Chicken Pot Pie in Phyllo Dough

AuthorGeo FoodsCategory

Ingredients

 1 large carrot, peeled and diced
 1 small potato or four fingerling potatoes, diced
 1 small yellow onion, diced
 ½ of an entire leftover chicken, meat pulled and bones removed
 2 tbsp unsalted butter
 2 tbsp unbleached all-purpose flour
 • Salt, to taste
 • Ground pepper, to taste
  cup heavy cream
 1 cup fresh or frozen green peas
 • Cooking spray
 1 package phyllo dough, cold but not frozen
 1 cup milk
  cup olive oil
 4 tbsp black seeds

Preparation

1

1. Preheat the oven to 400º.

2. In a medium saucepan, boil the carrot, potato and onion until soft (not mushy), about 10 minutes. Drain and set aside.

3. Meanwhile, use another medium saucepan to heat the butter over medium-low heat. Add the flour, salt and pepper and whisk to combine for about 2 minutes or until golden in colour.

4. Add the heavy cream and whisk to blend.

5. Add the chicken and cooked and strained vegetables. Add the peas and use a large spoon to combine. Set aside.

6. Spray a large rectangular glass baking with cooking oil.

7. Pull out the entire package of phyllo dough and cut it in half at the fold. Set aside half, particularly in the refrigerator if your kitchen is hot.

8. Place one sheet of phyllo on the bottom of the sprayed baking dish.

9. In a small cup, mix the milk and olive oil. Using a pastry brush, brush the top of the phyllo. Repeat this with all of the remaining phyllo dough sheets from the first half.

10. When you are done brushing the first half of phyllo sheets, spoon the entire chicken, cream and vegetable mixture onto the layer of phyllo.

11. Pull the second half of phyllo sheets from the refrigerator. Add the first sheet and brush the top with the milk/olive oil mixture. Repeat this until all of the remaining phyllo sheets are finished. Brush the top layer and then sprinkle the sesame seeds on top.

12. Bake in the heated oven for 20-25 minutes or until the top is a beautiful golden brown. Allow to cool for a few minutes before serving.

Related Recipes

Ingredients

 1 large carrot, peeled and diced
 1 small potato or four fingerling potatoes, diced
 1 small yellow onion, diced
 ½ of an entire leftover chicken, meat pulled and bones removed
 2 tbsp unsalted butter
 2 tbsp unbleached all-purpose flour
 • Salt, to taste
 • Ground pepper, to taste
  cup heavy cream
 1 cup fresh or frozen green peas
 • Cooking spray
 1 package phyllo dough, cold but not frozen
 1 cup milk
  cup olive oil
 4 tbsp black seeds

Directions

1

1. Preheat the oven to 400º.

2. In a medium saucepan, boil the carrot, potato and onion until soft (not mushy), about 10 minutes. Drain and set aside.

3. Meanwhile, use another medium saucepan to heat the butter over medium-low heat. Add the flour, salt and pepper and whisk to combine for about 2 minutes or until golden in colour.

4. Add the heavy cream and whisk to blend.

5. Add the chicken and cooked and strained vegetables. Add the peas and use a large spoon to combine. Set aside.

6. Spray a large rectangular glass baking with cooking oil.

7. Pull out the entire package of phyllo dough and cut it in half at the fold. Set aside half, particularly in the refrigerator if your kitchen is hot.

8. Place one sheet of phyllo on the bottom of the sprayed baking dish.

9. In a small cup, mix the milk and olive oil. Using a pastry brush, brush the top of the phyllo. Repeat this with all of the remaining phyllo dough sheets from the first half.

10. When you are done brushing the first half of phyllo sheets, spoon the entire chicken, cream and vegetable mixture onto the layer of phyllo.

11. Pull the second half of phyllo sheets from the refrigerator. Add the first sheet and brush the top with the milk/olive oil mixture. Repeat this until all of the remaining phyllo sheets are finished. Brush the top layer and then sprinkle the sesame seeds on top.

12. Bake in the heated oven for 20-25 minutes or until the top is a beautiful golden brown. Allow to cool for a few minutes before serving.

Chicken Pot Pie in Phyllo Dough

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