If you like chicken pot pie but have been too intimidated to make it at home from scratch you will love this recipe. It has a simple twist, or two, on the traditional recipe. Phyllo Chicken and Root Vegetable Pot Pie is the 2015 Milk Calendar recipe for November. The name of this recipe gives away the two twists—phyllo and root vegetables.
Although phyllo can be tricky to work with, it is much easier than making pie crust from scratch—in my opinion (having failed at numerous “no-fail” pie crust recipes).
Phyllo is a very thin sheet of unleavened dough that is stacked in layers to give a flakey, tender pastry. You can find it in the frozen food section of your local grocery store. When you are ready to use it, make sure to allow several hours for defrosting, or put it in the fridge overnight, but don’t take it out of the package until you are ready to work with it. Preparing the phyllo is the last step in this recipe. Check out the recipe video if you are confused by the instructions, as I was. Here are a couple of helpful tips for working with phyllo in this recipe:
- When brushing the phyllo sheet with butter, it’s easiest to brush the outside edges first.
- A pizza cutter works really well to cut the dough.
- Make sure to keep the extra pieces covered with a damp cloth to prevent them from drying out—they can’t be recovered if they dry out.
This recipe takes advantage of the fall harvest and includes parsnips in addition to the other traditional root vegetables in chicken pot pie, potato and carrots. It also includes butternut squash—a winter squash, which is harvested in the fall but lasts well through the cold winter months. The flavour combination is sweet and earthy.
So there you have it—there is no reason not to make chicken pot pie at home from scratch when this recipe with two simple twists makes it so easy to do, and, results in a delicious, hearty dish that is perfect for the fall and winter.