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Fillo Dough Chicken Pot Pie

Fillo Dough Chicken Pot Pie
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This amazing Chicken Pot Pie is a little bit unusual, I have to admit. Instead of calling for a traditional pastry crust, fillo dough (found in the freezer section of your local grocery store) is sliced into thin strips and arranged over the top of the filling. It creates a light, crispy topping that is absolutely delicious. And the filling…good gracious, the filling for this pie is something to dream about, ladies and gentlemen. It’s loaded with hearty potatoes, plump onion pearls, asparagus, mushrooms, tender chunks of chicken and a sauce that has layer upon layer of savory goodness. It’s kind of a “grown-up” version of chicken pot pie. However, my kids loved it just as much as MyHandsomeHusband and I. There were smiles all around.

I can’t wait to make this again.

I wish I was making (and eating!) it right this very moment.

Hope you try it, gang. You won’t be sorry. This is comfort food at it’s finest.

Fillo Dough Chicken Pot Pie Collage with Border

 

Serve This With

 

 

 

 

Creamy Vanilla Berry Salad or Pear and Pecan Salad with Balsamic Dressing
Whole Wheat Bread or Whole Wheat Muffins

 

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1. Grab a box of fillo dough, remove one roll from the box and allow it to sit on the counter to defrost. Place the remaining dough back into your freezer. You can find fillo dough at your local grocery store in the freezer section, most often with the other frozen dough.

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2. Chop 2 cups of potatoes into 1 inch cubes. I used some beautiful yukon gold potatoes, so I opted to leave the peel on.

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3. Heat a deep skillet up over medium high heat. Add 1 Tb butter and 1 Tb olive oil. Add the potatoes and sprinkle with salt and pepper. Allow them to saute for about 5 minutes or until the outsides are slightly golden.

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4. While your potatoes are cooking, grab 2 cups fresh pearl onions. (I would imagine you could use frozen pearl onions, I looked at a couple of grocery stores and couldn’t find any so I opted to use fresh. Boy, they are good! Go fresh if you can.) Chop the edges from each onion, peel the skin off and discard it. Put the onions in a small sauce pan and cover them with water. Bring them to a boil and allow them to cook for 3 minutes. Drain the water and set aside.

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5. Chop the bottom 2 inches off of each asparagus stalk and discard.

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Chop the asparagus and mushrooms into 2 inch pieces. Add them and the pearl onions into the skillet alongside the potatoes. Saute for an additional 3 minutes.

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6. Add 2 C chopped rotisserie chicken, 2 C hot water and 3 tsp chicken bouillon granules to the skillet.

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Add 3 Tb cooking sherry. (You can find this at your local grocery store. For those of you worried about the alcoholic content, rest assured that the alcohol will all cook out while the sauce simmers. If you would rather not use it, you can substitute 3 Tb chicken broth).

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7. Add 1/2 tsp dried thyme and 2 tsp dried parsley. Bring the mixture to a boil over high heat. Reduce heat to medium, cover and let the old girl simmer for 5 minutes.

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8. Combine 1/2 C milk with 3 Tb cornstarch. Stir it until it’s nice and smooth.

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9. Pour the cornstarch mixture into the skillet and give it a nice stir. Bring it to a boil and let it simmer and thicken for about 2 minutes. Remove the pan from the heat and add 2 Tb butter. Allow it to melt and stir it in.  Taste the sauce and add more salt and pepper to your liking.

10. Spray a 3 quart casserole dish (or deep 9×9 pan) with cooking spray and pour the yummy filling into it.

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11. Remove the roll of fillo dough from the package and cut it into 1/2 inch strips.

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13. Pull the strips carefully apart and toss them into a bowl. Spray them with butter spray or cooking spray, whichever you might have.

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14. Sprinkle the fillo strips over the top of the filling. Take a spoon and stir the strips into the filling, just a bit. You don’t want all of them to be immersed in the filling, just about half.
15. Bake at 425 for 10-15 minutes or until the top is golden brown.

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Serve…

spoon full

…and enjoy!

Here’s the handy printable…

Fillo Dough Chicken Pot Pie

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6 servings

Ingredients

10 sheets fillo dough (half a 16 ounce box)
1 Tb butter
1 Tb olive oil
2 C potatoes, chopped
salt and pepper
2 C fresh pearl onions
2 C mushrooms, chopped
2 C asparagus, chopped
2 C rotisserie chicken, chopped
2 C hot water
3 tsp chicken bouillon granules
3 Tb cooking sherry (or chicken broth)
1/2 tsp thyme, dried
2 tsp parsley, dried
1/2 C milk
3 Tb cornstarch
2 Tb butter

Instructions

1. Grab a box of fillo dough, remove one roll from the box and allow it to sit on the counter to defrost. Place the remaining dough back into your freezer. You can find fillo dough at your local grocery store in the freezer section, most often with the other frozen dough.
2. Chop 2 cups of potatoes into 1 inch cubes. I used some beautiful yukon gold potatoes, so I opted to leave the peel on.
3. Heat a deep skillet up over medium high heat. Add 1 Tb butter and 1 Tb olive oil. Add the potatoes and sprinkle with salt and pepper. Allow them to saute for about 5 minutes or until the outsides are slightly golden.
4. While your potatoes are cooking, grab 2 cups fresh pearl onions. (I would imagine you could use frozen pearl onions, I looked at a couple of grocery stores and couldn't find any so I opted to use fresh. Boy, they are good! Go fresh if you can.) Chop the edges from each onion, peel the skin off and discard it. Put the onions in a small sauce pan and cover them with water. Bring them to a boil and allow them to cook for 3 minutes. Drain the water and set aside.
5. Chop the bottom 2 inches off of each asparagus stalk and discard.
Chop the asparagus and mushrooms into 2 inch pieces. Add them and the pearl onions into the skillet alongside the potatoes. Saute for an additional 3 minutes.
6. Add 2 C chopped rotisserie chicken, 2 C hot water and 3 tsp chicken bouillon granules to the skillet. Add 3 Tb cooking sherry. (You can find this at your local grocery store. For those of you worried about the alcoholic content, rest assured that the alcohol will all cook out while the sauce simmers. If you would rather not use it, you can substitute 3 Tb chicken broth).
7. Add 1/2 tsp dried thyme and 2 tsp dried parsley. Bring the mixture to a boil over high heat. Reduce heat to medium, cover and let the old girl simmer for 5 minutes.
8. Combine 1/2 C milk with 3 Tb cornstarch. Stir it until it's nice and smooth.
9. Pour the cornstarch mixture into the skillet and give it a nice stir. Bring it to a boil and let it simmer and thicken for about 2 minutes. Remove the pan from the heat and add 2 Tb butter. Allow it to melt and stir it in. Taste the sauce and add more salt and pepper to your liking.
10. Spray a 3 quart casserole dish (or deep 9x9 pan) with cooking spray and pour the yummy filling into it.
11. Remove the roll of fillo dough from the package and cut it into 1/2 inch strips.
12. Pull the strips carefully apart and toss them into a bowl. Spray them with butter spray or cooking spray, whichever you might have.
13. Sprinkle the fillo strips over the top of the filling. Take a spoon and stir the strips into the filling, just a bit. You don't want all of them to be immersed in the filling, just about half.
14. Bake at 425 for 10-15 minutes or until the top is golden brown.
http://jamiecooksitup.net/2015/01/fillo-dough-chicken-pot-pie/

Recipe adapted from Taste of Home by MyHandsomeHusband



Post a comment!

7 Comments

  1. 1
    Erin R.
    January 22, 2015 at 4:00 pm

    Whoa! Awesome! I absolutely love fillo and in this dish you don’t have to be all fussy and worried about it tearing. Winner!

  2. 2
    Cindy
    January 22, 2015 at 4:06 pm

    sounds delicious! My husband and daughter hate chunks of onion in anything. I have to either mince it to nothing and only add alittle so the flavor isn’t too over powering or leave it out. Would you suggest just using onion powder in my case to add alittle flavor?

    • 3
      Jamie
      January 24, 2015 at 7:56 am

      Cindy,
      Yes, I would add just a bit of onion powder. Perhaps 1/4 tsp would do the trick. Best of luck to you! Let me know if you try it and how it turns out!
      ~Jamie

  3. 4
    Patti
    January 25, 2015 at 12:22 pm

    Jamie, the flavors in this dish are phenomenal! The fresh pearl onions make it all POP. And the fillo dough is brilliant. Thank you for all the time you take to being us your recipes. AND, the only ingredient I didn’t have in my pantry was the sherry.

  4. 5
    Barb G
    January 28, 2015 at 5:36 am

    Made this yesterday with leftover turkey and pearl onions from a jar (that is all my store had) and it was delicious! It was a perfect meal for post-blizzard cleanup. Good comfort food and easy to make. Thank you for the great recipe!

  5. 6
    Holly W
    April 26, 2015 at 6:54 pm

    Made this for Sunday dinner. It was yummy. My husband especially liked it. Word to the wise – this is NOT a 30-minute recipe, even with already-prepared chicken.

  6. 7
    Ginger
    May 5, 2015 at 8:12 am

    Jamie, this is the recipe. Thank you so much, you saved the day. I love your recipes; seems like I only use yours anymore. So good, so simple and always have things on hand (except pearl onions). Thanks

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