Mediterranean Chicken Pot Pie
Ingredients
- 2 tablespoon olive oil (plus more for brushing)
- ½ cup chopped white onion
- ½ cup chopped carrot
- ½ cup chopped celery
- ½ cup canned diced tomatoes, drained
- 2 ½ cups cubed or shredded roasted chicken
- ½ cup white wine
- 8 tablespoon unsalted butter
- ¾ cup flour
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon sweet paprika (optional)
- 1 ½ cups chicken broth (warm)
- 1 cup milk (warm)
- 12 Kalamata olives
- 3 tablespoon capers
- ½ cup quartered artichokes (frozen or jarred)
- 7 sheets of phyllo dough
Instructions
- Heat oven to 350°F.
- In a large stainless steel saucepan, heat oil over medium heat. Cook onion, carrot and celery for about 3 minutes, stirring occasionally. Do not let brown! Stir in canned diced tomatoes, chicken, and wine.
- Cover pan and let cook for about 5 minutes, stirring every once in a while. Transfer to a bowl and set aside.
- In the same pan, melt butter over medium heat. Whisk in flour, salt and pepper until well blended. Gradually whisk in warm broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon chicken mixture into a medium baking dish .
- Unroll phyllo dough and layer 7 sheets of phyllo on top of filling, brushing each with olive oil and crumpling sheets gently.
- Bake for 20-25 minutes or until crust is golden and crispy and filling is bubbly. Let stand for 5 minutes before serving with a sprinkle of fresh thyme on top. Enjoy!
Recipe Notes
Nutrition
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