Home Cookin': Pot Pie | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Pot Pie 

Published February 25, 2015 at 8:00 a.m. | Updated April 4, 2022 at 7:59 p.m.

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Folks who know me know that I really love pie. Because of my obsession, we have it fairly often at our house including once or twice for breakfast during blueberry season. But while I’ll use just about any excuse to make one and feed it to my family, I do have my limits. Pie for dinner is just not something I feel a nutritionally responsible parent can serve.

Unless of course it’s a hearty, bubbly pot pie full of healthy ingredients with a crispy, golden, flaky crust! I’ve been making a version of this dish for years, and it’s evolved over time to include bits of several different recipes. Until recently, I always made it with a traditional pastry crust — delicious, but also labor-intensive.

While browsing through pie recipes on the cooking website food52 the other day, I came across a photo of a sweet pie with a crust made of phyllo dough and decided to try it out with our chicken pie that night.

It was a smash. The phyllo is surprisingly easy to work with, as long as you have your melted butter ready and move quickly to assemble it. This recipe can be made three ways. Use chicken and chicken stock, sub tofu and veggie stock for a vegetarian version, or leave out the tofu and just up the amount of veggies if you want to skip the meat but your family isn’t into tofu (like mine).

Pie for dinner? Yes!

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Erinn Simon

Erinn Simon blogs for Kids VT.


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