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Chicken Pot Pie In Phyllo Recipe

Ingredients

How to make it

  • Place chicken, water and salt into 4-quart soup pot. Bring to a boil over high heat, reduce heat to low and simmer chicken until tender, about 1 hour. Remove chicken, cool and dice 2 cups of meat. Strain chicken broth into fresh pan.
  • Simmer carrots in strained chicken broth until tender, remove and add to diced chicken. Repeat this procedure with onions and celery. In small saucepan, over medium heat, melt 3 tablespoons butter. Stir in flour, mix well, and cook for 1 minute. Then whisk in 2 cups of strained chicken broth. Bring to a boil, stirring constantly, and simmer for 2 to 3 minutes, or until thickened. Remove from heat and cool slightly.
  • In large bowl, place chicken, cooked vegetables, thawed peas, and chicken broth, mixing lightly. Season with basil, salt and pepper. Cool completely and stir in sour cream.
  • To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top. Bake in preheated 350ºF oven for 30 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
  • Note: You may also bake in 8 small ovenproof ramekin dishes or bowls. Follow the above instructions, overlapping the fillo and buttering them as you place into the individual dishes.
  • Yield: 8 servings
  • GENERAL FILLO DOUGH HANDLING DIRECTIONS
  • 1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
  • 2. Carefully unroll fillo sheets onto a smooth, dry surface.
  • 3. Cover fillo completely with plastic wrap, then a damp towel.
  • 4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
  • 5. Microwave butter until melted. This will give you a lighter and flakier pastry.
  • 6. Brush each layer of fillo with melted butter, margarine or oil.
  • 7. To prevent edges from cracking, brush edges first and then work into center.
  • 8. Be sure to brush the last layer of fillo with melted butter.
  • 9. Fillings should be chilled and not excessively moist.
  • 10. Fillo may be rolled and refrozen to store when not in use.
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