Phyllo-Topped Chicken Pot Pie

By The Canadian Living Test Kitchen

184 people added this to their Recipe Box

Photography by Christopher Campbell

This recipe makes 6 servings

Nutritional Info
PER SERVING: about	-
calories	495495 calories
pro	37 g37g pro
total fat	22 g22g total fat
sat. fat	12 g12g sat. fat
carbs	38 g38g carbs
fibre	5 g5g fibre
chol	144 mg144mg chol
sodium	883 mg883mg sodium
% RDI:	-
calcium	99 calcium
iron	2424 iron
vit A	146146 vit A
vit C	2525 vit C
folate	2222 folate

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As the winter darkness spills into day, the kitchen brightens with cold-weather favourites. But lest you think this means fiddling with pastry, read on for a pie with a new twist — an ever-so-easy scrunched-up phyllo topping. Chicken Pot Pie has never been more delicious.

Ingredients

2 cups chicken stock 2 2cups cupschicken stock
1 bay leaf 1 1bay leafbay leaves
3 3lb lbchicken thigh and breastchicken thighs and breasts, skinned
1 1potatopotatoes, peeled and cut_into large cubes
2 2cups cupsbutternut squashbutternut squashes, peeled and cut into large cubes
3 tbsp butter 3 3tbsp tbspbutter
1 cup pearl onions , peeled and halved1 1cup cuppearl onionpearl onions, peeled and halved
3 carrots , coarsely chopped3 3carrotcarrots, coarsely chopped
3 celery stalks , coarsely chopped3 3celery stalkcelery stalks, coarsely chopped
2 cups mushrooms , quartered2 2cups cupsmushroommushrooms, quartered
3/4 tsp dried thyme 3/4 3/4tsp tspdried thyme
3/4 tsp dry mustard 3/4 3/4tsp tspdry mustard
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1/2 cup 18% cream 1/2 1/2cup cup18% cream
1 cup frozen peas 1 1cup cupfrozen peas
Pastry:
5 sheets phyllo pastry 5 5sheets sheetsphyllo pastry
1/4 cup butter , melted1/4 1/4cup cupbutter, melted

Preparation

In large saucepan, bring stock, 1 cup (250 mL) water and bay leaf to boil. Add chicken; reduce heat, cover and simmer for 15 minutes for breasts, 25 minutes for thighs, or until juices run clear when chicken is pierced. Remove chicken; let cool. Cut meat from bones; cut into bite-size pieces.

Return stock to boil. Add potato; cover and simmer for 5 minutes. Add squash; cook covered for 10 minutes, or just until vegetables are tender. Discard bay leaf. Drain through sieve, reserving 2-1/4 cups (550 mL) liquid adding water or boiling to reduce liquid if necessary for correct amount.

Meanwhile, in separate large saucepan melt butter over medium heat; cook onions, carrots, celery and mushrooms, stirring often, for about 10 minutes or until softened and starting to turn golden. Add thyme, mustard, oregano, salt and pepper; cook, stirring, for one minute.

Sprinkle flour over vegetable mixture; cook, stirring, for minute. Gradually whisk in reserved cooking liquid and cream; bring to boil, stirring. Reduce heat and simmer, stirring, for 5 minutes or until thickened. Stir in chicken, potato mixture and peas. Pour into 8-cup (2 L) casserole dish.

Pastry: Keeping remaining phyllo covered with plastic wrap and damp towel, place 1 sheet on work surface; brush lightly with butter. Scrunch gently with fingertips to about 6- x 5-inch (15 x 12 cm) oval; place on filling. Repeat with remaining phyllo to cover filling completely.

Bake in 425°F (220°C) oven for 25 to 30 minutes or until filling is bubbling and phyllo is golden. Let cool on rack for 5 minutes before serving.

Source : Canadian Living, November 1997