Chicken Pot Pie with Phyllo Crust
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- 1 lb
- chicken breast (1/2 in chunks)
- 1 tsp
- 1/2 tsp
- 3 Tbsp
- olive oil
- leeks (or green onions)
- 2 medium
- white potatoes (cut to 1/2 inch pieces)
- 1/2 lb
- fresh green beans (cut to 1/2 inch pieces)
- 2 clove
- garlic (minced)
- 1 1/2 c
- non-fat milk
- 1/3 c
- 2 c
- chicken broth (low sodium)
- 1 c
- peas, thawed
- 2 Tbsp
- fresh flat leaf parsley
- 1 Tbsp
- fresh thyme
- sheets frozen phyllo dough, thawed
- 2 Tbsp
- grated parmesan cheese
1Preheat Ovent to 350. Coat individual size baking dishes with cooking spray.
2Season chicken and fresh green beans with salt, pepper, olive oil and cook 2.5 minutes and transfer to a plate.
3To the same pan, add more oil, leeks (green onions), celery, salt and pepper to taste., about 2 minutes, then add milk. Add chicken back in after this.
4Stir the flour into the broth until dissolved and add to the pan. Cook to a boil, reduce heat, cover and simmer for 10 minutes.
5Spoon in the mixture to the baking dishes.
6Unroll Phyllo Dough and cut into quarters. Place a quarter sheet of Phyllo on top of each baking dish and brush with oil. Repeat layering with 3 layers. Tuck edges of phyllo into the dish rim.
7Sprinkle top of each pie with Parmesan.
8Place on baking sheet and bake until filling is bubbling, about 30 minutes.