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Chicken Pot Pie

It was super cold out yesterday, and I really wanted something warm and comforting – Chicken Pot Pie was the first thing to come to mind.  Why, I’m not sure – haven’t had one in years!  I set on a quest to come up with a healthier version of the traditional chicken pot pie, which uses tons of butter and heavy cream.  Here’s my version:

3 boneless skinless chicken breasts – boiled then shredded

3 cups chicken broth, low-sodium canned or homemade

1 cup skim milk

2 tablespoons olive oil

3 large carrots, sliced into ½-inch rounds, (1½ cups)

2 leek stalks, sliced into ½-inch pieces

Kosher salt

1 cup frozen pearl onions, thawed

1/2 cup frozen peas, thawed

1/2 cup frozen or fresh red and yellow peppers

¼ cup all-purpose flour

1 tablespoon minced parsley

½ teaspoon finely grated lemon zest

Freshly ground black pepper

3 sheets phyllo dough

Olive oil spray

Paprika

  • Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
  • Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 8 minutes.  If you want to make your own chicken stock, just add some chopped carrots, onion, celery, and a bay leaf!
  • Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones.
  • Preheat oven to 400 degrees F.
  • Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, leaks, and peppers season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes.  Then add peas and onions for about 1-2 minutes more.
  • Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and skim milk.  Whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes.
  • Stir in the chicken parsley, lemon zest, and pepper and remove from the heat.
  • Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin.
  • Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.

I totally meant to take a picture of the filling before my husband Joe and I scarfed it down.  Whoops!

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