{"id":1259,"date":"2018-04-13T07:00:14","date_gmt":"2018-04-13T07:00:14","guid":{"rendered":"http:\/\/www.kitchenfairy.ca\/?p=1259"},"modified":"2021-04-25T19:38:30","modified_gmt":"2021-04-25T19:38:30","slug":"phyllo-topped-chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/www.kitchenfairy.ca\/staging\/1035\/phyllo-topped-chicken-pot-pie\/","title":{"rendered":"Phyllo Topped Chicken Pot Pie"},"content":{"rendered":"

\"Phyllo<\/p>\n

Imagine a traditional one-dish chicken pot pie that doesn’t require fussing with pastry dough!<\/strong><\/p>\n

My chicken pot pie is topped with scrunched up phyllo pastry sheets<\/strong>, which are so much easier than rolling out pastry dough. Underneath the beautiful golden crisp phyllo pastry, you\u2019ll find a hot, creamy stew loaded with chicken, leeks, carrots, celery, and peas<\/strong>. The result is an absolutely mouth-watering one-dish meal.<\/p>\n

\"chicken<\/p>\n

My family knows a good thing when they taste it. This phyllo topped pot pie reappears on our menu plan often. Although pot pies are typically a winter comfort food, we are perfectly happy to have it in winter, spring, summer or fall.  The season doesn’t matter, it\u2019s just so darn good!<\/p>\n

I can\u2019t believe I waited this long to share this phyllo topped pot pie on my blog. I\u2019ve made it so many times but never seemed to get around to photographing it. Every time I made it, the pie was eaten (or given away) before I could even get the camera out! This time I got smart and made it while no one was home. After taking some gorgeous photos of the pie fresh out of the oven, I had the wonderful advantage of enjoying the first scrumptious scoop while it was still warm. Looks like I\u2019m not giving this one away to anyone!<\/p>\n

\"chicken<\/p>\n

Cook chicken breasts as directed in the recipe, or as a time-saver, use a rotisserie chicken from your grocer\u2019s hot table<\/strong>. Even leftover cooked chicken (or turkey) you have on hand will work! Either way, you will need about 3 cups chopped or shredded chicken.<\/p>\n

What is phyllo pastry?<\/strong> They are wafer-thin sheets of unleavened dough typically used to make Middle Eastern or Greek pastries such as baklava, spanakopita or savoury pies. The delicate sheets need to be brushed with melted butter (or sometimes oil) and layered or scrunched up (like you do for this recipe). When baked the phyllo gets crispy and flaky. Store-bought phyllo pastry is so convenient and easy to use.<\/p>\n

You can find boxes of phyllo pastry in the freezer section of your grocery store.<\/strong> Each 450g box contains about 16 \u2013 18 sheets of phyllo. You will need about 8 \u2013 10 sheets for this recipe. Wrap and freeze the remaining sheets and use them for another pie another day. Just remember to thaw the phyllo in the fridge overnight or at room temperature for 3 hours<\/strong> or you\u2019ll never be able to unroll and separate the thin sheets!<\/p>\n

\"chicken<\/p>\n

Assemble and bake the pie directly in the ovenproof skillet you cook the stew in (as shown in photos). Alternatively, transfer the stew to a casserole dish before topping with scrunched phyllo sheets and bake it in the dish. Either way, you\u2019ll be guaranteed amazing results and a stunning looking finished dish that everyone will love.<\/p>\n

The pot pie is freezer friendly!<\/strong> But if you’re going to freeze it, be sure to use the casserole dish option. For freezing, simply assemble the pie (but do not bake), tent it with foil wrap (taking care not to crush the scrunched up phyllo topping) and pop it in the freezer. Thaw the pie overnight in the refrigerator and add about 10 minutes to the total baking time.<\/p>\n

<\/div>
\n\t
\n\t\t
\"\"<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Phyllo Topped Chicken Pot Pie<\/h2>\n\t
\n\t\tA traditional one-dish chicken pot pie that doesn\u2019t require fussing with pastry dough. A creamy stew loaded with chicken, leeks, carrots, celery and peas and topped with scrunched up phyllo pastry sheets. Cook chicken breasts as directed in the recipe, or as a time-saver use a rotisserie chicken or leftover cooked chicken (or turkey).\n\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t

Ingredients<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\t

Chicken<\/h4>\n\t\t\t\t\t\t