PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH
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
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.
LIGHTER CHICKEN POTPIE
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount of oil instead of butter makes it just as tasty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 507 g, Fat 17 g, Fiber 6 g, Protein 39 g
FLAKY CHICKEN POT PIE
Chicken Pot Pie recipes always seemed either too daunting or too ordinary until I played with 3 different recipes to come up with this light and flaky version. It's so easy that it can be changed to accommodate a ground beef or roast beef version as well. Phyllo dough can seem tricky but it is much easier to work with than some...
Provided by Teresa Jacobson
Categories Savory Pies
Time 1h
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 425 degrees. Coat a 13 x9 baking dish with nonstick spray.
- 2. Dissolve bouillon in hot water; stir well.
- 3. In a large bowl, combine chicken, corn, carrots, onion, mushrooms, green beans, celery, pimentos, and ground pepper. Set aside.
- 4. In a large saucepan, melt margarine then blend in flour.
- 5. Slowly add broth to flour mixture, stirring constantly with a wire whisk. Continue to cook over medium heat until mixture thickens to a gravy consistency. Stir constantly to prevent lumps.
- 6. Add chicken mixture to gravy mixture; stir well. Cover and allow to simmer for 5 minutes or until vegetables heated through; stirring occasionally. Remove from heat and pour into prepared dish; set aside.
- 7. Melt butter in microwave for about 30 seconds.
- 8. Unroll 8 sheets of thawed phyllo dough (wrap remaining dough in plastic wrap and refrigerate)onto a large piece of plastic wrap. Remove one sheet, brush one side thoroughly with melted butter; place it butter side up on top of filling. Repeat with all sheets.
- 9. Cut a 1 inch slit or hole in middle of phyllo to allow steam to escape.
- 10. Bake @ 425 degrees for 25-30 minutes or until golden brown and filling is bubbly.
LIGHTENED UP CHICKEN POT PIE
Delicious lightened up chicken pot pie made with a homemade flaky crust, an amazing dairy free sauce made with dairy free milk and chicken broth instead of butter & cream. This healthy chicken pot pie is one of my husband's favorite comfort food meals.
Provided by Monique Volz of AmbitiousKitchen.com
Categories chicken Comfort Food Dairy Free Dinner
Time 1h30m
Number Of Ingredients 21
Steps:
- For the chicken pot pie crust: Place flour and salt in a bowl and whisk together. Dice butter and place into flour mixture. (It is important for the butter to be COLD so sometimes I dice it up then place in a bowl and stick in the freezer for a few minutes.) Use a pastry knife and cut butter into flour until it is edamame or pea sized. Using a large fork, add the egg yolk and 2 tablespoons of milk to the mixture and combine. Continue adding almond milk, a tablespoon at a time until dough comes together and is somewhat soft. You may not need to add all the milk; you want the dough to be smooth but neither overly wet nor dry. I find 3 tablespoons to be good most of the time.
- If you want to make the dough in the food processor (easiest method), here is how: Add the flour and salt with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 2-3 tablespoons milk and process again until the dough is crumbly. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a floured surface and gather into a disk, wrap in plastic and place in fridge until you are ready to roll out. Dough can also be made ahead of time and placed in fridge or 1 week or frozen for up to 3 months.
- In a large pot, add 1/2 tablespoon olive oil and chicken. Season chicken with salt and pepper and cook until chicken is no longer pink, about 5 minutes, then transfer to a bowl or large plate and set aside.
- Next add almond milk and chicken broth to pot and bring to a boil. Add in diced potatoes and carrots and boil for 3-4 minutes. (This helps to release the potato starch!). Drain the mixture over a bowl, reserving the cooking liquid (very important). Set aside the carrots and potatoes for later.
- Next add remaining 1/2 tablespoon butter (or vegan butter) in the same pot you've been using. Add in onions and cook for 3-4 minutes until translucent.
- Vigorously whisk in 1/3 cup flour and 1/2 cup chicken broth at the same time until smooth and no lumps remain. Stir in reserved cooking liquid, potatoes, carrots, chicken, frozen peas, thyme, salt and pepper.
- Simmer over medium low heat for 5 minutes or until mixture thickens. Taste and adjust seasonings as necessary. Remove from heat.
- Preheat oven to 375 degrees F.
- Coat a deep skillet or large deep dish pie pan with nonstick cooking spray (you can also use a 2 quart sized skillet). Add pot pie mixture.
- Roll out the pie dough out on a very well floured surface so that it's large enough to cover the pie pan. Place on top of mixture, pressing the edges and sealing. Cut a few slits in top of crust or poke holes with a fork to let steam escape. Whisk 1 egg together and brush the top of the crust with some of the egg wash.
- Bake for 45-55 minutes or until crust is golden and filling is bubbly. Top crust with sea salt and extra fresh thyme. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, Carbohydrate 38.7 g, Protein 20.7 g, Fat 13.8 g, SaturatedFat 4.9 g, Fiber 6.4 g, Sugar 3.6 g
CHICKEN POT PIE WITH PHYLLO CRUST
This easy pot pie that you can add or subtract to contains chicken, potatoes, and bacon.
Provided by redheadkimie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat butter in a pan over medium heat. Cook onion until soft, about 5 minutes, and set aside.
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into a large bowl.
- Add onions, potatoes, chicken, mixed vegetables, cream of mushroom soup, and gravy to the bowl with the bacon and mix well.
- Line a 2-quart casserole dish with 1/2 the phyllo dough to make a bottom crust. Pour in turkey mixture. Cover with remaining phyllo dough to make a top crust.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden brown, about 20 minutes more.
Nutrition Facts : Calories 536 calories, Carbohydrate 54 g, Cholesterol 72.1 mg, Fat 21 g, Fiber 3.6 g, Protein 31.2 g, SaturatedFat 7.1 g, Sodium 1242 mg, Sugar 1.4 g
LIGHTENED CHICKEN POT PIE (WITH PHYLLO CRUST)
Make and share this Lightened Chicken Pot Pie (With Phyllo Crust) recipe from Food.com.
Provided by KLHquilts
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 414.4, Fat 14.1, SaturatedFat 4.7, Cholesterol 51.8, Sodium 719.7, Carbohydrate 46.2, Fiber 5.9, Sugar 7.3, Protein 26.4
LIGHT CHICKEN POTPIE
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
- Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
- Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
- Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
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- In a large Dutch oven or stock pot, heat the oil over medium heat. Add the potatoes, celery, carrots, and onion and sauté about 5 minutes. Add the broth and bring to a boil. Reduce the heat to a simmer. Put the arrowroot powder in a small bowl. Add enough of the hot broth to create a slurry (about 2 tablespoons). Stir the slurry into the vegetable mixture and turn off the heat. Add the turkey or chicken, peas, salt, and pepper.
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- Heat 2 tablespoons oil in a large saucepan over medium heat. Add carrots and onions; season with salt and pepper, and cook until carrots are crisp-tender, 8 minutes. Add thyme and cook for 1 more minute. Add flour, and cook, stirring, 1 minute.
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