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!
Notes
Two other great things about this pot pie: It can easily be doubled and put into a 9"x13" pan. Secondly? This can be fully assembled ahead of time - up to the point of working with the phyllo. Prepare filling, put into baking dish and refrigerate until ready. (Just remember if putting into oven cold, it may take longer than 30 minutes.) I promise you -- making the phyllo flowers is a 5-minute undertaking at the very end. Enjoy!
Servings: 6