An irresistible crisp (but easy) phyllo crust tops these homey individual chicken potpies.
Make a double batch and freeze extras to have on hand anytime.
Serve with a butterhead lettuce salad with red onion and white-wine vinaigrette.
Add chicken; cook, stirring often, until it turns white, 2 to 3 minutes.
Remove to a plate.
Stir in vegetables and thyme; cook, stirring occasionally, until hot, 2 to 4 minutes.
Pour in 1 3/4 cups broth and bring to a boil.
Whisk the remaining 1/4 cup broth and cornstarch in a small bowl and add to the pan.
Return to a boil and cook until thickened, about 1 minute.
Off the heat, stir in the chicken, sour cream, salt and pepper.
Divide the mixture among four 12-ounce ovenproof baking dishes.
Make 2 stacks of 3 sheets of phyllo each, coating each sheet lightly with cooking spray before stacking.
Cut the stacks in half crosswise.
Drape one half over each baking dish.
Tuck in any overhanging edges.
Set the potpies on a baking sheet.
Bake until the tops are golden and the filling bubbly, 18 to 20 minutes.
Do not thaw before baking; bake at 400F for 50 minutes to 1 hour.
The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
