Chicken Pot Pie

Pot Pie was a well known dish for Romans and Greeks. In the middle ages, pot pies were stuffed with nearly any meat people could get their hands on, whether it be duck, sheep, fish, beef, or chicken. Today, chicken is the most common protein for modern day pot pie.

  Americans have evolved this nutritional dish into a family-style entree that will please the tummies of the pickiest children. The recipe that I have created for y’all not only makes for a great family meal, but also a fun family activity. I for one absolutely love having tiny hands helping me in the kitchen, whether it be my toddler nieces or my teenage daughters.

  This chicken pot pie recipe doesn’t include the normal pie crust, but instead is topped with phyllo sheets making for a much lighter and crispier topping. My phyllo sheet presentation may look time consuming, but with extra hands, it makes for great family time and a beautiful dish. 

1 rotisserie chicken (shredded, makes for 3 ½- 4 cups)
1 large yellow onion (diced)
1 cup carrots (diced)
1 cup frozen corn
1 cup potatoes (small dices)
1 cup frozen peas or chopped green beans
5/6 cup melted butter (1/3 for filling, ½ for phyllo crust)
1 ¾ cup chicken broth
1/3 cup whipping cream
2 tbs fresh thyme (chopped)
10-15 phyllo dough sheets (cut into 2-inch squares)
Extra virgin olive oil
Salt and pepper to taste

1) Preheat oven to 375.
2) In a pot on medium high heat, add a little olive oil and the onions. Sauté onions for 3 minutes or until the onions are tender.
3) Add carrots and melted butter to the pot. Sauté until tender for around 3 minutes.
4) Slowly add flour into the pot while stirring until the flour has absorbed into the vegetable mixture.
5) Add chicken broth and cream into the pot. Stir well. Allow to lightly boil on medium heat for 2-3 minutes while stirring.
6) Add peas, potatoes, chicken, corn, salt, pepper, and thyme to the pot. Reduce heat to low and allow to simmer for 8 minutes or until the vegetables are tender and the stew has thickened. Remove from heat.
7) Lightly grease a 9×12 or oval baking dish with butter.
8) Pour the chicken stew mixture into the baking dish.
9) Crinkle each phyllo square and place them on top of the stew mixture until the whole dish has been covered in a single layer.
10) Lightly brush the phyllo shells with butter.
11) Tent the dish with aluminum foil making sure that the foil isn’t touching the phyllo. Bake for 15 minutes.
12) Remove the aluminum foil and bake for another 10-15 minutes or until the phyllo is crisp and golden browned. Serve. 

Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to.

Instagram: @Southrngritskitchen

More from Chelsea Gieselmann

Chanterelle Harvest Soup

I must admit, the recipe that I am presenting to y’all is...
Read More