As the weather begins to cool, look no further for a better way to warm up then Dan’s Gram Gram’s Chicken Pot Pie. This is a recipe Dan grew up with and it’s been a real comfort for him over the years. Now he hopes it’ll be a comfort for you! This may not be the fanciest Chicken Pot Pie but it’s dan-o-myte and can be thrown together in about 30 minutes, making it perfect for weeknight dinners. The secret to the perfectly flaky brown crust is Phyllo dough, but many don’t know that.
Don’t get this dough twisted with Play-doh! Phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern Countries. FIlo-based pastries are typically made by layering multiple sheets of filo brushed with butter, before it’s baked. The origins of Phyllo dough is unclear, many different cultures over the years have claimed the origin of the practice of stretching raw dough into paper-thin sheets. Many claim it is derived from the Greeks, with the Odyssey mentioning thin breads sweetened with honey and nuts. Others believe that the origins lay with the Turks, where in the 11th century Mahmud Kashgari recorded the meaning of Yurgha which means “pleated or folded bread”.
Because of the naturally flaky nature of Phyllo dough, it makes it perfect for the crust of this Chicken Pot Pie. Giving you the perfect crunchy, flaky brown crust that you’ll be drooling over time and time again. This Chicken Pot PIe that you’ll be passing on for generations to come!