Best Chicken And Veggie Pie With Phyllo Top Recipes

PHYLLO CHICKEN POTPIE

Steps:

• In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender. , Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray. , Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again. , Bake, uncovered, at 425° for 10-15 minutes or until golden brown.

KOTOPITA: GREEK STYLE CHICKEN IN PHYLLO PIE

Steps:

• ​Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius.
• ​Wash the chicken with cold water and pat it dry. Make sure to remove anything that may be inside the cavity.
• ​Pour the olive oil over the chicken and season both sides with the herbs and spices.
• Cover the chicken with aluminum foil and bake for 40 minutes.
• ​Remove the foil and bake uncovered 40 additional minutes or until the chicken is fully cooked.
• Allow to cool completely.
• ​In the meantime make the filling by cooking the garlic cloves with the diced onions and oil in a pan for about 15 minutes or until soft.
• ​Add the diced bell peppers, season with some salt and pepper and cook 5-6 minutes or until they soften and release their juices.
• ​When the chicken is cool enough to handle, remove the meat and set the bones aside to make broth another day.
• Shred the meat or chop it. About 4 cups are needed for this recipe.
• ​Add the meat and the sautéed pepper mixture to a large bowl and mix well to combine.
• ​Make the béchamel sauce by combining the olive oil and flour to a saucepan. Cook over medium heat while whisking until it becomes slightly toasted.
• ​Add the milk, salt. pepper, and nutmeg. Whisk well to combine. Take care to not add too much salt. There will be lots of cheese in the filling which is already salty.
• Bring the mixture to a boil and continue whisking until it thickens enough to coat the back of a spoon.
• ​Remove from heat and add about a cup of this mixture to the eggs. Whisk to incorporate and to temper them.
• ​Add the egg mixture to the saucepan and whisk well to combine.
• Pour the béchamel sauce into the mixing bowl with the filling. Add the cheeses and mix well.
• ​Add some fresh thyme and taste to see if any more salt and pepper is needed.
• ​I always add a pinch of crushed red pepper flakes. It's up to you to do the same or to just leave it out.
• Set the filling aside.
• ​Note: Phyllo dough comes in various thicknesses. The thinner the phyllo, the more sheets will be in a pack. The thicker phyllo will have fewer sheets since it is sold by weight. I usually buy the #4 thickness. Any phyllo will do.
• ​Preheat the oven to 350 degrees Fahrenheit, 170 degrees Celsius.
• Remove the phyllo from its packaging. Separate it into 2 equal stacks. One will be for the bottom and the other for the top of the pie. I like to use a little more for the bottom and less for the top. It's a matter of personal preference. The pie will still be delicious either way.
• Brush the baking pan with melted butter.
• Take 2-4 sheets of phyllo and place them at the 12:00 position of the pan (as if you were looking at a clock)placing half in the pan and the other half should hang out of the pan.
• ​Drizzle some melted butter on top of the phyllo.
• Take 2-4 more phyllo sheets and place them at the 3:00 position of the baking pan, half in half hanging out.
• ​Drizzle them with some more melted butter.
• ​Take 2-4 more phyllo sheets and place them down in the bottom of the pan. Drizzle with melted butter.
• ​Take 2-4 phyllo sheets and place them at the 9:00 position of the baking pan. Drizzle with butter.
• ​Pour all of the filling onto the pan and cover it with the phyllo that is hanging outside of the pan.
• Drizzle with melted butter.
• ​Keep taking 2-4 stacks of phyllo and place them in the pan, tucking the edges in really well. Drizzle with melted butter until all of the phyllo runs out.
• ​Scour the pie into 12 equal pieces and pour the remaining butter all over the pie. Sprinkle thetop with some sesame seeds.
• ​Bake 45 -60 minutes or until the pie is golden brown on top and the filling is bubbling.
• ​Sometimes, it can take 1 hour and 15 minutes to be ready.
• Allow the pie at least 20-30 minutes to rest at room temperature so that the filling sets and it will be easy to slice and serve.
• Enjoy!

PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH

Steps:

• 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
• 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
• 3. ) 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.
• 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
• GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.

CHICKEN POTPIE WITH PHYLLO CLUSTERS

Steps:

• Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).
• Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.
• Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.
• Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).
• Stir in chicken, peas, artichokes, and chopped tarragon. Season to taste; transfer to a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.
• Preheat oven to 375°F. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces. Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.

CHICKEN POT PIE WITH FRESH VEGGIES

Steps:

• Place the stock and chicken into a saucepan and bring to a light boil. Turn occasionally and cook chicken for about 15 minutes or until it is no longer pink.
• In a large pot melt 1/2 of the stick of butter over low heat. Add the celery and onions, potatoes and carrots and cook on low heat, stirring often, for about 15 minutes. The veggies should only be crisp tender. Next add the fresh corn off the cob and the fresh green beans to the pot.
• Add the remaining 1/2 stick of butter, cut into chunks, and cook for about 7 more minutes with the lid on.
• Turn off the heat to the burner.
• Add the family sized can of Cream of Chicken Soup and the jar of Chicken Gravy along with the pepper. Stir all until well mixed. Chop the chicken into small bites and stir into the vegetable mixture.
• Line 2 deep-dish pie plates with pie crusts, fill each with 1/2 of this wonderful chicken and vegetable mixture. Then put a pie crust on top of each one.
• Seal the edges with a nice crimp, slip the top of the crusts, (I usually make a cute design in mine). Brush the whole top crust with some egg white.
• Using 3 inch pieces of aluminum foil, cover the edges so that they don't over-brown. Take these off during the last 15 minutes of baking.
• Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Enjoy!

CHICKEN AND VEGGIE PIE WITH PHYLLO TOP

Steps:

• Preheat oven to 220 degree celcius (200 for fan forced ovens).
• Mix milk and stock together.
• Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened.
• Add flour, cook, stirring until mixture bubbles and thickens.
• Take off the heat and gradually whisk in milk and stock mix until smooth. Return to heat and continuously mix until mixture boils and thickens.
• Add chicken, vegetables and parsley, stir until heated through.
• Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish.
• Place one sheet of pastry over filling; spray with cooking oil spray. Repeat this process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry inwards towards centre around edge of dish (forming a roll around the edge). Spray top of pastry with cooking oil spray.
• Bake uncovered, in hot oven for 10 minutes.