Wednesday, November 4, 2009

fall favorites

This is my very favorite tree in our front yard just a couple of days ago. Isn't the color amazing against that sky? Fall in Texas is brief, but lovely. I'll enjoy it while I can. Another fall favorite in our home is this healthier interpretation of the classic chicken pot pie. Did you eat chicken pot pies when you were a kid? We loved them! By the way, have you made any of the recipes featured on Rotten Bananas? If so, which ones? Would you share one of your fall favorites with me?

Chicken Pot Pie Soup with Phyllo Crust

2 T butter
1 small onion, diced
2 stalks celery, sliced
6 large mushrooms, any variety, quartered
7 cups chicken stock
6 carrots, peeled and sliced
6 small red new potatoes, scrubbed and quartered
1/2 lb. fresh green beans, cut into 1 inch pieces
1 1/2 lbs. skinless and boneless chicken breast, cut into strips
1 T chopped fresh dill
1 T chopped fresh parsley
salt and pepper

Phyllo crust

8 sheets phyllo dough, defrosted overnight in the fridge
1/2 c. melted butter
2 T chopped fresh parsley
2 T chopped fresh dill

In a large saucepan, heat butter over medium heat. Cook onion, celery and mushrooms until soft, about 5 minutes. Add stock, carrots, and potatoes and simmer 15 minutes. Add green beans and chicken and cook another 6 minutes. Stir in dill and parsley and taste for salt and pepper.

Preheat the oven to 375 degrees. Ladle warm or hot soup into 6 ovenproof soup bowls. Place a sheet of phyllo dough on a clean surface. Brush sparingly with butter and sprinkle with some parsley and dill. Continue until you have a stack of 4 sheets of phyllo dough. Cut 3 circles 2 inches larger than diameter of the top of the soup bowl. Brush tops of phyllo circles with butter and invert circles on the soup bowls, buttered side down. Press edges of phyllo dough against bowls and brush tops with butter. With a sharp knife, cut 2 slits in each. Repeat with remaining phyllo and soup bowls. Place bowls on a baking sheet and bake until tops are golden brown and puffed, about 20 minutes. Serve immediately.
**Read this for easier option**You can make it all in one casserole dish rather than the individual soup bowls. Not quite as neat a presentation, but perfectly delicious.


  1. chicken pot pie is THE BEST! i'm always on the lookout for a good recipe for it. thanks so much!!

  2. This is a really good dish. Feel free to share one of your favorites with me. Thanks for writing.

  3. A love pot pie! This looks great - thanks shari!


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