This recipe satisfies my most intense pot-pie yearnings, but it’s a bit more sophisticated than the familiar food of my childhood. I skip the lunch-room vegetable mix in favor of keeping it all green and white inside with aromatic leeks, crisp green beans, fresh herbs, and chunks of chicken and potato smothered in a creamy sauce, topped with a flaky blanket of phyllo.
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Put the remaining 1-2/3 Tbs, oil in a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter-sheet on top of each baking dish and brush with the oil. Repeat layering with all three layers. Tuck the edges of the phyllo into the dish rim. Sprinkle the top of each pie with the Parmigiano.
Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. Serve hot.
This is my second time making this dish. I like it though the first time it was a little bland. Not this time. I added carrots but kept the green beans too. I like the lightness of phyllo rather than pastry dough. To spice it up a bit and make it a little more savory, I add a small amount of soy sauce to the chicken and let it sit for a few mins then seasoned the chicken with the thyme, salt, pepper and garlic salt. I used more salt and pepper than the recipe called for and the result was exactly what I wanted. The chicken had a more peppery flavor. I'm not accustom to using leeks but I like them and will use again. But I really like shallots and so may switch to shallots next time. This recipe worked very well for me. The pot pie was delicious and flavorful. It's one of my favorite comfort foods and it should always be just perfect. My husband loved it.
The recipe DOES have onion (leeks) and garlic.In my experience there was too much liquid compared to other recipes. I think there may be a mistake in the addition of flour. Usually flour is combined with a fat to make a roux before whisking in liquid ingredients.Nice combination of green vegetables. Chicken Pot Pie is a comfort food, and is not generally known for striking flavors.
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