Grillin' Magic, BBQ Sauces, Dry Rubs, Grills, Cutlery ACME

My Twist On Chicken Pot Pie 
Origin : Main Ingredient : Chicken 

chicken lemon zest phyllo dough 
chicken broth mushroom 
Quantity Measure Item 
2 bone-in skinless chicken breasts (about 1 3/4 pounds) 
4 Cups chicken broth, low-sodium canned or homemade 
2 Tablespoons olive oil 
3 large carrots, sliced into 1/2-inch rounds, (1 1/2 cups) 
8 button mushrooms, quartered 
2 ribs celery, sliced into 1/2-inch pieces 
12 Ounces baby or small turnips, peeled halved or quartered if large 
2 Teaspoons kosher salt 
1 Cup frozen pearl onions, thawed 
1/4 Cup all-purpose flour 
1 Tablespoon minced parsley 
2 Teaspoons minced fresh dill 
1/2 Teaspoon finely grated lemon zest 
3 sheets phyllo dough 
Olive oil spray 
Salt and pepper 
Paprika 

Instructions : 1. Spray 4 8-ounce ramekins with the olive oil spray and set aside. 

2. Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), 
and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to 
the touch, about 15 minutes. Remove chicken from the broth keep the broth. When the cool enough 
to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of 
the pieces are still a bit pink, don't fret, it finishes cooking in the pie.) 

3. Preheat oven to 400 degrees F. 

4. Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, 
celery, season with salt and cook until the vegetables are light brown, about 8 minutes. Add the 
onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour 
in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and 
simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, and pepper 
and remove from the heat. 

5. Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each 
 

layer. On the last layer, sprinkle with salt, pepper and paprika. Cut sheets in half, crosswise, and 
stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly 
into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the 
phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden 
brown, about 10 to 12 minutes. 

Serves / Time : 
Serves 4 Prep Time :25 
Serving Size Cooking Time :30 
Total Time :55 

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Grillin' Magic, BBQ Sauces, Dry Rubs, Grills, Cutlery

Chicken Pot Pie image
Chicken Pot Pie image
Brand: Grillin' Magic
Product Code: Chicken Pot Pie
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My Twist On Chicken Pot Pie 
Origin : Main Ingredient : Chicken 

chicken lemon zest phyllo dough 
chicken broth mushroom 
Quantity Measure Item 
2 bone-in skinless chicken breasts (about 1 3/4 pounds) 
4 Cups chicken broth, low-sodium canned or homemade 
2 Tablespoons olive oil 
3 large carrots, sliced into 1/2-inch rounds, (1 1/2 cups) 
8 button mushrooms, quartered 
2 ribs celery, sliced into 1/2-inch pieces 
12 Ounces baby or small turnips, peeled halved or quartered if large 
2 Teaspoons kosher salt 
1 Cup frozen pearl onions, thawed 
1/4 Cup all-purpose flour 
1 Tablespoon minced parsley 
2 Teaspoons minced fresh dill 
1/2 Teaspoon finely grated lemon zest 
3 sheets phyllo dough 
Olive oil spray 
Salt and pepper 
Paprika 

Instructions : 1. Spray 4 8-ounce ramekins with the olive oil spray and set aside. 

2. Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), 
and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to 
the touch, about 15 minutes. Remove chicken from the broth keep the broth. When the cool enough 
to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of 
the pieces are still a bit pink, don't fret, it finishes cooking in the pie.) 

3. Preheat oven to 400 degrees F. 

4. Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, 
celery, season with salt and cook until the vegetables are light brown, about 8 minutes. Add the 
onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour 
in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and 
simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, and pepper 
and remove from the heat. 

5. Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each 
 

layer. On the last layer, sprinkle with salt, pepper and paprika. Cut sheets in half, crosswise, and 
stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly 
into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the 
phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden 
brown, about 10 to 12 minutes. 

Serves / Time : 
Serves 4 Prep Time :25 
Serving Size Cooking Time :30 
Total Time :55 

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