Phyllo Chicken Pot Pie From Frozen Phyllo Dough 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.

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.

LOWER FAT CHICKEN POT PIE WITH PHYLLO

Steps:

• NOTE: If you have never worked with phyllo before, don't be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo. (And, it is pronounced "fee-low.").
• Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
• In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
• Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
• Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
• Stir in chicken, parsley, and sage. Remove from heat and keep warm.
• Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
• Spoon the chicken mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
• Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.