Chicken Pot Pie
About this Recipe
From: Simply Love
Chicken Pot Pie can have any kind of pastry on top. Phyllo is easy to work with for people who have an aversion to making pastry. You can also use frozen puff pastry or make or buy a regular pastry. You can even put a biscuit or scone on top. It is best to allow the filling to cool completely before covering it with the pastry. You can make this dish a day ahead and put the pastry on top shortly before baking. Add some mushrooms to the filling if your family likes them. Cook them separately from the other vegetables in some butter and salt and pepper.
- 2 pounds boneless skinless chicken meat. I like to use a combo of thighs and breasts
- 1/3 cup white wine, if you have some
- salt and pepper
- 2 medium or 1 large onion, chopped
- 3-4 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 cloves garlic, mashed
- ¼ cup butter
- 5 tablespoons flour
- 2 cups liquid – I use the cooking liquid from the chicken plus extra chicken stock or milk
- 2 teaspoons grated lemon zest
- salt and pepper
- 2 tablespoons chopped fresh parsley (optional)
- ½ cup frozen peas (optional)
- 5 sheets phyllo pastry
- ¼ cup melted butter
Step by Step Instructions
Preheat oven to 350F.
Place the chicken in an ovenproof pan, season with salt and pepper and pour wine over top. Cover with foil and bake in preheated oven for about 40 minutes, or until chicken is cooked through. Cool, reserving cooking liquid.
Melt ¼ cup butter in a large heavy pot. Add onions, carrots and celery. Cook on medium to medium-low heat until soft, about 5-7 minutes. Add garlic and cook another minute. Add flour and cook 1-2 minutes. Add the cooking liquid, bring the mixture slowly to a boil, turn down heat and cook another five minutes. Season with lemon zest, salt & pepper. Remove from heat.
Chop chicken into ½” chunks. Add to vegetable mixture along with the parsley and frozen peas. Stir well. Check for seasoning. Pour mixture into an oven proof shallow pan and cool completely.
The pie can be made a day ahead, covered and refrigerated overnight.
Melt ¼ cup butter in the microwave. Cut phyllo pastry to the size that will fit the pan you are using. While you are working with the pastry, keep it covered with a damp towel. Lay one sheet of phyllo on top of the pie. Brush liberally with butter. Repeat until you have about 4-6 layers of pastry. Bake the pie in a preheated 350F oven 45-55 minutes until pastry is golden brown and filling is bubbly.