Phyllo-Topped Chicken Pot Pie
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.
This recipe makes 6 servings
Photography by Christopher Campbell
| Nutritional Info | |
|---|---|
| PER SERVING: about | - |
| calories | 495 |
| pro | 37 g |
| total fat | 22 g |
| sat. fat | 12 g |
| carbs | 38 g |
| fibre | 5 g |
| chol | 144 mg |
| sodium | 883 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 24% |
| vit A | 146% |
| vit C | 25% |
| folate | 22% |
Ingredients
-
2 cups chicken stock
1 bay leaf
3 lb chicken thighs and breasts, skinned
1 potato, peeled and cut_into large cubes
2 cups butternut squashes, peeled and cut into large cubes
3 tbsp butter
1 cup pearl onions, peeled and halved
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
2 cups mushrooms, quartered
3/4 tsp dried thyme
3/4 tsp dry mustard
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1/3 cup all-purpose flour
1/2 cup 18% cream
1 cup frozen peas
Pastry:
5 sheets phyllo pastry
1/4 cup butter, 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
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