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Sunday Supper

Sunday Supper: Chicken Pot Pie

Each Saturday evening we bring you a Sunday Supper recipe. Why Saturday? So you have time to shop and prepare for tomorrow, of course!

I'm actually on a mini vacation in Ithaca, New York, as I write this, and, ladies and gents, it is cold here. And that's got me thinking of hot, comfort food so I thought I'd share this chicken pot pie recipe that I like to make. It follows, after the jump.

Sunday Supper: Chicken Pot Pie

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About This Recipe

Ingredients

  • 1 tablespoon butter, plus 1/4 cup melted butter
  • 2 medium shallots, sliced thinly
  • 1 garlic clove, minced
  • Kosher salt, freshly ground pepper
  • 1 1/2 cups chicken stock
  • 2 tablespoons all-purpose flour
  • 4 medium carrots, cut into 1/4-inch-thick slices
  • 3 medium celery stalks, cut into 1/4-inch-thick slices
  • 4 cups shredded poached chicken
  • 3 tablespoons coarsely chopped fresh parsley, plus about 1/2 cup leaves for crust
  • 1/2 teaspoon finely chopped fresh tarragon
  • 1/2 cup frozen peas
  • 6 sheets frozen phyllo dough, thawed
  • Sea salt, for sprinkling (optional)

Procedures

  1. 1

    Preheat oven to 425°F. In a medium saucepan over medium heat, melt butter. Add shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring now and then, until shallots are translucent, about 3 minutes. Stir in 1 cup chicken stock. Whisk remaining 1/2 cup stock into the flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.

  2. 2

    Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8 1/2-by-12-inch) baking dish.

  3. 3

    Brush 1 sheet of phyllo with melted butter. Sprinkle with parsley leaves. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.) Drape crust over cooled filling; tuck in edges. Cut four 4-inch slits in crust for vents. Sprinkle with sea salt, if desired.

  4. 4

    Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.

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