Chicken Pot Pies
Oct 22nd, 2008 by Yoko
Gridley rocks the house by sending in our first recipe to our new site! He is a good friend and neighbor, and a good cook to boot. I keep saying he and K should invite us over to dinner– and we’d be happy to reciprocate!
Here’s his awesome chicken pot pie recipe that I begged him to send me. I’m definitely going to give this a try- seems like a great fall dinner.
Ingredients
1 1/2 pounds boneless chicken breasts, cut into very small pieces
6 tablespoons unsalted butter
1 medium onion, chopped
5 medium carrots, cut into small pieces
8 oz mushrooms, sliced
1 large russet potato
1/3 cup unbleached all-purpose flour
1/4 cup dry white wine
3 cups low-sodium chicken broth
2/3 cup heavy cream
2 cups frozen peas, thawed
2 tsp thyme
2 tsp rosemary
Salt & pepper to taste
40 sheets Athens® Phyllo Dough (9″ x 14″), thawed
1 cup butter, melted
1. Season chicken with salt and pepper. Melt 3 tablespoons of the butter in a large pot over medium heat. Brown chicken, then transfer to a clean plate, leaving butter and chicken fat in skillet.
2. Add the remaining 3 tablespoons butter to the skillet and return to medium heat until melted. Add the onion, carrots, potato, mushrooms and 1/2 teaspoon salt. Cook until veggies soften, about 5-8 minutes. Stir in the flour, rosemary and thyme. Stir constantly, until incorporated, about 1 minute.
3. Stir in the wine and cook until evaporated, about 30 seconds. Slowly stir in broth and cream. Add frozen peas. Bring to a simmer.
4. Stir chicken into the sauce and simmer until heated through, about 5 minutes. Season the filling with salt and pepper to taste.
5. Making the pies themselves depends quite a bit on what sort of pans you’re using. Personally, I used 6-inch springform pans to make about five generous individual pot pies (one or two at a time). I’m sure you could also make a family-sized one in a traditional pie plate, but you’ll need to be a bit creative in how you arrange your phyllo dough.
To make my individual pies, cut the long edge of the the phyllo so that they are in squares. Grease your pans. Mold six squares of phyllo dough into the pans, brushing each layer lightly with butter as you put it down. Pour chicken mixture into pies. Top with two more squares, then fold the hanging edges over onto the top of the pie. Brush with melted butter, and then use remaining strips of phyllo to reinforce the tops of the pies, again, brushing each with butter. Score the top.
Bake in preheated 350ºF oven for 30-35 minutes or until golden brown. Let stand 5 minutes. Serve hot. (Using springform pans, it was fairly easy to transfer the pies intact onto the plates.)
oh my god this looks perfect for a fall comfort supper. i would like some now please. thanks.
Oh this thing has been making me drool every time i look at it on Flickr. I’m so glad you posted the recipe because I have been dying to make this. Can I also say that I love they way you use the tagging feature for your recipes. It makes total sense and I might just do that on my blog as well.
Yeah, this looks absolutely yummy, doesn’t it?
Jess– the tagging was Ace’s idea. It’ll be interesting to see how the tag cloud grows, the more recipes we post!