Chicken Pot Pie is one of my favorite meals. When I first lived on my own, I would buy the frozen chicken pot pies – simply because they were easy … and I thought they were oh so delicious. Then I tried my hand at making my own – and the frozen ones just don’t taste the same.
Now, I’m super picky about my pot pie. I don’t like it to be too oniony – and I hate big chunks of onion in it. I’m not a huge fan of green beans in my pot pie either, so I stick to the frozen veggies without them. If I’m feeling super adventurous (or I don’t have the veggies in my freezer), then I use fresh veggies instead.
We typically use phyllo dough instead of pie crust in our pot pie. It gives it a terrific crunchy aspect, and lightens it up just a tad. Once you try it this way, you may never go back to “real” pot pie again!
Chicken Pot Pie
Adapted from the Betty Crocker Cookbook
1/3 cup butter
1/3 cup flour
1/3 cup onion (chopped very small)
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
2/3 cup milk
2 cups cut up cooked chicken
1 package (10 oz) frozen vegetables (or 3 cups of fresh vegetables, chopped into small pieces)
5-10 sheets frozen phyllo dough, thawed
Heat butter over low heat until melted. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat.
Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Remove from heat. Pour chicken mixture into a 9 x 9 x 2 pan (or something similar).
Cut your phyllo dough into half-sized sheets. Scrunch up one half of one phyllo sheet and put it on top of the chicken mixture. Continue with half sheets until your mixture is totally covered with phyllo dough. I like to start in the corner and work my way to the other corner. Place dish on a baking sheet, just in case there’s any runover.
Bake at 375° for 30-45 minutes or until top is golden.