Autumn Chicken and Phyllo Dough Pot Pies recipe
- 2 tablespoons olive oil
- salt + pepper to taste
- 1 tablespoon fresh thyme chopped
- 3 tablespoons butter
- 2 cups milk
- 6 tablespoons butter
- 1-2 cups apple cider
- 1 pound boneless skinless chicken tenders breast or thighs (i used tenders)
- 1 small sweet onion chopped
- 2 cloves garlic
- 1 cup butternut squash peeled + cubed
- 2 cups button mushrooms chopped
- 6 fresh sage leaves chopped
- 1/3 cup flour
- 1 1/2 cups chicken broth (or use apple cider)
- 1 pinch cayenne pepper
- 1 cup frozen green peas
- 18 sheets phyllo dough
- melted butter or olive oil for brushing
- roasted pumpkin or butternut squash seeds (optiona
- Carbohydrate 43.784011904615 g
- Cholesterol 53.7546875263843 mg
- Fat 23.3235957965354 g
- Fiber 3.65119937363039 g
- Protein 8.66769418637763 g
- Saturated Fat 13.1355468684887 g
- Serving Size 1 1 Serving (367g)
- Sodium 392.150262034393 mg
- Sugar 40.1328125309846 g
- Trans Fat 1.81784864575191 g
- Calories 413 calories
Step-by-step
- Add the apple cider, butter and chicken to a large pot and set over high heat, covered. Bring to a boil and then reduce the heat to a simmer. Simmer 20 minutes or until the chicken is cooked through. Remove the chicken from the cider and allow to cool. Shred the chicken with two forks or your hands.
- Meanwhile, add the olive oil to a large skillet and set over medium heat. Once hot, add the onion and cook until softened and slightly caramelized, about 5 minutes, season with salt + pepper. Add the garlic, butternut squash and mushrooms. Continue to cook until the butternut squash is fork tender, about 10 minutes. Stir in the sage + thyme.
- To the skillet, add the remaining 6 tablespoons butter. Once the butter has melted add the flour and cook, stirring to incorporate for a minute. Slowly pour in the the chicken broth, milk and a pinch of cayenne. Bring the sauce to a low boil and then reduce the heat and stir in the peas. Simmer for 5 minutes or until the sauce has thickened. Remove from the heat. Stir in the shredded chicken. Taste and season with more salt + pepper if needed.
- Preheat the oven to 375 degrees F.
- Lightly grease 6 (8 ounce) ramekins with butter or cooking spray.
- Divide the chicken mixture evenly among the ramekins. Lay three pieces of phyllo dough flat on your counter. Liberally brush the top sheet with melted butter and squish the the sheets together to fit over top of your ramekin. Repeat with the remaining dough. Place the pot pies on a baking sheet and bake for 30 minutes or until the phyllo dough is golden and the filling is hot. Serve with fresh thyme and toasted pumpkin/butternut squash seeds if desired.
Dividing a casserole filling among six individual eight-ounce ramekins requires careful portioning so the liquid does not bubble over during baking. Simmering the poultry directly in apple cider infuses the meat with a subtle fruit sweetness, but raw starches must be thoroughly cooked out during the roux stage to avoid a pasty mouthfeel. Phyllo pastry demands specific handling because paper-thin sheets dry out instantly when exposed to ambient air. Brushing each layer with melted butter creates the necessary steam barriers between the delicate leaves for proper separation and shattering crispness. Unbaked assemblies can be wrapped tightly and frozen for up to one month, though frozen pastries require an additional ten minutes in a 375 degree oven to ensure the center reaches a safe temperature. When the pastry turns deep golden brown and the interior sauce bubbles vigorously at the edges, extraction from the oven must happen immediately to prevent the butter from burning.
