This lightened up version of chicken pot pie uses phyllo dough instead of puff pastry. It also uses leftover chicken or turkey, so it’s the perfect meal to make after Christmas. Best of all, it’s all made in one skillet so clean up is a breeze!
I am officially counting down the days till I go back to the rainy we(s)t coast for Christmas. I CANNOT WAIT!! Besides seeing our families, Adam and I have been looking forward to having wonton soup from our favourite little place in Chinatown in Victoria. We also have plans to eat our weight in sushi, since it’s so much cheaper (and tastier) on the west coast. YUM!
Chicken pot pie now holds a special place in my heart. It was my first non-pescatarian meal in eight years. I decided chicken pot pie would be a good meal to have for the occasion, since the chicken was hidden amongst veggies, delicious sauce, and puff pastry. Well, I thought wrong. Don’t judge me, but I actually cried when I ate my first bite. Eight years is a long time to go without eating chicken, okay?! I felt like I was going against everything I stood for for the last eight years. In hindsight, the pot pie I made that night was delicious, but I probably should have eaten something that was more obviously chicken, like a baked chicken breast, or a rotisserie chicken, or something. Thats okay though, I got over it, and now I eat chicken all the time.
I wanted to make chicken pot pie this week, since I had half of a big roasted chicken in my fridge, but also because I had some phyllo dough left over from the smoked salmon canapés in last week’s post. If by any chance you happened to make my smoked salmon canapés, then you probably have half a box of phyllo dough in your fridge, and you’re probably wondering “What the heck do I do with all this phyllo?”. Well, I don’t know if you’ve noticed, but I love leftovers (just look at these delicious baked eggs, full of leftover chicken). This recipe is the perfect way to use up your leftover phyllo dough, and your leftover chicken (or Christmas/Thanksgiving turkey). Bonus: it’s a little healthier than chicken pot pie with regular pie dough or puff pastry!
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- 1/2 cup diced onion
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 cups sliced mushrooms (I used a mix of portobello, shiitake, and oyster mushrooms)
- 2 cups frozen veggie mix (corn, peas, carrots, beans)
- 2 cups cooked chicken, shredded
- 1/4 cup + 1 tbsp flour
- 1/4 cup olive oil or butter
- 1 1/2 cup milk*
- 4-5 sheets phyllo dough
- olive oil (or melted butter) for brushing phyllo
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- salt and pepper, to taste
- oil for cooking
- Preheat oven to 375°F.
- In a cast iron skillet over medium-high heat, saute onions, celery, and garlic, until onions are translucent and starting to brown.
- Add mushrooms, sauté until soft and slightly browned, about 2 minutes.
- Season with salt, pepper, thyme, and paprika.
- Remove mushroom mix from pan and set aside.
- In the same pan, over medium heat, add olive oil and flour, whisking to form a paste (roux). Cook the roux for about 2 minutes.
- Slowly add milk (or milk and chicken stock), while whisking constantly. You should have a thick creamy sauce at the end of this step.**
- Simmer the sauce for 5 minutes, then add the onion, celery, and mushroom mix, the frozen veggies, and the shredded chicken.
- Let this simmer for 5 minutes more.
- Working quickly, layer the sheets of phyllo, brushing olive oil or melted butter between each sheet, and on the top of the final sheet.
- Place the layered phyllo sheets over the skillet, making sure all the edges are tucked in so there is no phyllo hanging over the edge of the skillet. You can scrunch the phyllo up a bit for a more rustic look.
- Bake at 375°F for 20-25 minutes, or until the top is golden brown.
- * You can use half milk and half chicken stock for this step too if you want to, but I used only skim milk in mine.
- ** If your sauce is too thick, you can add more milk or chicken stock. It should have the consistency of a thick alfredo sauce.
- Leftovers of this are great, just keep it in the skillet and cover it with foil for storing it in your fridge. When you're ready to eat the leftovers, just put it back in the oven (with the foil on top) at 375°F for 15 minutes, then uncover and bake for 5 minutes more.