Preheat the oven to 400°F. Season the diced chicken with garlic powder and freshly ground pepper and set aside. In a 2-quart saucepan, bring the chicken stock and water to a boil.
Meanwhile, heat the olive oil in a medium skillet and add the mushrooms and garlic. Season lightly with salt and pepper. Cook for 5 minutes or until mushrooms are soft. Once the mushrooms soften, set them aside in a bowl. Strain any liquid from the mushrooms.
Add in the potatoes and thyme leaves and lower the heat to medium. Simmer the potatoes for about 8 minutes until tender. With a slotted spoon, remove the potatoes and thyme to a bowl. Discard the thyme leaves. Add the carrots and onions to the stock and simmer for 4 minutes. With a slotted spoon remove the carrots and onions to the same bowl with the potatoes.
Add the chicken to the stock and simmer the chicken for 3 minutes. With a slotted spoon, remove the chicken to the same bowl with the vegetables. Reduce the stock until reduced to 1/2 cup, about 10 minutes.
Meanwhile, whisk the milk, half-and-half, and flour together in a bowl until very smooth. When the stock is reduced, slowly add the milk mixture to the stock, constantly stirring until thickened, but smooth. Add the sauce to the vegetables and season with salt and pepper. Add in the reserved mushrooms, peas, and parsley, and mix well.
Pour the mixture into a 9 × 13-inch pan. Set aside.
Spread one sheet of phyllo out onto a very lightly floured surface. Be sure to cover the remaining sheets of phyllo with a towel to avoid exposing to air. The phyllo will crack if exposed. Coat with the butter spray. Add another sheet of phyllo on top of the first sheet and coat with spray. Repeat this process until all 8 sheets are used.
Carefully lift the phyllo dough stack and place over the chicken vegetable filling. Tuck the edges under. With a sharp knife, make 3 diagonal slashes across the top of the dough. This will allow steam to escape.
Bake the chicken pot pie, uncovered, for about 30 minutes until the top is puffed and golden brown. Remove from the oven and let stand for about 5 minutes. Cut into squares.
FAQs
Can I use phyllo dough instead of puff pastry? ›
In some cases, you could use them interchangeably – like for a pie crust or strudel. But for things that are very fluffy and flaky- like Baklava – you'd definitely want to use Phyllo dough.
How many layers of filo pastry should I use? ›Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.
Is phyllo dough the same as pie crust? ›But, unlike puff pastry or phyllo dough, pie dough doesn't have layers. That doesn't mean it's not great! It is! It's buttery, tender, and ever-so-slightly flaky — it just doesn't puff up like puff pastry or have many ultra-thin, flaky layers like phyllo dough.
Do you have to butter each layer of phyllo? ›The magic of phyllo sheets comes in the layering. You'll brush oil or melted butter between each layer of phyllo. I'm using olive oil for this spinach pie. Oil the dish, add a sheet of phyllo, brush with oil, top with another phyllo sheet and repeat.
Is Pepperidge Farm puff pastry the same as phyllo? ›The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily.
Which is healthier phyllo or puff pastry? ›Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it's easy to use.
Do you have to cook filo pastry straight away? ›Good to know:
Filo pastry can be bought frozen (defrost for ~ 1 hr before use) or in the fridge section, ready to be used straight away. It's super thin and can dry easily once it's removed from it's packaging, so work quickly or use a damp kitchen towel to keep it covered and supple.
Place Filos onto grease proof paper on an oven-proof tray. Once oven is heated, place Filos in oven and bake for 30 minutes. Once cooked, allow to stand for five minutes before serving. TIP: If using a thermometer, cook to a core temperature of 75°C.
Do you need to blind bake filo pastry? ›It needs to be blind baked first. Press the dough into your pie plate & poke a few fork holes in the bottom. Then cover it with aluminum foil and pour pie weights or dried beans on top, to keep the pastry from rising.
How do you bake phyllo dough? ›Bake phyllo pies and pastries at approximately 350 F / 175 C on the rack just below the middle of the oven. Defrost properly following package and/or recipe directions. While working, keep unused phyllo covered to prevent drying. Don't throw out damaged, torn, or unused phyllo!
How to correctly store filo pastry during preparation? ›
Tip #3: Keep Your Phyllo Covered While You Work
Once you take a sheet off the stack, lay the towel back over the unused dough. Plastic wrap can also work, but I personally think the damp towel works the best. Pull the frozen package of dough out of the freezer the night before you want to use it.
Add a Layer
Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.
The sheets are always layered with oil or butter, which creates the crispy, flaky texture when baked.
Why do you put vinegar in phyllo dough? ›There are two key elements to promoting the extensibility necessary in the dough: adding vinegar to the dough, which weakens some of the gluten bonding, making it less elastic; and ample resting. Of course, it takes practice, just like working with any kind of dough.
What is a substitute for puff pastry? ›Phyllo dough can be a great substitute for puff pastry in dishes like spanakopita and baklava [2].
Is phyllo dough hard to work with? ›Let's just say that phyllo isn't the most forgiving dough. I learned this recently when developing this curried potato tart casserole recipe. Working with frozen phyllo dough takes patience and no small amount of finesse, but those crunchy, lighter-than-air layers are more than worth the effort.
How to bake with phyllo dough? ›Bake phyllo pies and pastries at approximately 350 F / 175 C on the rack just below the middle of the oven. Defrost properly following package and/or recipe directions. While working, keep unused phyllo covered to prevent drying. Don't throw out damaged, torn, or unused phyllo!
Does filo pastry puff up? ›Filo is a much drier dough that's stretched into paper-thin sheets, and it's layered with melted butter or oil much in the same way you layer sauce and noodles to make lasagna. Fewer layers plus distinct sheets of a dry dough equals less overall rise and a pastry that's more crunchy than puffy.