halfbakedharvest4.3
Autumn Chicken and Phyllo Dough Pot Pies.
A spruced up classic pot pie
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 25 min🔥 Cook: 1h 5m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●oven
- ●baking sheet
📝 Preparation Steps
1
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.
butter6 tablespoonsbutternut squash (peeled + cubed)1 cupmelted butter or olive oil (for brushing)roasted pumpkin or butternut squash seeds (optional)
2
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.
olive oil2 tablespoonsmelted butter or olive oil (for brushing)salt + pepper (to taste)garlic2 clovesbutter6 tablespoonsbutternut squash (peeled + cubed)1 cuproasted pumpkin or butternut squash seeds (optional)fresh thyme (chopped)1 tablespoon
3
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.
butter6 tablespoonsbutternut squash (peeled + cubed)1 cupmelted butter or olive oil (for brushing)roasted pumpkin or butternut squash seeds (optional)milk2 cupssalt + pepper (to taste)
4
Preheat the oven to 375 degrees F.
5
Lightly grease 6 (8 ounce) ramekins with butter or cooking spray.
butter6 tablespoonsbutternut squash (peeled + cubed)1 cupmelted butter or olive oil (for brushing)roasted pumpkin or butternut squash seeds (optional)
6
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.
butter6 tablespoonsbutternut squash (peeled + cubed)1 cupmelted butter or olive oil (for brushing)roasted pumpkin or butternut squash seeds (optional)fresh thyme (chopped)1 tablespoon
Nutrition Facts
calories
976 kcal
fat Content
80 g
serving Size
1 serving
fiber Content
19 g
sugar Content
14 g
sodium Content
463 mg
protein Content
82 g
cholesterol Content
101 mg
carbohydrate Content
472 g
saturated Fat Content
26 g
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