Pot Pie Makes A Comeback

Fillo Dough is ideal for more healthful, crispier pot pies

Comfort foods are in. Pot pies continue to be popular menu staples as well as homemade dishes that are perfect for family meals or entertaining at home. The classic dish is easy to serve and comes all wrapped up in an all-inclusive meal. Though pot pies are traditionally prepared with puff pastry, piecrust or homemade dough, substituting flaky Athens Fillo Dough preserves all the comfort but produces a more healthful pot pie.  Unlike piecrust and puff pastry, which are high in saturated fat and cholesterol, fillo dough is low in fat, is cholesterol- and trans fat-free. Like other prepared dough, fillo is available in the grocer’s freezer section. Layering fillo with cooking spray instead of butter can add different flavors, like butter and olive oil, while further reducing the fat content. In addition to health benefits, fillo can add visual appeal to pot pie dishes. For example, the flaky layers of fillo dough can cover the entire top of the pie, be cut into strips to create a lattice pattern or used as a full crust as the base and the top of the pie. With its light and flaky texture, fillo dough allows for the traditional taste of pot pie without the heaviness of traditional doughs. Whether creating full-size or individual pot pies, fillo complements many fillings.

For inspiration in the kitchen athensfoods.com provides recipes such as Phyllo Chicken Pot Pie with a creamy filling of chicken, carrots, peas, celery and onions. Vegetarian options can put a delicious spin on traditional pot pies like Baby Greens and Herbs Phyllo Pie, with a mix of greens and feta seasoned with basil, mint and oregano and Layered Vegetable Phyllo Bake, with a blend of vegetables such as zucchini and mushrooms. 
To create additional recipe variations, substitute chicken with hearty beef or lamb stew or a lighter seafood stew. Instead of a cream based filling, try a lighter broth or stock and thicken it with cornstarch to maintain the consistency. Keep in mind that the ingredient and flavor pairings can be limitless when preparing healthful homemade pot pies. 

About Athens Foods®
Athens® is the world's largest producer of fillo dough and fillo products, including convenient, pre-baked Mini Fillo Shells. With more than 50 years of experience perfecting fillo, Athens® is committed to continually creating new recipes, gourmet appetizers, handmade desserts and a full array of fillo delicacies. 

PHYLLO CHICKEN POT PIE

Ingredients
1 2 1/2 - pound chicken, cut into quarters
2 quarts water
1 tablespoon salt
2 cups carrots, medium diced
2 cups celery, medium diced
1/2 cup onions, chopped
1 cup fresh or frozen peas, thawed
3 tablespoons butter
3 tablespoons flour
2 cups reserved chicken broth
1 teaspoon chopped fresh basil
1 teaspoon salt
1 1/2 teaspoons ground black pepper
1/4 cup sour cream
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted

Place chicken, water and salt into 4-quart soup pot. Bring to a boil over high heat, reduce heat to low and simmer chicken until tender, about 1 hour. Remove chicken, cool and dice 2 cups of meat. Strain chicken broth into fresh pan.

Simmer carrots in strained chicken broth until tender, remove and add to diced chicken. Repeat this procedure with onions and celery. In small saucepan, over medium heat, melt 3 tablespoons butter. Stir in flour, mix well, and cook for 1 minute. Then whisk in 2 cups of strained chicken broth. Bring to a boil, stirring constantly, and simmer for 2 to 3 minutes, or until thickened. Remove from heat and cool slightly.

In large bowl, place chicken, cooked vegetables, thawed peas, and chicken broth, mixing lightly. Season with basil, salt and pepper. Cool completely and stir in sour cream.

To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top. Bake in preheated 350ºF oven for 30 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.

Note: You may also bake in 8 small ovenproof ramekin dishes or bowls. Follow the above instructions, overlapping the fillo and buttering them as you place into the individual dishes.

Yield: 8 servings

GENERAL FILLO DOUGH HANDLING DIRECTIONS 1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. 2. Carefully unroll fillo sheets onto a smooth, dry surface. 3. Cover fillo completely with plastic wrap, then a damp towel. 4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. 5. Microwave butter until melted. This will give you a lighter and flakier pastry. 6. Brush each layer of fillo with melted butter, margarine or oil. 7. To prevent edges from cracking, brush edges first and then work into center. 8. Be sure to brush the last layer of fillo with melted butter. 9. Fillings should be chilled and not excessively moist. 10. Fillo may be rolled and refrozen to store when not in use.