Pretty Pity Pot Pie

I had a few moments of self pity the other day as south-bound neighbours dropped off their perishables for us to enjoy while they soak up the sun in the Dominican. 

With sniffles and a cough that just won't stop, I walked Bella along the frozen lake in the bitter cold wind and felt sorry for myself - thinking "Gee, why aren't we going south with the rest of Tantallon?!

But then - I realized I have leftover chicken and broth in the fridge and WE will have chicken pot pie for dinner!!

I decided to call this recipe "Pretty Pity Pot Pie". 

In the movie, Waitress, the heroine played by Keri Russell is a waitress and genius pie maker who names her pies as to how she is feeling. It is a quirky, sweet film and I highly recommend it! But enjoy it with a Coconut Cream Pie instead of popcorn!

Take a look at this trailer: http://www.rottentomatoes.com/m/waitress/trailers/10889636

This chicken pot pie is traditional except for the pretty top of crispy golden phyllo pastry. It is sooooo pretty and better for you than a pastry top!

PRETTY PITY POT PIE

Warning Type A's: amounts of ingredients are approximate according to what you have available and your preferences.

Filling:

glug of Olive oil

2-3 stocks of celery, diced

1 onion, diced

Approximately 2-3 cups of veggies such as carrots, potatoes, sweet potato, peeled and cubed.

Approximately 2 cups Chicken broth

~ 1cup Cooked chicken, cubed

 1 tsp each dried oregano, rosemary, sage (improvise with herbs that you have!)

pinch salt and lots of freshly ground pepper

~ 2 cups of quick cooking veggies you have around: chopped broccoli (florets and stalks), frozen peas

1/4 cup flour or enough to thicken the broth

Pretty Top:

4-5 sheets of phyllo pastry

1/4 cup olive oil or melted butter

1. Heat a good sized soup pot over medium heat and add a glug of olive oil 

2. Add the onion and celery and saute for a couple of minutes.

3. Add the diced vegetables and stir. 

4. Add a couple of cups of chicken broth, cubed chicken, herbs and salt and pepper. Let the veggies simmer until almost soft, about 10-15 minutes.

5. Take out about 1/4 cup of the broth and put in a small bowl. Whisk in the flour to thicken. Add this mixture back to the broth and stir. Do this again if it does not thicken up to your liking.

6. Add the quick cooking veggies such as broccoli and peas. Simmer for a few more minutes. Taste and adjust seasonings.

7. Ladle the filling into 1 or 2 pie plates or square pans. 

8. Preheat the oven to 425.

9. Spread 1 Phyllo sheet out on a cutting board. Brush with butter or olive oil

10. Scrunch it up with your fingers and place it on the pie filling. Repeat this step until the whole pie is covered.

Put it in the oven for about 15 minutes or until top is golden brown.

 

 

 Remove your pretty pie from the oven and give thanks for winter and all of its comforts!

"In the depths of winter I finally learned that within me there lay an invincible summer."

Albert Camus