Chicken Pot Pie with Phyllo Dough
A creamy chicken pot pie with spinach, cremini mushrooms and Gruyère, topped with buttery phyllo sheets scrunched into golden flowers. A delicious way to use up cooked chicken, without making a bottom crust.
Ingredients
- 2 tbsp extra-virgin olive oil
- 57 g unsalted butter, divided
- 720 ml chopped spinach
- 227 g cremini mushrooms, sliced
- 1 small yellow onion, diced
- 2 large garlic cloves, minced
- 1 teaspoon fresh thyme leaves finely chopped
- ½ tsp fresh minced rosemary
- 1 tsp Diamond Crystal kosher salt
- ½ tsp ground pepper
- 31 g all purpose flour
- 480 ml whole milk
- 1 ½ tbsp chicken stock paste
- 960 ml cooked shredded chicken
- 180 ml freshly grated Gruyère cheese
- 85 g unsalted butter, melted
- 7 sheets phyllo pastry, defrosted if frozen
- Garnish: fresh thyme leaves
Instructions
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The night before making your pot pie, make sure to remove your phyllo dough from the freezer. Thaw in the fridge overnight.
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Preheat the oven to 190 °C. Grease a 11 x 5¾ cm pie dish (or something similar with 2L or 1920 ml capacity – a 12-inch cast iron pan could work too).
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To a high sided skillet or pot melt 2 tablespoons butter with the olive oil over medium-high heat. When the butter is melted, add the spinach and stir until wilted, about 3-4 minutes. Once the spinach is wilted, add the sliced mushrooms and sauté for 5-7 minutes until softened and most of the water is released from the mushrooms.
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Add the diced onion and cook until softened and starting to turn golden, 3-5 minutes.
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Add the minced garlic, fresh thyme leaves, minced rosemary, salt and ground pepper. Stir and cook for 1 minute, until fragrant.
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Add 2 tablespoons of butter and stir until melted. Once melted, add the flour and stir to coat everything in the pan - about 1 minute. Then, slowly pour in the milk, whisking until fully combined. Add the chicken stock paste and whisk to combine.
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Increase the heat to high and bring to a boil, once boiling, turn to medium-low heat and keep at a simmer, stirring often, until thickened, about 6-8 minutes.
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Once the sauce has thickened, turn the heat off and stir in the shredded cooked chicken and freshly grated Gruyère cheese until fully combined.
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Transfer the pot pie filling to the greased pie dish.
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Melt 6 tablespoons of butter. Divide the butter between the sheets of phyllo dough, lightly brushing a bit of butter onto one side of each sheet of phyllo. Then, use your hands to gather the edges of each phyllo sheet individually and gently scrunch each piece of buttered phyllo into the centre, to sort of look like a flower. Place each phyllo flower on the top of the pot pie filling and repeat until you’ve used 7 sheets of phyllo dough to cover the pot pie.
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Bake for 22-28 minutes or until the pie is bubbling and the phyllo is golden brown on top. Garnish with fresh thyme leaves and serve.
Notes
Committed to this collection by the hand of Hunter.
