Hamdi Saidani This Pioneer Woman Chicken Pot Pie with Phyllo Dough is a flaky and crispy recipe, which is made with phyllo dough and chicken breast. It’s a restaurant-quality dish, ready in about one hour.
Pioneer Woman Chicken Pot Pie with Phyllo Dough Ingredients
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 lb chicken breast, cooked and shredded
- 1 cup peas, frozen
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper to taste
- 10 sheets phyllo dough
- ¼ cup butter, melted – for brushing
How To Make Pioneer Woman Chicken Pot Pie with Phyllo Dough
- Sauté the vegetables: Preheat the oven to 375°F. In a large skillet, cook the onion, carrots, celery, garlic, and olive oil over medium heat for 5-7 minutes, until the vegetables have softened.
- Make the gravy: In a separate saucepan, melt ¼ cup of butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Continue whisking as you slowly pour in the chicken broth. Cook for about 5 minutes, until the mixture has thickened.
- Combine the filling: Stir the heavy cream, thyme, rosemary, salt, and pepper into the thickened gravy. Add the cooked chicken and frozen peas to the skillet with the sautéed vegetables. Pour the gravy over the chicken and vegetable mixture and stir everything to combine.
- Assemble the pie: Grease a baking dish with butter. Layer 5 sheets of phyllo dough into the dish, brushing each individual sheet with melted butter. Pour the chicken filling on top of the phyllo layers.
- Top and bake: Top the filling with the remaining 5 sheets of phyllo dough, again brushing each sheet with melted butter. Bake for 35-45 minutes, or until the phyllo crust is flaky and golden brown. Let it cool for a few minutes before serving to allow the filling to set.
Recipe Tips
- How to handle phyllo dough: Phyllo dough dries out very quickly. While you are assembling the pie, keep the sheets you aren’t working with covered with a damp (not wet) kitchen towel.
- Can I use a different kind of meat? Yes, this recipe is excellent with leftover shredded turkey, especially after a holiday.
- How to get the crispiest crust? Be generous when brushing the phyllo sheets with melted butter. The butter is what creates the crispy, flaky, distinct layers.
- Can I prepare this ahead of time? You can make the filling a day in advance and store it in the refrigerator. Assemble the pie with the phyllo dough just before baking to prevent it from getting soggy.
What To Serve With Chicken Pot Pie with Phyllo Dough
The light, crispy crust of this pie pairs well with simple, fresh sides.
- A bed of wild rice or quinoa
- Roasted asparagus with lemon
- A simple arugula salad with a balsamic glaze
How To Store Chicken Pot Pie with Phyllo Dough
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The phyllo crust will lose some of its crispness upon reheating.
- Freeze: Freezing is not recommended for this recipe, as the phyllo dough will become soggy when thawed and reheated. The filling can be made ahead and frozen separately for up to 3 months.
Chicken Pot Pie with Phyllo Dough Nutrition Facts
- Serving: 1 serving
- Calories: 459kcal
- Carbohydrates: 27g
- Protein: 22g
- Fat: 29g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
My phyllo dough keeps tearing. What should I do?
Make sure your phyllo dough is completely thawed before you begin working with it. It’s very delicate, so handle it gently. A few small tears are okay and won’t be noticeable once the dish is assembled and baked.
Can I use milk instead of heavy cream?
You can, but heavy cream creates a much richer, thicker gravy. If you use milk, the filling may be a bit thinner.
Do I have to cook the chicken first?
Yes, this recipe calls for pre-cooked chicken. Using a store-bought rotisserie chicken is a great way to save time.
Try More Pioneer Woman Recipes:
Pioneer Woman Chicken Pot Pie with Phyllo Dough Recipe
Description
A sophisticated take on the classic, this pot pie features a rich, creamy chicken and vegetable filling topped with a light, crispy, golden-brown phyllo dough crust.
Ingredients
Instructions
- Preheat oven to 375°F. Sauté onion, carrots, celery, and garlic in olive oil until soft.
- Make a gravy by melting butter, whisking in flour, then slowly adding broth until thick.
- Stir cream and seasonings into the gravy. Combine gravy with the vegetables, chicken, and peas.
- Layer 5 phyllo sheets in a greased baking dish, brushing each with melted butter.
- Add the filling, then top with 5 more phyllo sheets, again brushing each with butter.
- Bake for 35-45 minutes until the top is golden brown and flaky.
- Rest for 5 minutes before serving to allow the filling to set.
Notes
- u003cliu003eWork quickly with phyllo dough and keep unused sheets covered with a damp towel to prevent drying.u003c/liu003eu003cliu003eFor an extra golden crust, ensure every layer of phyllo is brushed with melted butter.u003c/liu003eu003cliu003eLet the pie rest after baking; this helps the filling thicken so it doesn’t run when you cut into it.u003c/liu003eu003cliu003eUsing a rotisserie chicken is a great shortcut for the cooked chicken breast.u003c/liu003e
Pioneer Woman Chicken Pot Pie with Phyllo Dough Recipe
