CHICKEN, SWEET POTATO AND SWISS CHARD PHYLLO POT PIE
Steps:
- Preheat the oven to 425 degrees F.
- Heat a large, shallow 10-inch cast-iron pan or Dutch oven up over medium-high heat.
- While the pan heats up, cut the chicken thighs into 1 1/2-inch pieces and season liberally with kosher salt and pepper.
- Once the pan is heated, add 2 tablespoons of the ghee and the chicken in a single layer, working in batches and adding more ghee, if needed. Cook for 2 to 3 minutes, flipping the chicken once halfway, until browned evenly. Remove with a slotted spoon or tongs to a plate (the chicken will not be cooked through).
- Reduce the heat to medium; add the onion, garlic and sage and cook, stirring, until fragrant and the onions start to soften, 2 to 3 minutes. Add the vermouth, scraping up any browned bits from the bottom of the pan.
- Add the chard to the pan and cook, stirring occasionally, until it starts to wilt, 3 to 4 minutes. Next, add the sweet potato and stock. Stir together and season liberally with kosher salt and pepper. Bring to a simmer, then stir in the mascarpone and Parmesan. Return the chicken to the pan, stir then remove from the heat.
- Place the phyllo sheets on a baking sheet and cover with a damp towel to prevent them from drying out. Place 1 of the phyllo sheets on a clean work surface then brush or dab with some of the melted butter. Crumple the sheet up like a piece of paper and place on top of the chicken filling. Repeat with the remaining phyllo sheets until the entire surface of the filling is covered, overlapping the sheets, if necessary. Drizzle any remaining butter on top and sprinkle with flaky sea salt.
- Transfer the pan to the oven and bake for 10 minutes. Reduce the oven temperature to 375 degrees F and bake until bubbly and the top is golden brown, 20 to 25 minutes. Remove from the oven and let cool for 5 to 10 minutes before serving. If the filling under the crust looks too wet, cook on the stove over medium heat to reduce some of the liquid, 5 to 10 minutes. Serve the pot pie in the pan.
PHYLLO CHICKEN POTPIE
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
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 & SWEET POTATO POTPIE
Chicken potpie is a top 10 comfort food for me. To save time, we use ready-made phyllo dough and rotisserie chicken, then add sweet potatoes and red peppers. -Jacyn Siebert, San Francisco, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 3-4 minutes. Stir in sweet potato, red pepper and celery; cook 5 minutes longer. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes., Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes., Meanwhile, stack all 5 sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over chicken mixture.
Nutrition Facts : Calories 329 calories, Fat 10g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 517mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
BOBBY FLAY'S SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST
Steps:
- To make the crust, stir the flour, salt, and pepper together in a large bowl. Cut in the butter until the mixture resembles coarse meal. Stir the egg, milk, and sweet potato puree together in a bowl. Add the mixture to the flour, and gently mix with a rubber spatula until just combined. Transfer the mixture to a lightly floured surface, and lightly knead until the dough just comes together. Form into a round and flatten it slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour and up to 24 hours.
- Preheat the oven to 375°F.
- To make the filling, melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin it with a little extra milk.
- Add the mushrooms, turnips, carrots, onions, peas, chicken, and chipotle, if using, to the sauce and fold gently to combine. Season the filling with salt and pepper, and stir in the parsley.
- Divide the dough in half, and roll each half out on a lightly floured surface until 1/8 inch thick. Invert individual heatproof bowls on the pastry sheet, and using a sharp knife, cut circles around the outside of the bowls that are slightly larger than the bowls. Fill the bowls three-quarters full with the chicken filling, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each bowl with a pastry round, pressing the dough around the rim to form a seal. Brush the tops with the egg wash and season with salt and pepper. Use a paring knife to make a small slit in the center of the dough. (Alternatively, roll one large crust and use it to top a family-style pot pie in a 10-inch baking dish.)
- Place the bowls on baking sheets, and bake until the crust is golden brown and the filling is bubbly, 15 to 18 minutes for individual pies and 25 to 30 minutes for one large pot pie. Remove from the oven and let sit for 5 minutes before serving.
OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST
The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegetables for the most part (cooked according to package directions) to make it a little quicker and easier. Can be made ahead through step 14 and covered with tinfoil and frozen at that point. Thaw it in the refrigerator when you're ready to cook it, remove tinfoil and follow step 15 for cooking (may take an extra 5-10 minutes to cook through).
Provided by littleturtle
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
- In a saucepan, melt butter over medium heat.
- Saute garlic for 2 minutes.
- Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
- Add half-and-half and chicken broth slowly, still stirring constantly.
- Season with salt, pepper, and thyme.
- Continue cooking and stirring until sauce boils and thickens.
- Pour sauce over chicken and vegetble mixture.
- Sift remaining cup of flour together with baking powder and salt into a bowl.
- With a fork, work in mashed sweet potatoes with vegetable oil and egg.
- Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
- Cover casserole dish with dough and pinch edges all the way around.
- Make several small slits in the dough.
- Bake until crust is golden-brown (35-40 minutes).
Nutrition Facts : Calories 594, Fat 34.7, SaturatedFat 13.5, Cholesterol 133.2, Sodium 799.2, Carbohydrate 43.5, Fiber 4.7, Sugar 6.7, Protein 27.2
CHICKEN POTPIE WITH PHYLLO CLUSTERS
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
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.
CHICKEN AND SWEET POTATO POT PIE
Make and share this Chicken and Sweet Potato Pot Pie recipe from Food.com.
Provided by Chris Reynolds
Categories Pot Pie
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375°F Oil four 12 oz ramekins, or use a 9" pie plate.
- Heat the oil in a large skillet on medium heat. Add the onion, salt and pepper. Cook, covered, stirring occasionally, for 6 minutes. Add the sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 10 minutes.
- Meanwhile, shred chicken discarding bones and skin; set aside.
- Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in the wine and then the broth and bring to a boil.
- Add the chicken, peas, parsley, tarragon, and nutmeg.
- Divide the mixture among the prepared ramekins (about 3/4 C each).
- Using a 4" round cookie cutter, cut out 4 pieces of puff pastry. Place the pastry on top of the ramekins.
- Place the pot pies on a rimmed baking sheet (line with foil to catch drips). Brush pastry with beaten egg. Bake until puffed and golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 949, Fat 55.7, SaturatedFat 14.2, Cholesterol 153.4, Sodium 707.3, Carbohydrate 68, Fiber 7.3, Sugar 9.1, Protein 38.8
More about "chicken sweet potato and swiss chard phyllo pot pie recipes"
SWEET POTATO WITH SWISS CHARD - PLANT-BASED COOKING
From plantbasedcooking.com
7 SAVORY PIES TO THAT JUST MIGHT BE BETTER THAN SWEET …
From foodnetwork.com
SWISS CHARD PIE MADE WITH PHYLLO FROM MJ'S KITCHEN
From mjskitchen.com
PHYLLO POT PIE WITH CREAMY CHICKEN, CARAMELIZED …
From nerdswithknives.com
CHICKEN & SWEET POTATO PIE
From manitobachicken.ca
CHICKEN POT PIE WITH PHYLLO DOUGH- SAVORY AND SAVVY
From savoryandsavvy.com
10 BEST PHYLLO DOUGH WITH CHICKEN RECIPES - YUMMLY
From yummly.com
CHICKEN AND SWEET POTATO POT PIES RECIPE - WOMAN'S …
From womansday.com
SWEET POTATO AND SWISS CHARD PIE RECIPE - GOOD FOOD
From goodfood.com.au
RECIPE: DEEP-DISH SHEPHERD’S PIE WITH SWEET POTATO AND CHICKEN …
From thekitchn.com
PHYLLO POT PIE WITH CREAMY CHICKEN, CARAMELIZED ONIONS AND …
From pinterest.com
SWEET POTATO PHYLLO PIE - ELLICSR
From ellicsr.ca
SWEET POTATO CHICKEN COTTAGE PIE - THE PETITE COOK™
From thepetitecook.com
SWEET POTATO TOPPED CHICKEN POT PIE RECIPE - SCOTT HOCKER
From foodandwine.com
CHICKEN, SWEET POTATO AND SWISS CHARD PHYLLO POT PIE
From pinterest.ca
PERUVIAN ROAST CHICKEN WITH SWISS CHARD AND SWEET POTATOES
From americastestkitchen.com
CHICKEN, SWEET POTATO AND SWISS CHARD PHYLLO POT PIE
From pinterest.co.uk
15 CHICKEN AND SWEET POTATO RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN POT PIE WITH PHYLLO - MY CURATED TASTES
From mycuratedtastes.com
RECIPE FOR A DELICIOUS CHICKEN POT PIE WITH PHYLLO DOUGH
From zwilling.com
CURRIED CHICKEN & SWEET POTATO POT PIE - DEBBIE KOENIG
From debbiekoenig.com
SWEET POTATO AND SWISS CHARD CASSEROLE - SAVORED GRACE
From savoredgrace.com
CHICKEN POT PIE WITH PHYLLO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SLOW COOKER CHICKEN AND SWEET POTATO DINNER
From themagicalslowcooker.com
PHYLLO POT PIE WITH CREAMY CHICKEN, CARAMELIZED ONIONS AND …
From pinterest.ca
CHICKEN, SWEET POTATO AND SWISS CHARD PHYLLO POT PIE
From pinterest.com
SWISS CHARD AND SWEET POTATO GRATIN – SMITTEN KITCHEN
From smittenkitchen.com
RECIPES TAGGED WITH: CHICKEN POT PIE - CHEFMEGANMITCHELL.COM
From chefmeganmitchell.com
SWISS CHARD & POTATOES - ITALIAN FOOD FOREVER
From italianfoodforever.com
CHICKEN POT PIE IN PHYLLO DOUGH – GEO FOODS
From foods.geo.tv
CHICKEN POT PIE WITH PHYLLO CRUST - RECIPE - FINECOOKING
From finecooking.com
CRAZY CHICKEN WITH SKILLET POTATOES AND SWISS CHARD - BEV COOKS
From bevcooks.com
SWEET POTATO CHICKEN CASSEROLE | SWISS PALEO
From swisspaleo.ch
CHICKEN AND SWEET POTATO POT PIES - CABOT CREAMERY
From cabotcheese.coop
PHYLLO POT PIE WITH CREAMY CHICKEN, CARAMELIZED ONIONS AND …
From pinterest.co.uk
CHICKEN, SWEET POTATO AND SWISS CHARD PHYLLO POT PIE
From chefmeganmitchell.com
ROAST CHICKEN WITH SWEET POTATOES AND SWISS CHARD
From taste.co.za
10 BEST CHICKEN POT PIE WITH PHYLLO DOUGH RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love