Phyllo-topped chicken pot pie
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Kid approved
préparation
20minutes
cuisson
1hour
servings
6
type of dish
Main course
préparation
20minutes
cuisson
1hour
servings
6
type of dish
Main course
Phyllo-topped chicken pot pie
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Kid approved
préparation
20minutes
cuisson
1hour
servings
6
type of dish
Main course
préparation
20minutes
cuisson
1hour
servings
6
type of dish
Main course
ingredient
  • 30 ml canola oil , divided
  • 500 ml mushrooms , sliced
  • 2 leeks (white part only) split lengthwise, thinly sliced (or one large onion, thinly sliced)
  • 2 carrot(s) , peeled and diced
  • 3 chicken breasts , boneless, skinless and cut into bite-sized pieces
  • 5 ml salt (or more, to taste)
  • 45 ml flour
  • 250 ml green beans , cut into 1-cm. (⅟₂-in.) pieces
  • 2 sprig(s) of thyme (fresh), leaves only, or 2 mL (½ tsp.) dried thyme
  • 3 sheet(s) phyllo pastry , thawed
  • To taste, pepper , freshly grounded
  • 30 ml canola oil , divided
  • 500 ml mushrooms , sliced
  • 2 leeks (white part only) split lengthwise, thinly sliced (or one large onion, thinly sliced)
  • 2 carrot(s) , peeled and diced
  • 3 chicken breasts , boneless, skinless and cut into bite-sized pieces
  • 5 ml salt (or more, to taste)
  • 45 ml flour
  • 250 ml green beans , cut into 1-cm. (⅟₂-in.) pieces
  • 2 sprig(s) of thyme (fresh), leaves only, or 2 mL (½ tsp.) dried thyme
  • 3 sheet(s) phyllo pastry , thawed
  • To taste, pepper , freshly grounded
prep time
  1. Preheat oven to 180°C (350°F). In a medium ovensafe saucepan or Dutch oven, heat 15 mL (1 tbsp.) oil over medium-high heat. Add mushrooms and cook until water evaporates and mushrooms start to brown, about 5 to 8 minutes.
  2. Add leeks and cook until softened, about 5 to 7 minutes. Stir in carrots and cook for 2 minutes.
  3. Season chicken with salt and add to vegetables. Sauté until chicken is lightly cooked on all sides, about 7 to 10 minutes.
  4. Add flour and stir until flour turns beige. Add green beans, broth, and thyme and cook over medium heat until mixture begins to thicken, about 10 minutes. Remove from heat. Season generously with pepper. Adjust seasoning as needed.
  5. Place one phyllo sheet on a work surface and brush with some oil. Fit sheet loosely over chicken mixture. Tuck excess phyllo under itself. Repeat with remaining 2 phyllo sheets. Sprinkle with pepper and bake for 30 minutes, or until pastry is golden and juices are bubbling.

Chef’s secret 

 

If sauce is too liquidy, make a paste with 15 mL (1 tbsp.) each butter and flour. Bring sauce to a boil, add paste, and whisk until sauce thickens. If sauce becomes too thick, simply add more chicken broth.