Many American kids like myself grew up eating chicken pot pies at some point during their childhood, whether homemade or store-bought and frozen. I used to love them because they smelled delicious, were very filling and simply remniscent of simple comfort food.
I haven’t made chicken pot pies in years and recently have been craving this type of food, but I didn’t have pie crusts, the typical dough used, at the time of my craving–but I did have phyllo dough. I thought, Why not give it a try? Phyllo is pretty durable and I just love how it tastes in my Spinach Borek.
Sometimes we surprise ourselves in cooking. I was very happy with the result. Simple, halal comfort food at its best. Enjoy!
- 1 large carrot, peeled and diced
- 1 small potato or four fingerling potatoes, diced
- 1 small yellow onion, diced
- 1/2 of an entire leftover chicken, meat pulled and bones removed
- 2 Tb. unsalted butter
- 2 Tb. unbleached all-purpose flour
- salt, to taste
- ground pepper, to taste
- 2/3 cup heavy cream
- 1 cup fresh or frozen green peas
- cooking spray
- 1 package phyllo dough, cold but not frozen
- 1 cup milk
- 1/3 cup olive oil
- 4 Tb. black seeds
- Preheat the oven to 400º.
- In a medium saucepan, boil the carrot, potato and onion until soft (not mushy), about 10 minutes. Drain and set aside.
- Meanwhile, use another medium saucepan to heat the butter over medium-low heat. Add the flour, salt and pepper and whisk to combine for about 2 minutes or until gold in color.
- Add the heavy cream and whisk to blend.
- Add the chicken and cooked and strained vegetables. Add the peas and use a large spoon to combine. Set aside.
- Spray a large rectangular glass baking with cooking oil.
- Pull out the entire package of phyllo dough and cut it in half at the fold. Set aside half, particularly in the refrigerator if your kitchen is hot.
- Place one sheet of phyllo on the bottom of the sprayed baking dish.
- In a small cup, mix the milk and olive oil. Using a pastry brush, brush the top of the phyllo. Repeat this with all of the remaining phyllo dough sheets from the first half.
- When you are done brushing the first half of phyllo sheets, spoon the entire chicken, cream and vegetable mixture onto the layer of phyllo.
- Pull the second half of phyllo sheets from the refrigerator. Add the first sheet and brush the top with the milk/olive oil mixture. Repeat this until all of the remaining phyllo sheets are finished. Brush the top layer and then sprinkle the sesame seeds on top.
- Bake in the heated oven for 20-25 minutes or until the top is a beautiful golden brown. Allow to cool for a few minutes before serving.