Chicken Pot Pies With Phyllo Crust Recipes

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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

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 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.

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