With the weather turned much colder, like today, and with nothing else to do, I created this chicken pot pie recipe. I wasn't in the mood to make dough from scratch, so I bought a package of pastry sheets... a new venture for me, as I never bought or used pastry sheets before.
The Bird: Place the chicken in a large soup pot and cover with cold water.
Add 4 carrots, cut in two, 4 celery, including the leaves, onion halved and peel left on, bay leaves, thyme, salt and pepper corns.
Place pot over medium heat, and slowly bring to a boil.
Once boiling begins, reduce the heat to low and simmer, covered,
Simmer, until the chicken meat falls off of the bones (skim off foam every so often). Simmer for approximately 1½ hours.
The Vegetables: While chicken is simmering, prepare the vegetables: dicing the vegetables all the same size, for a more even cooking.
Potatoes, diced small.
Carrots, diced small.
Celery, diced small.
½ sweet onion, diced small.
In a heavy-duty fry pan, melt the butter over medium heat.
Add carrots and celery to pan.
Sauté 5 minutes
Next, add the potatoes, sautéing another 5 minutes.
Then, add the onions, sauté another 5 minutes.
Season the vegetables with salt & pepper, to taste.
The Chicken:Once the chicken is tender, remove the pot from the stove; remove the 2 chicken breasts and placing them on a plate to cool slightly, so you can handle them without burning your fingers.
Strain the broth, reserve about a ½ cup. Discarding the vegetables and bay leafs, pepper corns, etc., leaving only the broth.
Place the reserve broth in the freezer, to cool off quickly
Break up the chicken, and return the chicken to pot. This is a good time to taste the broth, and if needed, season the broth with salt, pepper, and other spices to taste (I love using Fox Point Seasoning), if desired.
Slowly add the cold broth mixed with about ¾ cup flour and ½ cup milk. whisking constantly until sauce is smooth. Adding the peas at this time.
Simmer broth, stirring until thicken.
Add the potatoes, carrots, celery, onions, and peas to the pot. Bring to a boil, reduce heat, and simmer until
thickened, and the peas are tender, about 5 to 7 minutes.
Once peas are tender, remove, allowing the filling to cool thoroughly before you begin working with the phyllo dough.
Prepare a workspace that is large enough to spread out the roll of pastry dough, rolling the pastry sheet to a 10-inch by 15-inch rectangle.
Using a a knife, carefully cut the pastry dough (if too soft to cut, refrigerate for 20 minutes to firm the dough), to the desired size you need for your casserole or individual serving bowls.
Refrigerate the cut pastry dough if not baking immediately, to keep it firm... which results a flakier crust.
Spoon the chicken mixture into serving bowls, casserole, etc.
Remove the pastry sheets from the refrigerator and carefully place the pastry over chicken mixture, loosely... Because I don't seal the pastry to bowl, the steam naturally escapes.
Bake in the preheated 400 ºF oven for 30 to 40 minutes or until golden brown.
When golden, remove from oven and let stand 5 minutes, allowing to cool slightly. Serve hot
I hope you will make this recipe for Chicken Pot Pie With Phyllo this coming as the weather gets colder,!!