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Phyllo Chicken Pot Pie
Phyllo Chicken Pot Pie
- Recipe Submitted by Jerky on 06/27/2014
Category: Chicken, Pies
Ingredients List
- 2 lbs. pre-cooked chicken, cut into bite sized pieces (see Notes)
- 2 T. butter
- 1 T. olive oil
- 10 oz. white button mushrooms, sliced
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 medium carrots, sliced
- 1/4 C. all purpose flour
- 2 C. chicken or vegetable broth
- 1/2 C. frozen peas
- salt and pepper
- 1/2 box phyllo sheets
- 2 T. olive oil
- salt
Directions
In a large skillet over medium high heat, add the butter, olive oil and mushrooms. Saut̩ the mushrooms until they become a nice deep golden brown. This will take a few minutes. Do not add any salt at this point or theyӪll get soggy and wonӪt get brown. Next, add the onion, celery and carrots. Continue to cook until the onions and celery have softened. Add the flour and stir to coat all of the vegetables. Cook for a few minutes. Stream the broth into the skillet while whisking. Bring to a boil and reduce the heat to simmer until thickened. Add the frozen peas and salt and pepper to taste. Remove the pan from the heat, add the chicken and set aside.
Preheat your oven to 375 degrees.
Combine the 2 T. of olive oil with just a pinch of salt in a small bowl.
Open up the package of phyllo. You”™ll only be using about 5 to 7 sheets for one large casserole or possibly more to accommodate smaller dishes. You can cover the phyllo with a piece of waxed paper, but you”™ll be working so fast”¦you probably won”™t need it. Get one sheet and lay it flat on a board. Brush the sheet with a bit of the olive oil mixture. Layer on the next sheet repeating the same process until you”™ve got a stack of 5 to 7 sheets.
Ladle the filling into one large casserole or individual oven safe dishes. For one large casserole, carefully move the stack of phyllo and top the casserole off. For individual servings, cut the phyllo to fit your dish and top it off. You may have to create another stack of phyllo sheets. When done, be sure to carefully roll up the remaining phyllo and wrap them in plastic wrap and a zipper bag. They can be refrozen for later.
Place the casserole or individual dishes (placed on a cookie sheet) into the oven and bake for about 20 minutes or until the phyllo gets crisp and golden.
Preheat your oven to 375 degrees.
Combine the 2 T. of olive oil with just a pinch of salt in a small bowl.
Open up the package of phyllo. You”™ll only be using about 5 to 7 sheets for one large casserole or possibly more to accommodate smaller dishes. You can cover the phyllo with a piece of waxed paper, but you”™ll be working so fast”¦you probably won”™t need it. Get one sheet and lay it flat on a board. Brush the sheet with a bit of the olive oil mixture. Layer on the next sheet repeating the same process until you”™ve got a stack of 5 to 7 sheets.
Ladle the filling into one large casserole or individual oven safe dishes. For one large casserole, carefully move the stack of phyllo and top the casserole off. For individual servings, cut the phyllo to fit your dish and top it off. You may have to create another stack of phyllo sheets. When done, be sure to carefully roll up the remaining phyllo and wrap them in plastic wrap and a zipper bag. They can be refrozen for later.
Place the casserole or individual dishes (placed on a cookie sheet) into the oven and bake for about 20 minutes or until the phyllo gets crisp and golden.
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