lighter chicken (or veggie) pot pie
I never joined the Cult of Martha (sorry, Kelly) but wow, this is amazing. The sauce gets incredibly thick really quickly without much fat at all, and the recipe really is pretty healthy.
Also, the chicken was good in here but not important; you could substitute mushrooms or more of some other vegetable and I think it would be just as good.
Also also, be aware that this doesn't make a ton. J and I ate the whole thing ourselves in one sitting.
2 bone-in, skin-on chicken breast halves (12 to 14 ounces each) [I used a roasted ready-to-eat chicken I bought at the supermarket]
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves [I used about 2 T fresh rosemary and a sprinkling of oregano]
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed [I used half peas and half broccoli]
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed
1. [Avoid this step by being lazy and buying a cooked chicken!] Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan # over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate. [We do not have one of those and did it in a round casserole dish instead.]
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
Also, the chicken was good in here but not important; you could substitute mushrooms or more of some other vegetable and I think it would be just as good.
Also also, be aware that this doesn't make a ton. J and I ate the whole thing ourselves in one sitting.
2 bone-in, skin-on chicken breast halves (12 to 14 ounces each) [I used a roasted ready-to-eat chicken I bought at the supermarket]
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves [I used about 2 T fresh rosemary and a sprinkling of oregano]
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed [I used half peas and half broccoli]
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed
1. [Avoid this step by being lazy and buying a cooked chicken!] Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan # over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate. [We do not have one of those and did it in a round casserole dish instead.]
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
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