halfbakedharvest3.8
Skillet Chicken and Broccoli Pot Pie with Garlic Butter Phyllo Crust
A deliciously, cozy, one pot, and done recipe - love!
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
- ●knife
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 375 F.2. Melt together the olive oil and 4 tablespoons butter In a large oven safe skillet over medium heat. Add the shallot, 1 tablespoon thyme, and 1 tablespoon sage. Cook until the shallot is fragrant, about ⏱️ 5 minutes. Add the flour and cook until a paste forms and turns golden, ⏱️ 1-2 minutes. Gradually whisk in the wine and broth. Add the chicken and season with salt and pepper. Bring to a boil. 3. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for ⏱️ 10 minutes. Stir in the carrots, broccoli, celery, and cayenne, and cook until the chicken is cooked through, about ⏱️ 5 minutes more.4. Remove the skillet from the heat, then shred the chicken using 2 forks. 5. In a small bowl, combine 4 tablespoons melted butter, 1 tablespoon thyme, the garlic, and rosemary.6. Place 2 pieces of phyllo on a clean counter, one on top of the other. Brush the melted garlic butter over the phyllo. Top with 2 more sheets of phyllo (one on top of the other), placing it slightly off-center. Butter the phyllo. Top with 2 more sheets of phyllo (one on top of the other), again, placing it slightly off-center to create a circle. Now, repeat this layer with the remaining sheets of phyllo. Carefully place the phyllo over the skillet. Make 2-3 slits in the top of the dough with a sharp knife. Lay the sage leaves on top of the crust. 7. Bake until the phyllo is golden brown, ⏱️ 25-30 minutes. Let cool ⏱️ 10 minutes, then serve!
carrots, chopped4
Nutrition Facts
calories
665 kcal
serving Size
1 serving
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