Best Chicken Sweet Potato And Swiss Chard Phyllo Pot Pie Recipes

SWISS CHARD PHYLLO PIE

Steps:

• Grate the Comte cheese.
• Peel and grate the potato.
• Fill a large pot with water and put on high heat to boil.
• Wash the Swiss chard and remove the stems.
• Rip or chop up the chard.
• Add the chard to the water for about 4 minutes (until tender).
• Chop the onion while the chard cooks.
• Drain the chard and run under cold water.
• Squeeze out the excess water from the chard.
• Mix chard, onion, potato, cheeses and oregano in a large bowl (optional: add salt and pepper to taste).
• Add lightly beaten eggs (or use egg-beaters to avoid cholesterol like I do).
• Preheat oven to 400°F.
• Lay out one phyllo dough sheet on a non-stick baking sheet, lightly brush with olive oil.
• Place another phyllo sheet on top of the first, brush with oil.
• Repeat until you have used about five sheets of phyllo dough.
• Spoon the chard mixture onto the middle of the pile of phyllo sheets and spread it out (about 1/2 inch from edges).
• Layer the last five phyllo dough sheets (one by one, brushing each with oil) over the chard mixture.
• Bake for 35 to 40 minutes (phyllo crust should be light brown on edges, and very flaky).

CHICKEN AND SWEET POTATO POT PIE

Steps:

• Heat oven to 375°F Oil four 12 oz ramekins, or use a 9" pie plate.
• Heat the oil in a large skillet on medium heat. Add the onion, salt and pepper. Cook, covered, stirring occasionally, for 6 minutes. Add the sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 10 minutes.
• Meanwhile, shred chicken discarding bones and skin; set aside.
• Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in the wine and then the broth and bring to a boil.
• Add the chicken, peas, parsley, tarragon, and nutmeg.
• Divide the mixture among the prepared ramekins (about 3/4 C each).
• Using a 4" round cookie cutter, cut out 4 pieces of puff pastry. Place the pastry on top of the ramekins.
• Place the pot pies on a rimmed baking sheet (line with foil to catch drips). Brush pastry with beaten egg. Bake until puffed and golden brown, 20 to 25 minutes.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH

Steps:

• 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
• 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
• 3. ) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
• 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
• GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.

CHICKEN POTPIE WITH PHYLLO CLUSTERS

Steps:

• Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).
• Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.
• Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.
• Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).
• Stir in chicken, peas, artichokes, and chopped tarragon. Season to taste; transfer to a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.
• Preheat oven to 375°F. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces. Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.

CHICKEN-MUSHROOM POT PIE WITH SWEET POTATO CRUST

Steps:

• Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer from skillet to paper towels; drain and cool. Crumble; set aside.
• Discard all but 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
• Sprinkle mushroom mixture with flour; stir until moistened. Stir in broth and salt. Cook about 2 minutes, stirring frequently, until mixture boils and thickens. Stir in chicken; sprinkle with Swiss chard. Cover; cook 2 to 3 minutes or until Swiss chard is partially softened. Remove 1/4 cup of the Swiss chard; reserve. Stir bacon into mixture in skillet.
• Pour chicken-mushroom mixture into casserole. Heat sweet potatoes as directed on bag until 160°F; stir. Swirl reserved Swiss chard into sweet potatoes with spoon. Spoon evenly over mushroom mixture; spread evenly.
• Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown. Cool 5 to 10 minutes before serving.

CHICKEN, SWEET POTATO AND SWISS CHARD PHYLLO POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• Heat a large, shallow 10-inch cast-iron pan or Dutch oven up over medium-high heat.
• While the pan heats up, cut the chicken thighs into 1 1/2-inch pieces and season liberally with kosher salt and pepper.
• Once the pan is heated, add 2 tablespoons of the ghee and the chicken in a single layer, working in batches and adding more ghee, if needed. Cook for 2 to 3 minutes, flipping the chicken once halfway, until browned evenly. Remove with a slotted spoon or tongs to a plate (the chicken will not be cooked through).
• Reduce the heat to medium; add the onion, garlic and sage and cook, stirring, until fragrant and the onions start to soften, 2 to 3 minutes. Add the vermouth, scraping up any browned bits from the bottom of the pan.
• Add the chard to the pan and cook, stirring occasionally, until it starts to wilt, 3 to 4 minutes. Next, add the sweet potato and stock. Stir together and season liberally with kosher salt and pepper. Bring to a simmer, then stir in the mascarpone and Parmesan. Return the chicken to the pan, stir then remove from the heat.
• Place the phyllo sheets on a baking sheet and cover with a damp towel to prevent them from drying out. Place 1 of the phyllo sheets on a clean work surface then brush or dab with some of the melted butter. Crumple the sheet up like a piece of paper and place on top of the chicken filling. Repeat with the remaining phyllo sheets until the entire surface of the filling is covered, overlapping the sheets, if necessary. Drizzle any remaining butter on top and sprinkle with flaky sea salt.
• Transfer the pan to the oven and bake for 10 minutes. Reduce the oven temperature to 375 degrees F and bake until bubbly and the top is golden brown, 20 to 25 minutes. Remove from the oven and let cool for 5 to 10 minutes before serving. If the filling under the crust looks too wet, cook on the stove over medium heat to reduce some of the liquid, 5 to 10 minutes. Serve the pot pie in the pan.