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Chicken Pot Pie

A recipe by Julie Van Rosendaal

Chicken Pot Pie

Total Time:

40mins

Prep:

10mins

Cook:

30mins

Skill Level:

Medium

Ingredients

  • canola oil, for cooking
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove
  • 1 tsp thyme or Italian seasoning
  • 8 skinless, boneless chicken thighs, cut into bite-sized pieces
  • salt and pepper, to taste
  • 2 Tbsp all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/4 cup whipping cream
  • 1/3 cup frozen peas
  • 4 phyllo pastry sheets, thawed
  • 2 Tbsp melted butter

How to Make It

Preheat the oven to 350˚F.

In a large skillet, heat a drizzle of oil over medium-high heat and cook the onion, carrot and celery for 3-4 minutes, until soft. Add the garlic and thyme and cook for another minute. Add the chicken, season with salt and pepper and cook for a few more minutes, until opaque.

Sprinkle with flour, add the stock, cream and peas and bring to a simmer, stirring until the sauce bubbles and thickens. Pour into a baking dish or pie plate, or into individual baking dishes. Scrunch each piece of phyllo and place on the surface, and brush with butter. Bake for 15-20 minutes, or until the pastry is golden and the filling is heated through.

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