A quicker hen pot pie recipe with a phyllo crust recipe for simplicity and crispness

That’s wherever this variation on the chicken pot pie techniques in. The filling of diced chicken and greens will come jointly rather speedily — chopping the chicken is the most time-consuming element.

After the filling is made, it can then be spooned into a ramekin and topped with squares of layered phyllo and baked in about 15 minutes. I bake off 1 or two for a solitary night’s food for me and my spouse. I tuck the filling and phyllo in the fridge and then, I take a break, skipping a night or two, ahead of reheating the filling, scooping it into ramekins again, freshly layering with phyllo and baking the second batch.

That crack can be all I require to enjoy the dish yet again. It’s leftovers, certainly, but simply because it is freshly baked, it doesn’t sense that way.

The hen combination is effortless to use in other means, much too. It is great spooned above egg noodles or cubed potatoes. (It also can be designed into a complete-size pie with conventional dough see Take note).

To jazz up this variation, I extra a splash of Worcestershire sauce and sherry, which I remarkably advise.

When I’m in a hurry, I toss in frozen veggies, but I have uncovered this dish is a wonderful way to use up leftover roasted veggies, far too.

The recipe is uncomplicated to change flavor-intelligent, as properly by subbing in other seasonings and herbs.

For example, slash the thyme, nutmeg and sherry and acquire it in another way by including a seeded, diced a jalapeño with 1/4 teaspoon chili powder, cumin, oregano and some fresh new cilantro for a Mexican-type pie or it’s possible mince a couple of garlic cloves and a teaspoon of freshly grated ginger and include that with a splash of white wine, a couple of sliced scallions and drinking water chestnuts.

I have discovered myself returning to this pantry-friendly preparation yet again and again, scanning my spice rack and crisper drawers to change the flavors to accommodate my mood.

It is my antidote to the drained-of-cooking, but still longing for heat-from-the-oven comfort and ease foodstuff conundrum. It’s pretty, way too.

Make forward: The filling can be created up to 3 times in advance. If the filling is chilled, warm it and then fill the ramekins before baking.

Notes: This filling also is effective properly in a entire pot pie. Position a rack in the center of the oven and preheat to 400 degrees. Make or buy 2 savory pie doughs. Roll out the two doughs on a flippantly floured surface to about 13-inch circles. Line a 9-inch, deep-dish glass or aluminum pie plate with 1 of the doughs. Spoon the warm filling into the crust-lined dish. Gently drape the second crust around the filling, trimming absent any surplus and sealing and crimping the edges. Slice four 1-inch slits into the leading dough. Bake for 10 minutes, then lessen the oven temperature to 375 levels and bake for an additional 15 minutes, examining soon after 10 minutes, until eventually the crust is golden and the filling is bubbly. If the crust commences to brown way too promptly, protect the crust edge with strips of foil. Allow stand for at minimum 5 minutes just before serving.

If you like your hen pot pie creamier, you can use up to 1 cup of sour product in the filling.


  • 3 teaspoons extra-virgin olive oil, divided
  • 1 pound boneless, skinless chicken breast, trimmed and lower into 1/2-inch cubes
  • 1 medium yellow or white onion (about 10 ounces), halved and thinly sliced
  • 1 (10- or 12-ounce) bag frozen blended veggies (2 to 2 1/2 cups), defrosted
  • 1 teaspoon dried thyme or 1 tablespoon fresh new
  • 1/4 teaspoon floor nutmeg
  • 1/4 teaspoon cayenne, furthermore far more as necessary
  • 2 cups no-sodium chicken broth, divided
  • 1/4 cup cornstarch
  • 1/2 cup bitter product, plus far more as essential
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 tablespoon dry sherry (optional)
  • 1/4 teaspoon table salt, additionally extra as needed
  • Canola oil, or any neutral oil, for greasing ramekin
  • 6 (9-by-14-inch) sheets phyllo dough, defrosted (stick to package instructions)

Step 1

Situation a rack in the middle of the oven and preheat to 425 degrees.

In a massive nonstick skillet about medium-high heat, heat 2 teaspoons of oil until finally shimmering. Insert the rooster and cook dinner, stirring frequently, till it turns white, 2 to 3 minutes. Transfer the rooster to a plate.

Stage 2

Lessen the warmth to medium, and add the remaining oil and the onions. Cook, stirring, right up until a bit softened, 2 to 3 minutes. Stir in the vegetables, thyme, nutmeg and cayenne and cook, stirring at times, until eventually sizzling, 2 to 4 minutes.

Insert 1 3/4 cups of broth to the skillet and convey to a boil.

Stage 3

In a compact bowl, whisk jointly the remaining broth and the cornstarch, then whisk each into the broth in the skillet. Return the mixture to a boil and cook until eventually thickened, about 2 minutes.

Change off the heat and return the hen to the skillet. Add the bitter cream, Worcestershire sauce (if employing), sherry (if using) and salt, and stir to combine. Flavor, and adjust the bitter product, salt and cayenne as ideal.

Move 4

Grease four 10- to 12-ounce ovenproof baking dishes by lightly brushing with oil. When completely ready to bake, fill each individual ramekin with 1 cup to 1 1/4 cups of rooster combination.

Stage 5

Divide the phyllo into 2 stacks of 3 three sheets every single, coating every single sheet evenly with the cooking spray before stacking. Cut every stack in fifty percent crosswise to make 4 stacks. Drape 1 stack more than just about every baking dish, tucking in any overhanging edges.

Stage 6

Spot the pot pies on a significant, rimmed baking sheet. Bake 12 to 15 minutes (test after 12 minutes,) or right until the filling is bubbly and the tops change golden.

Enable rest for 2 minutes right before serving. Provide warm.

Nourishment Facts

Energy: 427 Total Fat: 15 g Saturated Fats: 5 g Cholesterol: 88 mg Sodium: 510 mg Carbs: 41 g Dietary Fiber: 5 g Sugar: 4 g Protein: 32 g.

Recipe from recipes editor Ann Maloney.

Traci J. Lewis

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