Hot Chicken Salad Pot Pie

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Total Time
25mins
Prep
10 mins
Cook
15 mins

Digitalcookbook.tv A very different turn on a potpie, don't be afraid that you'll rip the phyllo sheets, it's of no matter--great recipe to get the kids involved in! Use a spoon to serve the filling and 1 phyllo bundle for each serving. TIP: Use plastic wrap to roll up and tightly rewrap any leftover phyllo and refrigerate it for up to a week.

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Ingredients

Nutrition

Directions

  1. Position a rack in the middle of the oven. Preheat the oven to 375°F Have ready a 9x2 inch round baking dish or glass pie dish.
  2. Filling:.
  3. In a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
  4. Spoon the filling into the baking dish, spreading it evenly.
  5. Topping:.
  6. Lay out the phyllo pastry sheets in a stack.
  7. Immediately cover them completely with a damp dish towel.
  8. Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
  9. Crumple it up lightly into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
  10. Repeat with the remaining 5 sheets, arranging it to cover the filling. You will have 6 bundles of phyllo covering the filling.
  11. Bake just until the phyllo topping is golden and the filling hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp.
Most Helpful

5 5

We had this for dinner last night and it was fantastic! I'm not afraid of cooking with mayo - I love the way it comes out - and I knew I'd like this recipe. I made a couple of amendments: First of all I halfed the recipe (there's only two of us) but kept the baking time the same (which seemed to work fine). Neither I or my other half are particularly fond of celery, so I omitted that and basically topped it up with extra chicken and a large leek. I used low fat mayo (just low fat - not extra low fat or anything) and wound up needing a little extra - about a cup and a half. Also, for the pastry, I used salted butter cos that's all I had in. The filo pastry was an excellent change though. We have a lot of pies with puff pastry (v unhealthy) and this was really different but still excellent. I will almost defintely use the filo pastry topping again on other dishes. This was a tasty dish that both of us enjoyed and would happily have again. Thanks for an excellent recipe Michelle!