyllo. Bake the chicken pot pie for 25 to 35 minutes, until the phyllo is golden brown. Let chicken pot pie rest ...
From zwilling.com


10 BEST CHICKEN POT PIE WITH PHYLLO DOUGH RECIPES
2022-06-08 Lighter Chicken Pot Pie with Phyllo Dough {Dairy Free} The Lemon Bowl. carrots, fresh thyme, pepper, onion, frozen green peas, whole wheat flour and 9 more.
From yummly.com


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Top Asked Questions

Is phyllo dough a good option for chicken pot pie?
Phyllo dough is a perfect option! Instead of using two pie crusts, all you need are a few sheets of phyllo to top the entire dish. As my husband stated after the first bite, “The phyllo gives you just the right amount of chicken pot pie texture without any of the heavy feelings.” What is Phyllo Dough? Some have never heard of phyllo dough.
How to make a healthy chicken pot pie?
Healthy chicken pot pie loaded with juicy chicken and fresh vegetables, topped with a golden brown phyllo dough crust. Low-calorie, so enjoy guilt-free! Preheat oven to 375 degrees F. Grease an 8×8 baking pan; set aside. Peel and dice the potato and dice into small equal sized pieces. Add the diced potatoes to a small saucepan and cover with water.
How do you cook chicken and peas in phyllo dough?
Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly. Pour chicken and vegetable mixture into a large baking dish. Add olive oil to a small bowl. Working one sheet at a time, use a brush to "paint" olive oil on phyllo dough.
How do I make a chicken Fillo pie?
) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top. 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.

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