Phyllo-Topped Chicken Pot Pie

[migration] empty title 420 Author: Canadian Living Credits: [migration] empty title 420

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

Ingredients

  • 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
Pastry:
  • 5 sheets phyllo pastry
  • 1/4 cup butter melted

Method

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

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 146.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Phyllo-Topped Chicken Pot Pie