Sunday, October 21, 2007

Lighter Chicken Pot Pie

This is the first time I haven't used my own picture! The dish was so good I just wanted to share it quickly. This is a delicious guilt-free version of chicken pot pie, and it is pretty easy to make. It is out of the Oct. issue of Everyday Food. I made it as a last minute thing and only had boneless, skinless chicken breasts, so I compensated for flavor by adding 2 or 3 chicken bullion cubes with the milk. I happened to have phyllo dough, but we didn't think it was needed for flavor, just for aesthetics.

  • 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 4 carrots, sliced 1/4 inch thick
  • 1 medium onion, finely chopped
  • 1/4 teaspoon dried thyme leaves
  • 1/4 cup all-purpose flour
  • 2 1/2 cups low-fat (1%) milk
  • 1 package (10 ounces) frozen peas, thawed
  • 2 tablespoons fresh lemon juice
  • 6 phyllo sheets (each 12 by 17 inches), thawed
Directions
  1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
  2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
  3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
  4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

3 comments:

Ashley said...

YUMMM! I love chicken pot pie. I always buy the huge one from Costco, but this one sounds healthier and looks good!

Kendra Meyers said...

Holly, this was delicious!!! It was pretty easy, super healthy, and it made me feel good too. I got a "dang good" from Dave which is amazing; he said it was the best thing I've made in a long time. We ate almost the whole thing in one sitting. I will definitely be putting this on my regular menu.

Holly said...

Yeahh!!!