Chicken pot pies with scrunched phyllo pastry tops
Prep: 20 mins
Chicken and vegetable pot pies with a creamy Dijon mustard and white wine sauce, topped with delicately crisp phyllo pastry tops and toasted sesame seeds.
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Ingredients (18)
1 | onion — brown, finely chopped |
2 | celery — finely diced |
3 | carrots — peeled, finely diced |
2 | leeks — sliced |
250 g | button mushrooms — sliced |
1 cup | peas — fresh or frozen |
2 | butter |
1 | flour — all-purpose |
1 tsp | Dijon mustard |
1/3 cup | wine — white |
1 cup | stock — chicken, low sodium |
1,5 cup | milk |
lemon — zest only | |
salt and freshly ground black pepper | |
2 cup | chicken — roasted, cut into bite-sized pieces |
5 | phyllo pastry |
3 | butter — melted |
sesame seeds — to garnish |
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