Chicken Pot Pies With Phyllo Crust Recipes

MEDITERRANEAN CHICKEN POT PIE

Steps:

• 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. Transfer to a bowl and set aside.
• In the same pan, melt butter over medium heat. Whisk in flour, salt and pepper until well blended. Gradually whisk in warm broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon chicken mixture into a medium baking dish .
• Unroll phyllo dough and layer 7 sheets of phyllo on top of filling, brushing each with olive oil and crumpling sheets gently.
• Bake for 20-25 minutes or until crust is golden and crispy and filling is bubbly. Let stand for 5 minutes before serving with a sprinkle of fresh thyme on top. Enjoy!

CHICKEN POTPIE WITH PHYLLO CLUSTERS

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.

LIGHTENED CHICKEN POT PIE (WITH PHYLLO CRUST)

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.