Description
Give the traditional chicken pot pie an exciting makeover by using flaky phyllo dough in place of the usual crust.
Ingredients
- 20 sheets Athens Phyllo® Dough (9″ x 14″ ), thawed
- 2 1/2 pound chicken, cut into quarters
- 2 quarts water
- 1 tablespoon salt
- 2 cups carrots, medium diced
- 2 cups celery, medium diced
- 1/2 cup onions, chopped
- 1 cup fresh or frozen peas, thawed
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups reserved chicken broth
- 1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
- 1 teaspoon salt
- 1 1/2 teaspoons ground black pepper
- 1/4 cup sour cream
- 1/4 cup butter, melted
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a 4-quart soup pot, bring chicken, water and salt to a boil over high heat. Reduce heat to low and simmer chicken until tender, about 1 hour. Remove chicken, cool and dice 2 cups of meat. Strain chicken broth into fresh pan.
Simmer carrots, onions and celery in strained chicken broth until tender, remove vegetables from broth and add to diced chicken.
In small saucepan, over medium heat, melt 3 tablespoons butter. Stir in flour and cook for 1 minute. Whisk in 2 cups of strained chicken broth and bring to a boil, stirring constantly. Reduce heat and simmer for 2 to 3 minutes, or until thickened. Remove from heat and cool slightly.
In large bowl, gently mix together chicken, cooked vegetables, thawed peas and chicken broth. Season with basil, salt and pepper. Cool completely and stir in sour cream.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Brush a 9” pie pan with melted butter. Place three sheets of phyllo in pan, gently pressing down and with excess evenly hanging over either side. Lightly brush with melted butter. Lay three more sheets of phyllo across the first three making a plus sign. Lightly brush with butter. Lay two phyllo sheets diagonally across pan, brush with butter. Lay two sheets of phyllo diagonally opposite, brush with butter. The phyllo in the pan should now resemble spokes on a wheel.
Pour chicken mixture on phyllo dough. Layer phyllo for top in same manner as bottom crust brushing each layer with butter. Roll and tuck top and bottom crust together cutting off any excess. Butter top and score where slices will be.
Bake 30 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
Note: You may also bake in 8″ small ovenproof ramekin dishes or bowls. Follow the above instructions, overlapping the Phyllo and buttering them as you place into the individual dishes.
