Winter is not quite over, here in the Midwest. So, having said that, I still enjoy some warm comfort food during the cold months. This recipe came from a Pampered Chef cookbook, entitled “29 Minutes to Dinner, Volume 2″. (By the way, although I am posting about the cold and need for comfort, I am actually in sunny Florida today!! My family is taking a much needed long weekend getaway. I am sure I will post about the trip later. )
Skillet Phyllo Pot Pie
- 1/3 cup snipped fresh parsley, divided
- 1 jar (12 oz) chicken gravy. (Cream of Chicken gravy can be used in place of classic gravy.)
- 1/2 cup heavy whipping cream
- 1 tbsp rosemary/ herb seasoning mix
- 1/2 tsp salt
- 1 lb cooked chicken breasts (about 3 1/2 cups shredded)
- 1 tsp vegetable oil
- 2 garlic cloves, pressed
- 1 lb frozen mixed vegetable blend with asparagus, thawed
- 1 can (14 oz) quartered artichoke hears, drained
- 4 sheets phyllo dough (13×17 in.
- nonstick spray
- Prepare gravy mixture: Preheat oven, 450. Snip parsley. Combine 1/4 cup of parsley, gravy, cream, seasonings in to a small bowl.
- Prepare filling: Shred chicken. Add oil to 10 inch stainless steel skillet that is oven safe up to 500 degrees F. (do not use nonstick cookware); heat over medium heat 1-3 minutes or until shimmering. Add pressed garlic to skillet; cook 1-2 minutes or until fragrant. Stir in gravy mixture, chicken, vegetable blend and artichokes; cook 3-4 minutes or until heated through. Remove skillet from heat.
- Assemble pot pie and bake: For crust, place one sheet of phyllo on counter top, spray with nonstick cooking spray. Place second sheet of phyllo over first, pressing together to seal. Repeat to form a stack of four sheets. Place phyllo over chicken mixture, gathering to fit inside skillet. Spray phyllo with nonstick cooking spray. Bake 15 minutes or until phyllo is golden. Remove skillet from oven; sprinkle with remaining parsley and serve immediately.