Recipe courtesy of Ellie Krieger
You and Me Chicken Pot Pies
Total:
1 hr 25 min
Prep:
30 min
Cook:
55 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
1 hr 25 min
Prep:
30 min
Cook:
55 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

  • Nonstick cooking spray
  • 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 2 leeks, bottom 4 inches only, washed well and chopped
  • 2 celery stalks, chopped
  • 2 medium potatoes cut into 1/2-inch pieces
  • 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1 1/2 cups low-fat milk
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon fresh thyme leaves
  • 3 sheets frozen phyllo dough, thawed
  • 2 tablespoons grated Parmesan

Directions

Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.

Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.

Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.

Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.

Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.

Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

One-Pot Pan Seared Chicken Breasts with Cherry Tomatoes and White Beans

Recipe courtesy of Bobby Deen

Chicken Masala

Recipe courtesy of Bal Arneson

Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

Recipe courtesy of Rachael Ray

Chicken Pot Pie

Chicken Pot Pie

Recipe courtesy of Cooking Channel

The Son's Chicken Pot Pie

Recipe courtesy of Bobby Deen

Chicken Biscuit Pot Pie

Recipe courtesy of Alton Brown

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Mexican Style Chicken Pot Pie

Recipe courtesy of Laura Vitale

On TV

So Much Pretty Food Here