Chicken Bacon Ranch Pot Pie with Phyllo Dough

Ingredients

  • 3 slices of bacon, chopped
  • 2 chicken breasts in 1" cubes
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 small red onion, chopped
  • 1/2 each of a red, orange & yellow bell pepper
  • salt & pepper
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 package of ranch seasoning powder
  • 1 tsp red pepper flakes (optional)
  • 4-6 cloves of garlic, minced
  • 1/2 cup sour cream
  • 1 16oz sleeve of phyllo dough, brought to room temperature
  • 1/2 stick of butter, melted
  • optional garnish, fresh thyme

Directions

  1. Preheat oven to 350 degrees
  2. Cook bacon in an oven-safe skillet "until halfway done"
  3. Add chicken to skillet and brown on all sides
  4. Season with paprika, cumin, salt & pepper
  5. Add mirepoix (carrot, onion & celery) and peppers to skillet. Cook until translucent (about 8-10 minutes)
  6. Add garlic, sour cream, ranch packet and red pepper flakes. Mix until everything is coated.
  7. Layer with phyllo dough & drizzle with melted butter
  8. Bake for 30 minutes.
  9. Take out of oven and let it cool for 8-10 minutes. Sprinkle with fresh thyme before serving.