Autumn Chicken & Phyllo Dough Pot Pies Tart

A delightful tart filled with tender chicken, autumn vegetables, and creamy sauce, encased in crispy layers of phyllo dough. Perfect for cozy autumn evenings.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced butternut squash
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 6 sheets phyllo dough
• 1/4 cup melted butter

Instructions:

Preheat the oven to 375F 190C

In a large skillet, heat olive oil over medium heat

Add onions and garlic, saut until softened

Add carrots, butternut squash, thyme, sage, salt, and pepper

Cook until vegetables are tender

Sprinkle flour over the vegetable mixture and stir to combine

Cook for 1-2 minutes

Gradually pour in chicken broth and heavy cream, stirring constantly until thickened

Stir in shredded chicken and parsley

Remove from heat

Brush each sheet of phyllo dough with melted butter and layer them in a tart pan, allowing edges to hang over

Pour chicken and vegetable mixture into the phyllo-lined tart pan

Fold overhanging edges of phyllo dough over the filling to partially cover

Bake for 25-30 minutes, or until phyllo dough is golden brown and crispy

Serve hot, garnished with additional parsley if desired