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.
- Portion size 6 servings
- Credits : Canadian Living, November 1997
- 2 cups chicken stock
- 1 bay leaf
- 3 lbs chicken thighs and breasts skinned
- 1 potato peeled and cut_into large cubes
- 2 cups butternut squashes peeled and cut into large cubes
- 3 tablespoons butter
- 1 cup pearl onion peeled and halved
- 3 carrots coarsely chopped
- 3 celery stalks coarsely chopped
- 2 cups mushrooms quartered
- 3/4 teaspoons dried thyme
- 3/4 teaspoons dry mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- 1/2 cup 18% cream
- 1 cup frozen peas
- 5 sheets phyllo pastry
- 1/4 cup butter melted
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.
Nutritional facts PER SERVING: about
- Sodium 883 mg
- Protein 37 g
- Total fat 22 g
- Cholesterol 144 mg
- Saturated fat 12 g
- Iron 24.0
- Folate 22.0
- Calcium 9.0
- Vitamin A 146.0
- Vitamin C 25.0