Printable Area
The Son's Chicken Pot Pie
Recipe courtesy Bobby Deen
- Total Time:
- 1 hr
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 40 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1 1/4 pounds boneless chicken breasts, cut into 1-inch cubes
- Sea salt and black pepper
- 3 tablespoons olive oil, plus more for brushing
- 1 tablespoon unsalted butter
- Pinch fresh grated nutmeg
- 3 stalks celery, chopped
- 2 medium carrots, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 small onion, chopped
- 6 ounces green beans, snipped and cut into 1/2-inch pieces (about 1 cup)
- 6 white mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 3 cups low-fat milk
- 1 cup frozen green peas, thawed
- 4 sheets frozen phyllo dough, thawed
- Special equipment: Four 2-cup individual baking dishes
Directions
Preheat the oven to 400 degrees F.
Sprinkle the chicken with salt and pepper. Heat 2 tablespoons oil and the butter in a large skillet over medium-high heat. Add the chicken, 1/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg and saute until cooked through, about 5 minutes.
Add the celery, carrots, garlic and onions and saute until translucent, 3 to 4 minutes. Add the beans and mushrooms and continue to cook until the vegetables have softened, 4 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes. Stir in the chicken broth, bring to a simmer and cook for 2 minutes. Stir in the milk and peas and cook until thick and creamy, 8 to 10 minutes. Remove from the heat. Divide the filling evenly among the 4 baking dishes.
Place a phyllo dough sheet on top of each baking dish and brush the top with oil. Bake until golden brown, about 10 minutes.
Nutrition information per serving: 540 calories, 24 g fat