Chicken Pot Pie is a classic American dish- perfect on those cold winter nights. In this recipe, we're making this meal a bit more elegant. Because, let's face it, meals look pretty in phyllo cups- worthy of a dinner party. There are no limits to the fillings! Get creative. A shrimp curry? Spinach and feta? Even desserts! Whatever your tastebuds desire! Shall we get cooking?
|I used ramekins to bake my phyllo cups.|
You can also use large muffin molds,
either a baking tray or individaul cups.
|For the mini "bites," I used a mini silicone muffin tray–|
the molds about 3/4 inch deep, 2 inches round– with space for 30 cups.
- One Package Phyllo Sheets
- 1.5 cups diced potatoes
- 3 large boneless/skinless chicken breasts, cubed*
- Extra Virgin Olive Oil
- 1 large red onion, peeled and diced
- 1.5 cups carrots, peeled and diced
- 1.5 cups peas, frozen or canned
- 1.5 cups button mushrooms, fresh or cannned
- 1.5 cups chicken stock (for homemade click here)*
- 1.5 cups white wine
- 1 cup crème fraîche, sour cream, or greek yogurt
- 2 tbsp. butter
- 2 tbsp. flour
- Herbes de Provence
- Tarragon, dried or fresh, to taste
- Salt and fresh ground pepper
- Red pepper flakes (optional)
- Flat parsley or chives, chopped for garnish
Instructions:Heat oven to the Phyllo's baking instructions (around 350°F). Lay 5-6 sheets of phyllo on top of a piece of parchment paper. Cut the phyllo into 8 individual squares, large enough so they fit into your ramekin/muffin mold and the edges peek out. Press the phyllo into the mold with the parchment paper. (The parchment makes for easy lifting.) Repeat. Bake the molds according to package instructions, around 10-12 minutes. Remove from the oven and set aside. If making the cups in advance, store in an airtight container until ready to use. Store any remaining phyllo sheets according to package instructions or wrap with plastic wrap and place in the refridgerator. While the phyllos are baking, bring a pot of lightly salted water to a boil. Boil the cubed potatoes for around 13 minutes. They should be soft enough to pierce with a fork, but not overcooked. Drain and set aside. Lightly salt and pepper and dust the chicken cubes with paprika. Lightly coat a large deep-sided pan or pot with extra virgin olive oil. Set the burner to medium-high and add the cubed chicken, cooking until the chicken is slightly golden. Add the onions and carrots to the pan, stirring occasionally and cooking until tender. Add in the peas, the button mushrooms, and the pre-cooked potatoes. Mix all ingredients together. Add the chicken stock and the wine, bringing the liquid to a boil, and then lowering the heat to a simmer. Add the crème fraîche. Stir. In a small bowl, combine the butter and flour, mixing it with you fingers. This is the "roux" to thicken the sauce. Add this to the chicken stew, stirring. Season with a pinch or two of herbes de Provence and salt and pepper to taste. Add in a few pinches of taragon and a dash or two of red pepper flakes, if desired to taste. Stir. When ready, serve the chicken in the pre-made Phyllo cups. Garnish with parsley or chopped chives.
Serve with an arugula salad with light balsamic dressing.
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