Chicken Pot Pie

Recipe courtesy Good Housekeeping, 2012
Show: Drop 5 Lbs with Good Housekeeping Episode: Healthy Comfort Food
TOTAL TIME: 1 hr 5 min
Prep: 30 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 5 medium (about 1 pound) parsnips, peeled and thinly sliced
  • 3 medium carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 6 (each 14- by 9-inch) sheets frozen phyllo, thawed
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 cups frozen peas, thawed
  • 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
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Directions

Preheat oven to 425 degrees F.

Sprinkle thyme and 1/4 teaspoon each salt and freshly ground black pepper evenly over chicken. Lightly coat 12-inch skillet with olive oil spray and heat on medium-high. Add chicken in single layer and cook 3 minutes or until lightly browned, turning pieces over once halfway through cooking; transfer to plate.

To same skillet, add onion and 1/4 cup chicken broth. Cook 5 minutes or until browned, stirring and scraping up browned bits. Add garlic and cook 1 minute, stirring. Stir in parsnips, carrots, and celery, then add remaining 1 1/2 cups chicken broth. Heat to boiling on high. Cover, and reduce heat to maintain simmer. Cook 10 minutes or until vegetables are tender-crisp.

While vegetables cook, place 1 phyllo sheet on work surface; spray lightly with olive oil spray. Top with another sheet. Repeat with remaining phyllo sheets and olive oil spray, lightly coating top sheet with olive oil spray.

In small bowl, stir cornstarch into water to dissolve; stir into vegetable mixture and simmer 2 minutes or until thickened, stirring occasionally. Stir in peas, chopped parsley, reserved chicken, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to simmering, then transfer to 13- by 9- by 2-inch baking dish. Center phyllo on top, tucking in edges if necessary; then cut 5 slits in phyllo.

Bake 15 minutes or until phyllo is golden brown. Garnish with parsley to serve.

Notes

Notes: If you can't find olive oil cooking spray, use a pastry brush to lightly coat each phyllo sheet with olive oil.

Easy as Pie: To prevent pastry from drying out, work with 1 sheet at a time, keeping the others covered.

Nutritional Information (per serving):
Calories 330; Total Fat 5g; Saturated Fat 1g; Cholesterol 73mg; Sodium 705mg; Total Carbohydrate 41g; Dietary Fiber 8g; Protein 30g

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  • on September 02, 2013

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    I was watching the cooking channel and came across this recipe and decided I would make it for dinner since it was a low cal version. Wow it turned out great! It had tons of flavor and you couldn't even tell it was a healthy version. It was also very easy to make and the filo crust was way better then the pie crust version. I will be adding this in to my dinner rotation! Enjoy!

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  • on April 05, 2013

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    I was a little skeptical about this recipe. For 2 reasons.
    1. The parsnips. I had never had parsnips before
    2. The crust. I felt that pot pie needed buttery, flaky crust.
    Both were unfounded. This recipe was delicious! The parsnips were great. You never miss having potatoes. The phyllo crust was light, and flaky, and golden and I think I like it better than regular crust!

    The only change I made, was to add a little Sherry to the filling which added a little of that amazing Sherry flavor.

    Fabulous recipe. I will be making it again and again! Thanks, Melissa!

    people found this review Helpful.
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