Skillet Chicken Broccoli Pot Pie with Garlic Butter Phyllo Crust.
Ingredients
- 2 tablespoons extra virgin olive oil
- 8 tablespoons salted butter
- 2 shallots, thinly sliced
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage, + 8 whole sage leaves
- 1/2 cup all-purpose flour
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 4 cups low sodium chicken broth
- 2 small boneless skinless chicken breast, sliced in half
- kosher salt and black pepper
- 2 ribs celery, chopped
- 4 carrots, chopped
- 1 1/2 cups roughly chopped broccoli florets
- 1/4 teaspoon cayenne pepper
- 2-4 cloves garlic, grated
- 1 tablespoon chopped fresh rosemary
- 12-18 sheets frozen phyllo dough thawed
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Instructions
- 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!
Source
Original recipe: View Original