I’m Feeling Like a Pot Pie for Lunch!

Sometimes you just feel like making a true comfort food and what better way to say comfort than with a new version of an old classic. This pot pie is filled with all the classics, peas, corn, chicken and of course Idaho  potatoes that are diced for a chunky bite as well as mashed for a creamy texture which eliminates the need for flour or any kind of thickener. 

The phyllo dough adds a flaky pastry layer which helps to insulate the pot pie and keep it hot inside for soothing hot comfort meal anytime.

One Potato, Two Potato, Three Potato Pot Pie

4 tablespoon olive oil, divided
3-4 large Idaho Russet potatoes, about 3 cups diced
½ cup cream or half and half
1 cup cooked chicken, shredded
½ cup diced sweet onion
4 oz diced crimini mushrooms
2 cloves minced garlic
¼ cup fresh or frozen peas
¼ cup fresh or frozen corn
1½  cups chicken broth
4 oz garlic and herb Boursin cheese
Salt and pepper, to taste
1-8 oz roll phyllo dough
½ cup melted butter

Rub potatoes with 2 tablespoons olive oil and bake at 425 degrees until fork tender. (About 45-50 minutes) Cool potatoes until they are easy to handle. Peel and dice potatoes into bite sized pieces and set aside. Mash ½ cup potatoes and mix with the cream or half and half.

In a large skillet or Dutch oven, over medium heat, sauté onion and mushrooms in remaining olive oil until tender. Add garlic and sauté a minute longer. Add chicken, peas, corn and broth. Reduce heat to low and simmer 10-15 minutes or until broth is starting to reduce. 

Add Boursin, mashed potato and diced potatoes to the chicken mixture. Continue to cook until hot and creamy. Add salt and pepper. Set mixture aside. 

Unroll phyllo onto a flat surface and cut dough in half vertically (phyllo is approximately 9x14 so you will have 9x7 inch pieces) Remove a single sheet of phyllo and brush with butter. Top with another sheet of phyllo and butter that has been pivoted slightly. Repeat until you have 6 layers of phyllo and butter. Press phyllo stack into a regular 6 count muffin tin, allowing phyllo to hang over sides. Spoon potato mixture into the pocket and fold overhanging sides over mixture brushing with butter after each fold. Repeat with remaining pockets. Bake at 375 degrees for 35-40 minutes or until browned. Makes 6 pot pies.

Idaho potatoes provide the comfort and flaky phyllo adds the fancy to these fun and delicious pot pies.