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.
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 9×9 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.
13. Pull the strips carefully apart and toss them into a bowl. Spray them with butter spray or cooking spray, whichever you might have.
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.
Here’s the handy printable…
Recipe adapted from Taste of Home by MyHandsomeHusband