This is the chicken pot pie of my dreams. Creamy and comforting with a delicious flaky phyllo dough crust.
Ingredients
- 3 cups shredded chicken
- 2 leeks, cleaned and sliced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 stick + 2 tablespoons butter, divided
- 2 tablespoons Koroneiki Greek Extra Virgin Olive Oil
- 1/4 cup flour
- 1/4 cup white wine
- 3 cups chicken stock
- 1/3 cup heavy cream
- 1 teaspoon Herbs de Provence
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 roll phyllo dough (about 16 sheets), thawed
Instructions
- Heat the oven to 375 degrees.
- Heat 2 tablespoons of butter and 2 tablespoons olive oil in a large ovenproof skillet. Add the leeks, carrots, celery, garlic, salt, pepper and herbs de provence. Saute for 6-8 minutes until the carrots begin to soften.
- Stir in the flour until combined and cook for 1 minute. Add the white wine and simmer for one minute scraping up any brown bits on the bottom of the pan. Stir in the chicken stock and cream and simmer for 2 minutes until the sauce is slightly thickened. Stir in the shredded chicken and frozen peas.
- Next, top with the chicken pot pie with the phyllo crust. While working with the phyllo dough, keep it moist by covering with a damp towel and working quickly. Melt 1 stick of butter. Uncover 1 sheet of phyllo and place on top of the damp towel. Brush with melted butter, then crinkle the dough and place on top of the chicken. Repeat for all sheets of dough working 1 at a time until the chicken is covered. Brush with remaining butter.
- Cover the chicken pot pie with foil and bake for 15 minutes. Remove the foil and bake for until 15 minutes until the top is golden brown. Rest for 10 minutes before digging in!
Takes 1 hour
Serves 4-6
