Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
6 servings

To serve three, use 1 1/2 tablespoons flour, cut the phyllo sheets into quarters, and scale remaining ingredients down by half. Bake the potpies in three (10-ounce) ramekins. (Tuck one quarter of phyllo sheets on top of each ramekin; discard remaining quarter.) Bake 15 minutes or until tops are golden. To reduce prep time, look for prechopped vegetables in the supermarket.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.

Step 3

Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.

Ratings & Reviews

rosieposie515's Review

kellielynne
February 12, 2013
After reading the reviews I only used 2 cups of milk and added extra salt, pepper and onion powder. I also doubled the chicken and veggies. Was nice and creamy and had great flavor. I'd definitly make it again

Zafiroamante's Review

henry1118
April 17, 2012
This dish was excellent! I tweaked the recipe using leftover pork tenderloin; 1 can of coconut milk instead of cow's milk; a quarter cup of beef stock; and cut out the flour altogether. The cocnut milk is rather thick so the flour wasn't needed. Like others, I used dried thyme. The prep is a little time consuming, but worth the wait!

kellielynne's Review

stevem485
February 01, 2014
This took a very long time to prep and cook and in the end, was very bland. I wouldn't make this again without a lot of revisions. I'm very disappointed after all the work put in.

AshleyEvans's Review

RChu82
August 16, 2011
This was really tasty. It does need quite a bit more salt, but otherwise is delicious. You should eat right away as the phyllo dough gets soggy once covered (or stored), taking away that nice crisp; however, having said that, I thought the leftovers were delicious even with the soggy phyllo dough. Also, it cooks up very pretty!

CHBrown's Review

reyhaneh
October 06, 2013
I added 7 Tbl flour based on reviews saying it was runny. I used 2% milk instead of skim. Used fresh herbs and added a little dried thyme. I added about 1/4c of white wine to the broth.

dawnleblanc's Review

Mkforu
September 23, 2013
N/A

reyhaneh's Review

MichelleS
June 17, 2013
N/A

Antsbumblebee's Review

AshleyEvans
June 12, 2012
Good but kind of bland! Could definitely use another spice!

henry1118's Review

cookinginSD
March 26, 2012
This was excellent! I omitted the peas per my husband's request. This recipe is definitely a keeper. My husband took the leftovers for lunch the next day! :-)

sncrase's Review

CHBrown
September 11, 2011
I used sweet potato instead of the regular and doubled the carrots instead of using celery. We loved this dish. I loved that I could make it on Sunday, minus the phyllo, and refrigerate it for a weeknight meal. Just add the phyllo before cooking a bit longer. I added more seasoning and increase the amount of flour per the request of other reviewers and it turned out great. It was so big that we've gotten many meals out of this one.