HomeCooking Chicken Pot Pie 

Chicken Pot Pie 

Posted in : Cooking on by : Sheila Tags: , , , , , , , , ,

My laptop has crashed…..yet again.  Remind me to never, ever buy a Dell laptop again!  This is the 4th or 5th time in the past 6 months, I believe. 

I admit that a lot of the problem is Windows, which, at best, is an unstable, badly vetted space & memory hog, but since I all have is Chrome, MediaHuman, Cricut and OpenOffice on it there should be no reason for it to crash. 

I don’t play games on it – learned my lesson there – so slow, all I did was die.  I don’t listen to music on it, I bought a bluetooth speaker that connects to my phone.  I don’t actually use my Cricut very much because the laptop is so incredibly slow it’s far too painful for my impatient self to bother with. 

I clear off my files probably once a month because that’s about how long it takes to fill up my OneDrive space.  So, there is really no reason to crash, but crash it does, with distressing frequency.  And I am not throwing good money after bad to get it fixed by someone.

One day, though, I’m going to put on some steel toed shoes and kick it to pieces.  I’ll clean it up when I’m done.

My laptop being broken again has nothing to do with anything really, I just wanted to gripe about it! 

I bought a Costco rotisserie chicken Friday evening for dinner and we didn’t even use half of it, and I have no room in the fridge so I wanted to use it up last night. 

I picked all the chicken off the bones (and tucked those away, safely in a freezer bag for future broth) and made a chicken pot pie. 

Just before Christmas, I bought tart shells, puff pastry and phyllo dough.  I decided to use phyllo for my pie crust last night.  Oh, wow!  Crunchy and amazing….do it, you’ll love it. 

Ingredients: 

  • 2-3 cups of cooked chicken, cut into chunks or shredded, whatever makes you happy 
  • 1 onion, chopped 
  • 1 zucchini, chopped 
  • 1 acorn squash, peeled and chopped 
  • ¼ cup flour 
  • 1-2 cups chicken broth (or leftover potato soup with bacon) or a can of mushroom soup or cream of celery 
  • ½ tsp marjoram 
  • ½ tsp garlic powder or chop up a couple cloves of garlic (I forgot to until just before I put it all in the oven, hence the garlic powder) 
  • 1 package of phyllo dough – the package I had was 16 sheets – I used ‘em all! 

An oven proof dish.  I used my cast iron braising pan….because I could! 

Heat up a couple tablespoons of olive oil and saute the onion and the squash until softened.  I actually added the zucchini at the beginning, as well.  It made the zucchini very soft, so if you’d like a little more bite to your zucchini, leave it out until you’re ready to put it in the oven. 

Sprinkle the flour over the vegetables and stir around until you can’t see raw flour anywhere. 

Add your broth….or soup…whatever you have and like.  Mix well.  The flour will thicken things up so your pie, if you are a little patient when it comes out of the oven, will stay in its crust embrace.  I was not patient, it did not stay in its assigned seat, I don’t regret a thing.  (this is extra funny, I think, because I have a tattoo on my shoulder that says “no regrets” – living up to it) 

Spray or oil your baking dish.  Preheat your oven to 400F. 

I split my phyllo into 4 stacks of 4 sheets each.  I laid 4 sheets across just over half of my pan, then the other 4 sheets across the other half, overlapping the sheets generously.  I added in my filling and did the same with the other two groups of 4 phyllo sheets as I did with the bottom.  I did lay the top sheets running the opposite way as the bottom sheets – not for any particular reason, just because that’s the way I roll. 

I then curled the dough over all around the pan.  There was plenty of dough from the bottom to roll with the top dough.  You could trim around, but I’m a bit of a dough fiend, so I just rolled mine. 

I did spray the top of the dough with some olive oil spray, very lightly, just for fun and then I baked until the dough was golden and crispy (I broke a piece off, just to test it). 

If you are patient, let the pie sit for 10 minutes or so to cool down a little bit, but I was not and cut into it right away.  Doing this lets the filling ooze, but that doesn’t bother me, not even a little bit! 

Crunch away at your pie! 

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