The Washington Post

Chicken Pot Pies With Phyllo Crust

Chicken Pot Pies With Phyllo Crust 4.000

Scott Suchman for the Washington Post/food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Mar 9, 2021

Phyllo replaces traditional pie dough, making these individual pot pies easier to whip up on a weeknight. You can make the filling ahead of time and bake them as needed. The recipe calls for frozen vegetables, but if you have leftover roasted vegetables, toss them in. The pies are best if eaten right away, but can be frozen (see Make Ahead). Serve with a green salad. The recipe requires four 10- to 12-ounce ovenproof baking dishes or ramekins.

Active time: 20 mins Total time: 35 mins

Make Ahead: The filling can be made up to 3 days in advance.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 pound boneless, skinless chicken breast, trimmed and cut into 1/2-inch cubes
  • 1 medium yellow or white onion (about 10 ounces), halved and thinly sliced
  • 1 (10- or 12-ounce) bag frozen mixed vegetables (2 to 2 1/2 cups), defrosted
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne, plus more as needed
  • 2 cups no-sodium chicken broth, divided
  • 1/4 cup cornstarch
  • 1/2 cup sour cream, plus more as needed
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 tablespoon dry sherry (optional)
  • 1/4 teaspoon table salt, plus more as needed
  • Canola oil, or any neutral oil, for greasing ramekin
  • 6 (9-by-14-inch) sheets phyllo dough, defrosted (follow package directions)

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Directions

Position a rack in the middle of the oven and preheat to 425 degrees.

In a large nonstick skillet over medium-high heat, heat 2 teaspoons of oil until shimmering. Add the chicken and cook, stirring often, until it turns white, 2 to 3 minutes. Transfer the chicken to a plate.

Reduce the heat to medium, and add the remaining oil and the onions. Cook, stirring, until slightly softened, 2 to 3 minutes. Stir in the vegetables, thyme, nutmeg and cayenne and cook, stirring occasionally, until hot, 2 to 4 minutes.

Add 1 3/4 cups of broth to the skillet and bring to a boil.

In a small bowl, whisk together the remaining broth and the cornstarch, then whisk both into the broth in the skillet. Return the mixture to a boil and cook until thickened, about 2 minutes.

Turn off the heat and return the chicken to the skillet. Add the sour cream, Worcestershire sauce, sherry and salt, and stir to combine. Taste, and adjust the sour cream, salt and cayenne as desired.

Grease the four 10- to 12-ounce ovenproof baking dishes by lightly brushing with oil

When ready to bake, fill each ramekin with 1 cup to 1 1/4 cups of chicken mixture.

Divide the phyllo into 2 stacks of 3 three sheets each, coating each sheet lightly with the cooking spray before stacking. Cut each stack in half crosswise to create 4 stacks. Drape one stack over each baking dish, tucking in any overhanging edges.

Place the pot pies on a large, rimmed baking sheet. Bake 12 to 15 minutes (check after 12 minutes,) or until the filling is bubbly and the tops turn golden.

Let rest for 2 minutes before serving. Serve hot.

NOTES:

This filling also works well in a whole pot pie. Position a rack in the middle of the oven and preheat to 400 degrees. Make or buy 2 savory pie doughs (see related recipe). Roll out both doughs on a lightly floured surface to about 13-inch circles. Line a 9-inch, deep-dish glass or aluminum pie plate with one of the doughs. Spoon the warm filling into the crust-lined dish. Gently drape the second crust over the filling, trimming away any excess and sealing and crimping the edges. Cut four 1-inch slits into the top dough. Bake for 10 minutes, then reduce the oven temperature to 375 degrees and bake for an additional 15 minutes, checking after 10 minutes, until the crust is golden and the filling is bubbly. If the crust begins to brown too quickly, cover the crust edge with strips of foil. Let stand for at least 5 minutes before serving.

If you like your chicken pot pie creamier, you can use up to 1 cup of sour cream in the filling.

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Recipe Source

From recipes editor Ann Maloney.

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 427


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 5g 25%

Cholesterol: 88mg 29%

Sodium: 510mg 21%

Total Carbohydrates: 41g 14%

Dietary Fiber: 5g 20%

Sugar: 4g

Protein: 32g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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