Lightened Chicken Pot Pie With Phyllo Crust Recipes

LIGHTER CHICKEN POTPIE

Steps:

• Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
• While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
• Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
• Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH

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.

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.

CHICKEN POT PIES WITH PHYLLO CRUST

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

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.