Monday, June 25, 2007

Light Chicken Pot Pie

This recipe from Cooking Light came in handy recently when I found myself with some leftover cooked chicken. I loved the idea of using phyllo dough for the crust. A lot of recipes use rich, fattening crusts that taste absolutely delicious, but my thighs may have a different opinion.

Since the phyllo dough is just lightly sprayed with canola oil cooking spray, the calories and fat content are kept in check.

I changed a few ingredients due to the fact that I had different vegetables on hand and opted to use less milk and more chicken broth. One thing that I noticed though, was that the juice was a lot thinner than it should have been and I wonder if is because of the change I had made. It's easy correct anyway, just add a little more flour.

Chicken Pot Pie

by Cooking Light

2 tablespoons butter
2 tablespoons olive oil
3 cups diced red potato (about 1 pound), I omitted the potatoes
2 cups diced onion, I used shallots
2 cups sliced mushrooms (about 8 ounces), I omitted the mushrooms
1 cup diced celery
1 cup diced carrot
1 cup chopped green beans, my addition
1 cup chopped broccoli spears and florets, my addition
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme, I used 1 teaspoon dried thyme
2 1/2 tablespoons all-purpose flour, I should have increased this to 3 tablespoons
3 cups fat-free milk, I used 2 cups 1% milk
1/2 cup fat-free, less sodium chicken broth, I used 1 1/2 cups
2 cups chopped cooked chicken breast (about 12 ounces)
1 cup frozen green peas, I used 2 cups
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (14 x 9-inch) sheets frozen phyllo dough, thawed
Cooking spray

Preheat oven to 375 degrees
Melt butter in a large saucepan over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and saute for 5 minutes. Reduce heat to low; sprinkle flour over vegetables. Cook for about 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt and pepper.

Spoon mixture into a 2 quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375 degrees for 20 minutes or until top is golden. Yield 6 servings.

2 comments:

bambola said...

This chicken pot pie was very tasty,I would not change a thing.Bambola

Crystal & Ryan - Café Cyan said...

I love that pot pie - it looks awesome!!! And I even have extra phyllo to use.