Phyllo Chicken Pot Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cooking spray 2 boneless, skinless chicken breasts halves, 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 carrots, chopped2 medium potatoes cut into 1/2-inch pieces 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces 2 gloves garlic, minced 1 1/2 cups low-fat milk 1/3 cup all-purpose flour 2 cups low-sodium chicken broth 1 cup frozen corn 2 tablespoons chopped fresh parsley leaves 1 tablespoon fresh thyme leaves 3 sheets frozen phyllo dough, thawed
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, carrots, 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, corn, 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.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTALEE80.
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, carrots, 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, corn, 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.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTALEE80.
Nutritional Info Amount Per Serving
- Calories: 430.4
- Total Fat: 10.8 g
- Cholesterol: 42.1 mg
- Sodium: 1,295.7 mg
- Total Carbs: 61.4 g
- Dietary Fiber: 6.6 g
- Protein: 26.4 g
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