LIGHTER CHICKEN POT PIE
Modified from Martha Stewart Everyday Food Magazine, Oct '07. According to the magazine, the fat content is reduced relative to regular potpie by the use of white meat, extra veggies, and phyllo dough instead of a pie crust. Comfort food, yet with a very light and fresh flavor...the lemon juice is magic. You can save some time if you have leftover chicken.
Provided by Podkayne
Categories Savory Pies
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of 165°F.
- When the chicken is done, pull it out and set aside.
- Heat 2 Tbsp of oil in a large saucepan, and saute onions, carrots and thyme, sage, and savory until the carrots are crisp-tender, about 8 minutes.
- Add the flour to the onions and carrots and cook, stirring constantly, for 1 minute.
- Gradually add the milk and stir, heating it until it is simmering and slightly thick.
- Shred the chicken.
- Add lemon juice, frozen vegetables, and chicken to the carrot mixture. Add salt and pepper to taste.
- Pour into a 1.5-quart casserole.
- Lay out two sheets of phyllo dough on a dry surface, and brush with olive oil. Lay two more sheets on top of these, brush with olive oil, and repeat.
- Lay the layered dough onto the top of the casserole. Tuck in around the sides so the edges of the dough flare up and make a nice edge. Brush the edges with a bit more olive oil.
- Cook in the 400°F oven for 20 minutes, or until browned and bubbly.
- Cool 15 minutes before serving.
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laxmi bhattarai
[email protected]This recipe is a great way to use up leftover chicken. It's also a great meal to freeze for later.
Maruza Japie
[email protected]I've made this chicken pot pie several times and it's always a crowd-pleaser.
Ameer B
[email protected]This chicken pot pie is perfect for a cold winter day. It's warm and comforting, and it fills you up.
Haneen Ramdan
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
itsmeee
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and comforting chicken pot pie.
Yes Dear
[email protected]I made this chicken pot pie for my picky kids and they all loved it! That's a miracle.
Timera Dixon
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing.
Muhaymin Ali
[email protected]I'm not a huge fan of chicken pot pie, but this recipe changed my mind. The filling was so creamy and flavorful, and the crust was perfect.
Kakinda Franc
[email protected]I made this chicken pot pie for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Artemio Julian
[email protected]This chicken pot pie was a hit with my family! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.