Chicken Pot Pie Phyllo Cups with Broccoli Microgreens

This creamy variation of chicken pot pie in baked phyllo cups is a delectable and satisfying dish that is sure to please your taste buds. The flaky and crispy phyllo cups hold a luscious filling of tender chicken, velvety sauce, and an array of colorful vegetables. To add an extra burst of flavor and a touch of vibrant green, we have topped these delightful mini pies with a generous sprinkling of broccoli microgreens. These tiny greens not only lend a beautiful visual appeal to the dish but also a refreshing and bright twist on this beloved classic comfort food. Each bite is a harmonious blend of creamy goodness, delicate pastry, and the light freshness of the microgreens, making it a perfect choice for any occasion. Whether you serve it as an appetizer or a main course, these chicken pot pie phyllo cups are guaranteed to be a crowd-pleaser.

What you will need

• Baked Phyllo Cups

  You can purchase already shaped Phyllo cups. Mini shells are great to make this recipe as an appetizer. Otherwise, you can take Phyllo Dough and make your own Phyllo Cups in regular size muffin tins for a main dish. Here are the instructions I followed.

• Chicken or Turkey

  You can dice and cook chicken breast or thighs, or use leftover cooked chicken or turkey. This is a great recipe to use up leftovers you may have.

• Onion, Celery, Garlic, and Carrot

  This mirepoix is a classic base for almost every savory dish we cook in our house. These are good basic ingredients that we always have on hand .

• Potatoes

  I used red potatoes, but you can use yellow or russet. Whichever variety your family prefers will work well in this recipe.

• Peas

  Frozen peas add bright color and a sweet burst of flavor to the creamy filling. Canned peas can also be used if you do not have frozen.

• Corn

  Fresh, canned or frozen corn works well in this recipe.

• Stock or bone broth

  I used home canned chicken bone broth in my recipe, but store bought chicken, turkey or vegetable broth will work great as well.

• Microgreens

  Broccoli microgreens add a fresh crunch and flavor to this dish. Other microgreens that would work well are kale, rainbow mix or our spicy mix for additional contrast.

  Ingredients

• Phyllo Dough Cups, Baked

• 1/3 cup butter

• 1/3 cup onion (1 medium)

• 2 stalks of celery

• 2 carrots

• 1/3 cup diced potato

• 2 cloves chopped garlic

• 1/3 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 3/4 cups bone broth

• 1/2 cup milk or cream

• 2 1/2 cups cooked chicken/turkey

• 1/2 cup frozen peas

• 1/2 cup corn

• Microgreens to taste

Directions

1. Begin by dicing the essential ingredients: onion, celery, carrots, potatoes, and garlic. Gather the other ingredients so they are ready when needed.

2. If you are using raw chicken, dice and sprinkle with salt and pepper. Saute until just cooked through. Set aside to use later.

3. In a medium-sized skillet or saucepan, melt the butter over gentle heat, then add the diced onion, celery, carrots, and garlic, along with half a teaspoon of salt. Cook this mixture over a medium heat, making sure to stir it frequently until the vegetables become tender and the onion turns translucent.

4. Once the vegetables are tender, add the flour and thyme . Allow this combination to cook for an additional two to three minutes

5. Gradually stir in the broth, followed by the potatoes, corn, and peas. Continue cooking and stirring until it thickens and becomes bubbly.

6. Once potatoes are tender, mix in the cooked chicken and the cream or milk. Stir and allow to cook for an additional two minutes or until it reaches the ideal thickness and creaminess.

7. Add pepper and taste to see if additional salt is needed. If the mixture becomes too thick, an additional splash of cream can be added.

8. To serve, scoop the creamy filling into the phyllo cups and top with a generous sprinkling of fresh microgreens. Enjoy!

What is your favorite way to use microgreens? Let us know in the comment section below.