Company Worthy Chicken Pot Pie
Dressed to impress
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Ever wish having a few friends over for an impromptu dinner was easier? The very word ‘entertaining’ takes me back to being a kid, in another era, watching my mom get an elaborate presentation on the table for guests. I’m less interested in this now, so the trick is having a few company worthy dishes in your arsenal — ones like this Chicken Pot Pie recipe.
Friends really are just happy to be invited
The Ina Garten’s of the world have been espousing for years, that what friends really want is just a chance to connect. And she’s a genius at the homemade-store-bought-combo dinner.
I have enough friends that barely-cook to know that inviting them over for grilled cheese would be greeted with euphoria.
Comfort in the everyday
My house is usually presentable, but never perfect. And I struggle to set a perfect table, despite having all the pieces necessary to do so. I have accepted that no one else’s house is perfect, either.
Besides, walking into a shrine does one of two things for guests:
- It ensures they will never invite you over because you’ve shamed them; or
- The perfection of what you’ve laid out makes them feel uncomfortable, rather than comfortable. They really just want to relax and put their feet up
The 30-minute meal
On regular nights, I’m the queen of the 30-minute dinner.
My new take is the 30-minute meal is probably just fine with others, as well. So, the trick is to gather your stand-out seasonal recipes and have them at-the-ready for entertaining, too.
Enter the pot pie
In the dark of winter, especially in Minnesota, all anyone really wants for dinner is something warm, satisfying, and at least borderline healthy. Making a dish, like a pot pie can be the perfect solution.
Here’s where I hesitate: The typical pot pie tastes amazing but can look and serve like slop. It can also tend toward the mushy. But it doesn’t have to be.
This recipe relies heavily on what you probably have have on hand, a bonus perk.
Some chicken breasts, or even meat pulled from a rotisserie bird, in a pinch, will work. Turkey also works.
The vegetables can be a mixture of what you have in your crisper drawer, or they can be pulled from frozen bags of mixed vegetables.
The ‘gravy?’ Skim milk with a touch of flour for thickening.
But the twist? Instead of biscuit topping or pastry topping, opt for puff pastry. Thanks to all the edges you can create with puff pastry, in no time you can have a blanket of crispy, beautiful, delicious topping.
How? It’s easy and mistake-proof. By that, I mean tear-proof.
Start by thawing 8 sheets of phyllo. Then, cut each sheet into quarters and make each piece a flower you stick into the top.
How? Pick up the puff pastry squares, one at a time, grab it from the middle and pinch. You’re making the “stem.” Then, furl the sides like petals. Don’t fuss with this, just furl. Each will be different, and that’s good.
Once you have a puff pastry “flower,” stick it about 1/4″ into your chicken and vegetable mixture. Pack these tightly or scatter them about the top – chef’s choice.
Just before placing in the oven, melt a bit of butter and lightly paint the tips of the “flowers.” Alternately, you can spray a bit of olive oil over the top.
Then, just 30-minutes later, you’ll have Company Worthy Pot Pie. Throw together a colorful salad, maybe some olives and you’re ready for company.
Phyllo-Topped Pot Pie
Print Recipe
Equipment
Ingredients
- 8 sheets phyllo dough, thawed, if frozen – see pkg directions
- 2 tsp olive oil
- 1 onion, chopped
- 3 tbsp flour
- 2 cups skim milk, or your choice
- 16 oz chopped vegetables, can be frozen mixed vegetables
- 2 pounds cooked chicken breast, cut into large cubes this could also be cooked turkey or even cubes of rotisserie chicken
- 1 cup sliced mushrooms, any type
- 2 tsp chicken broth base (concentrate), or Better Than Bouillon Chicken flavor
- 1/2 tsp mustard powder
- 1 tsp garlic powder
- 1 tsp rosemary
- 1 tsp salt
- pepper, to taste
- 1/2 cup shredded cheddar cheese
Instructions
- First, be sure to thaw phyllo sheets per package directions. Once unwrapped, be sure to keep covered with a damp towel and/or plastic wrap to keep from drying out. Preheat oven to 375°.
- In a large skillet, add the olive oil and the onion and cook, stirring, until softened, about 5 minutes.
- Add the flour and cook, stirring constantly until the onion is coated with flour, about 1 minute. Gradually stir in the milk; cook, stirring constantly, until the mixture boils and thickens, 4-5 minutes. Add the mixed vegetables, cooked chicken, mushrooms, broth base, mustard powder, garlic powder, rosemary, salt and pepper. Return to a boil, stirring occasionally. Remove from heat and stir in the cheese.
- Pour mixture into a 9" deep-dish pie plate or square baking pan. Make phyllo flowers: Cut sheets of phyllo into quarters. One piece at a time, grab the sheet from the middle bottom and pinch roughly 1/2" with fingers of one hand. With the other hand, pull the sheet upwards and twist into petal shape. Stick into top of chicken and vegetable mixture in whatever pattern you choose. Continue until top is covered or you are happy with how it looks. Don't worry if sheets tear, look uneven, or barely resemble petals of a flower! When you're happy with how it looks, give it a quick spray of olive oil or carefully brush with a bit of melted butter.
- Slide pot pie into oven and bake for 30 minutes, or until bubbling at edges. Let stand about 5 minutes before serving. Prepare for ooh's and aah's when they see what you've created!
