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Summery Pot Pie

Early Summer 2014
201403030.jpg
food and drink

BY: Victoria Walsh

This comfort food classic is loaded with early summer produce and topped with delicate and flaky phyllo so it’s fit for warm weather. The filling can be prepared in advance. Simply press a piece of plastic wrap over filling. Refrigerate for up to 2 days. (Be sure to use fresh chicken breasts.) Reheat and then continue with steps 3 and 4.

½ cup (125 mL) unsalted butter
½ cup (125 mL) all-purpose flour
1½ cups (375 mL) whole milk (3.5%)
1½ cups (375 mL) chicken broth
2 tbsp (30 mL) chopped fresh tarragon
1 tsp (5 mL) salt and freshly ground pepper
4 cooked skinless, boneless chicken breasts, cut into small chunks
1 bunch Chinese broccoli, chopped
6 spring onions, chopped
2 cups (500 mL) snap peas, trimmed and sliced in half
1 sweet pepper, chopped
4 sheets defrosted phyllo pastry
3 tbsp (45 mL) butter, preferably salted, melted

1 Preheat oven to 375°F (190°C).

2 Melt 1/2 cup (125 mL) butter in a very large saucepan set over medium heat. Using a wooden spoon, slowly stir in flour. Cook, stirring frequently, for 2 minutes. Slowly whisk in milk and broth until incorporated. Whisk in tarragon, salt and pepper. Stir in chicken and vegetables. Cook, stirring occasionally for 5 minutes or until slightly warmed.

3 Meanwhile, prepare phyllo. Working quickly, remove a sheet of pastry to counter top. Cover remaining stack of phyllo with a damp kitchen towel. Lightly brush phyllo sheet with melted butter. Continue with remaining phyllo and butter, stacking prepared sheets on top of each other. Turn creamy chicken mixture into a 9 x 13-inch (3-L) baking dish.Carefully lift prepared phyllo stack overtop. Crimp edges.

4 Bake in centre of preheated oven for 20 to 22 minutes or until phyllo is lightly golden. Carefully cut through phyllo. Scoop servings into bowls. Serve warm with mashed potatoes to soak up the sauce.

Makes 8 servings

What to Serve

LCBO#:563338
$75.05  
LCBO#:556720
$2.80  
201403030.jpg
food and drink

Summery Pot Pie

Early Summer 2014

BY: Victoria Walsh

This comfort food classic is loaded with early summer produce and topped with delicate and flaky phyllo so it’s fit for warm weather. The filling can be prepared in advance. Simply press a piece of plastic wrap over filling. Refrigerate for up to 2 days. (Be sure to use fresh chicken breasts.) Reheat and then continue with steps 3 and 4.

½ cup (125 mL) unsalted butter
½ cup (125 mL) all-purpose flour
1½ cups (375 mL) whole milk (3.5%)
1½ cups (375 mL) chicken broth
2 tbsp (30 mL) chopped fresh tarragon
1 tsp (5 mL) salt and freshly ground pepper
4 cooked skinless, boneless chicken breasts, cut into small chunks
1 bunch Chinese broccoli, chopped
6 spring onions, chopped
2 cups (500 mL) snap peas, trimmed and sliced in half
1 sweet pepper, chopped
4 sheets defrosted phyllo pastry
3 tbsp (45 mL) butter, preferably salted, melted

1 Preheat oven to 375°F (190°C).

2 Melt 1/2 cup (125 mL) butter in a very large saucepan set over medium heat. Using a wooden spoon, slowly stir in flour. Cook, stirring frequently, for 2 minutes. Slowly whisk in milk and broth until incorporated. Whisk in tarragon, salt and pepper. Stir in chicken and vegetables. Cook, stirring occasionally for 5 minutes or until slightly warmed.

3 Meanwhile, prepare phyllo. Working quickly, remove a sheet of pastry to counter top. Cover remaining stack of phyllo with a damp kitchen towel. Lightly brush phyllo sheet with melted butter. Continue with remaining phyllo and butter, stacking prepared sheets on top of each other. Turn creamy chicken mixture into a 9 x 13-inch (3-L) baking dish.Carefully lift prepared phyllo stack overtop. Crimp edges.

4 Bake in centre of preheated oven for 20 to 22 minutes or until phyllo is lightly golden. Carefully cut through phyllo. Scoop servings into bowls. Serve warm with mashed potatoes to soak up the sauce.

Makes 8 servings

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