Ok, so chicken pot pies aren’t anything genius, let’s be honest. But for some reason I was just really craving them the other day! The problem with pot pies? Sometimes the filling can be really thick and rich and putting them in an actual pie shell or topping with a thick biscuit mixture – although wonderfully tasty - can be way too heavy.
These little guys were perfect – not too heavy or rich and the phyllo dough topping was light and flaky, but still so flavorful and full of veggie, chicken-y goodness =)
The filling made enough to fill 3 good-sized ramekins almost to the top, which was perfect for me and the hubs. If you wanted to make more, just double the recipe!
This could also make a fantastic vegetarian pot pie as well…Just use whatever your fave veggies are in place of the chicken and use cream of celery soup and vegetable broth instead of cream of chicken and chicken broth! Oh the many possibilities of a pot pie =)
Mandi’s Mini Chicken Pot Pies
2 large chicken breasts, cooked and cut into chunks
2 garlic cloves, minced
1/2 sweet onion, chopped
1 small package fresh mushrooms
1 can cream of chicken soup
1/2 cup chicken broth
1 cup frozen peas
3 small carrots, thinly sliced
5 sheets frozen phyllo dough, thawed
1 TB butter, melted
Poppy seeds, optional
Preheat oven to 375 degrees.
Heat some olive oil in a large skillet over medium heat. Add onions, garlic, and mushrooms and saute about 5 minutes, or until fragrant and onions are beginning to soften and mushrooms are dark. Add cream of chicken soup and chicken broth. Stir. Add peas and carrots and stir well. Turn heat down and let simmer for about 10 minutes.
Add chicken, salt and pepper to taste, and stir.
Take the 5 sheets of phyllo dough stacked on top of one another and brush top layer with melted butter. Cut sheets to size for your ramekins (or if using one casserole dish, just leave assembled).
Spoon an even amount of chicken mixture into each ramekin. Lay phyllo dough on top of each ramekin and fold sides under as necessary to fit just to the sides of the dish. Place ramekins on a baking sheet lined with foil (trust me you want to do this – the filling will start to boil over a little bit!)
Bake for 20-23 minutes or until the filling is hot and bubbly and dough turns golden. Sprinkle with poppy seeds, if desired.