Fresh Phyllo Chicken Pot Pie

Fresh Phyllo Chicken Pot Pie: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

Olive oil cooking spray

2 1/2 tablespoons (37 ml) olive oil, divided

3 boneless, skinless chicken breasts, cut into bite-size pieces

Salt and fresh-ground black pepper, to taste

1 medium leek, chopped

1 large carrot, peeled and chopped

1 stalk celery, peeled and chopped

2 medium Yukon gold potatoes, unpeeled and cut into bite-size chunks

2 cups (142 g) small broccoli florets

2 cloves garlic, minced

1/2 cup (64 g) flour

2 cups (475 ml) chicken broth

1 cup (235 ml) evaporated skim milk

1/2 teaspoon salt

1/4 teaspoon white pepper

1 short fresh sprig rosemary (about 3 inches, or 7.5 cm)

2 sprigs fresh thyme

1 1/2 cups (195 g) frozen baby peas, thawed

4 sheets phyllo dough, thawed

Cooking Instructions:

Preheat the oven to 350°F (180°C, or gas mark 4). Spray a 9 × 9-inch (23 × 23-cm) baking dish with olive oil and set aside.

Heat 1 teaspoon of the olive oil over medium-high heat and add the chicken. Sprinkle with salt and pepper to taste. Cook for a couple of minutes or until just lightly browned. Remove the chicken and set aside.

Add 2 teaspoons (10 ml) of the olive oil to the hot pan and add the leek, carrot, and celery and cook for 3 minutes, stirring frequently. Add the potatoes, broccoli, and garlic and cook for a minute or two longer.

In a small bowl, whisk the flour into the chicken broth and pour it over the vegetables. Add the evaporated milk, salt, white pepper, rosemary, and thyme. Bring the mixture to a boil, stirring constantly. Reduce the heat to a low simmer and cook, covered, for 7 to 9 minutes, or until the mixture thickens. Remove the rosemary and thyme sprigs and discard. Add the chicken and peas and stir to combine. Pour the mixture into the prepared baking dish.

Trim the phyllo dough sheets to 9 × 9 inches (23 × 23 cm). Place one sheet of the phyllo over the mixture to fit just inside the baking dish and brush very lightly with the remaining olive oil. Repeat with all four sheets. Place the dish on a foil-lined baking sheet (to catch any drips) and bake for 30 minutes or until filling is bubbling and phyllo is nicely browned.