Because with every fall comes a new pot pie recipe!
It just wouldn’t be fall otherwise. Pot pies are kind of like chili in that way, both are quintessential fall dinners, and since I already made chili, it’s time for pot pies!
I decided to make autumn inspired pot pies, because you know me, I can’t help but spruce up the classics just a bit. I mean, it’s what I do. Plus I am full on obsessed with autumn ingredients right now. But I’m thinking you guys have probably realized this already.
Serious talk now though. I woke up on Monday to snow on the mountain tops and beyond frigid temperatures. I wore TWO sweatshirts all day long because my kitchen was FREEZING and I just couldn’t handle it. I also allowed Asher to totally skip school for no other reason than that we were both cold and wanted to bake together all day. I had Halloween goodies to make and clearly I NEEDED little sister’s help. Since I was still watching her and the parents were off in the hot state of Florida soaking up the sunshine….and the drinks, I made the call.
We just needed more sister time, and since it was our last day together (parents returned Monday afternoon) it just seemed fitting. Don’t judge. I am the big sister. Not the parent. Meaning I can make fun calls like this one.
Obviously, I have zero parenting skills, oops.
Anyway, she pretended she was in the Harry Potter films and made pretend potions all while eating brownies and finger dipping through the whipped cream. And then it started to get dark, at like five freaking thirty, it literally looked like it was going to snow – SNOW!
So we took a vote and decided, one – we needed hot chocolate, and two – it was time to switch to Christmas music and have a ten minute dance party. When the ten minutes were over we would then return to all things Halloween and pretend the Christmas thing never happened.
So shh…it’s out little secret and can never be mentioned again.
As far as Mondays go, I say that one gets a two thumbs up. But little sister is gone now, the house is quiet and I should probably start focusing my brain again.
SO…can we talk about this phyllo dough crust situation??
It’s a GOOD situation, a really good situation. Don’t get me wrong, I love a good crust and I have an amazing pie crust recipe, BUT sometimes as far as chicken pot pies go, I find there can be just a little too much bread crust for my liking. It has to be the right crust and just the right amount of it.
I am a pretty huge fan of phyllo dough, so naturally this little crust atop my pot pies was bound to happen sooner or later. It’s an easy way to make a homemade pot pie really shine… and well, the flaky layers just never, ever, fail…THE BEST.
SIDE NOTE: last fall I made a Spanakopita Stuffed Spaghetti Squash and it was topped with phyllo dough. It too is a killer healthy fall dinner, you’ve got to try it!
As far as the fillings go, I went with butternut squash, mushrooms, sage and thyme. I also added a little apple flavor by poaching my chicken in apple cider and butter.
Yes. I went there. Chicken poached in apple cider and butter, it’s as perfect as it sounds…and SO moist. No dry chicken here.
Also, my one little pet peeve about chicken pot pies are not to have a dry, no soupy filling. I love a creamy, extra saucy pot pie, so that’s what this recipe is. If you prefer pot pies to be a little more firmed up on the inside, I recommend reducing the amount of liquid in the sauce…but then not really, because I think the sauce is pretty amazing as is!!
Double also, instead of the traditional chicken broth in the filling, I used apple cider. I loved the subtle sweetness it adds to the dish, but if you think you might not like this, just use chicken broth. No biggie!
And finally, aren’t my little Mini Staub Cocottes so stinkin’ cute? I think I have them in all the colors. LOVE.
Autumn Chicken and Phyllo Dough Pot Pies.
Servings: 6 Pot Pies
Calories Per Serving: 976 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1-2 cups apple cider
- 3 tablespoons butter
- 1 pound boneless skinless chicken tenders breast or thighs (I used tenders)
- 2 tablespoons olive oil
- 1 small sweet onion chopped
- salt + pepper to taste
- 2 cloves garlic
- 1 cup butternut squash peeled + cubed
- 2 cups button mushrooms chopped
- 6 leaves fresh sage chopped
- 1 tablespoon fresh thyme chopped
- 6 tablespoons butter
- 1/3 cup flour
- 1 1/2 cups chicken broth or use apple cider
- 2 cups milk
- pinch of cayenne pepper
- 1 cup frozen green peas
- 18 sheets phyllo dough
- melted butter or olive oil for brushing
- roasted pumpkin or butternut squash seeds optional
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- Add the apple cider, butter and chicken to a large pot and set over high heat, covered. Bring to a boil and then reduce the heat to a simmer. Simmer 20 minutes or until the chicken is cooked through. Remove the chicken from the cider and allow to cool. Shred the chicken with two forks or your hands.
- Meanwhile, add the olive oil to a large skillet and set over medium heat. Once hot, add the onion and cook until softened and slightly caramelized, about 5 minutes, season with salt + pepper. Add the garlic, butternut squash and mushrooms. Continue to cook until the butternut squash is fork tender, about 10 minutes. Stir in the sage + thyme.
- To the skillet, add the remaining 6 tablespoons butter. Once the butter has melted add the flour and cook, stirring to incorporate for a minute. Slowly pour in the the chicken broth, milk and a pinch of cayenne. Bring the sauce to a low boil and then reduce the heat and stir in the peas. Simmer for 5 minutes or until the sauce has thickened. Remove from the heat. Stir in the shredded chicken. Taste and season with more salt + pepper if needed.
- Preheat the oven to 375 degrees F.
- Lightly grease 6 (8 ounce) ramekins with butter or cooking spray.
- Divide the chicken mixture evenly among the ramekins. Lay three pieces of phyllo dough flat on your counter. Liberally brush the top sheet with melted butter and squish the the sheets together to fit over top of your ramekin. Repeat with the remaining dough. Place the pot pies on a baking sheet and bake for 30 minutes or until the phyllo dough is golden and the filling is hot. Serve with fresh thyme and toasted pumpkin/butternut squash seeds if desired.
So now we eat, right?!? Yes. <–MAKE THESE. EAT THESE…have EXTRA happy stomachs. Wednesday + Autumn Chicken and Phyllo Dough Pot Pies = Complete.