DROOSH POT PIE
This Droosh twist on a classic chicken pot pie is warming, hearty, flavorful and so damn good. With a couple tweaks from your typical chicken pot pie, this recipe uses sweet potatoes and chickpeas because these ingredients pair so well with the Droosh Everyday spice blend. This recipe is courtesy of our girl Olivia Zosky, @livzosk.
SERVINGS: 6 | PREP TIME: 15-20 MIN | COOK TIME: 25 MIN
INGREDIENTS:
- 2 cups diced sweet potato
- 1 whole diced sweet onion
- 2 cups frozen peas
- 1 cup chickpeas
- 3 cloves garlic minced
- 1/2 cup flour
- 1/2 cup milk of choice
- 3 cups chicken broth
- 3-4 cups of shredded chicken
- 4 heaping tablespoons of the Everyday Spice Mix
- 1/4 cup chopped cilantro
- 10-20 sheets of phyllo dough
- 4 tablespoons butter, melted
DIRECTIONS:
- Preheat oven to 350 degrees F
- Heat a deep pan or skillet with butter, and sautee sweet potato, onion, and garlic for 3 minutes
- Add in chicken broth and simmer until tender
- In a bowl whisk together flour + milk to make a roux
- Add in chickpeas, frozen peas, and chicken to pan
- Season with 2-4 tbsp of Everyday spice
- Slowly stir in the flour/milk roux to the pan
- Fold in cilantro
- Crinkle sheets of phyllo dough in bunches on top and then brush with melted butter
- Bake for 20-25 minutes until top is golden brown
- ENJOY!
Tip
- This filling is also perfect to add into a pre-made pie crust