Lighter Chicken Pot Pie

I decided to take a little from all the recipes I have tried over the years and combine it with a simple, light, no fuss crust. No fuss, because I simply defrosted it.

I decided to take a little from all the recipes I have tried over the years and combine it with a simple, light, no fuss crust. No fuss, because I simply defrosted it.

Lighter Chicken Pot Pie

Category: Entree,Dinner

Lighter Chicken Pot Pie

I decided to take a little from all the recipes I have tried over the years and combine it with a simple, light, no fuss crust. No fuss, because I simply defrosted it.

Ingredients

  • 3 cups of chicken (I used 3 boneless, skinless chicken breasts)
  • 3 potatoes, peeled and diced
  • 2 cups of frozen veggies (Use what you like. I used peas, carrots and corn)
  • 3 cups of chicken broth (I recommend organic, low sodium)
  • 3 tbsp. of butter + 2 more for the phyllo dough
  • 4 tbsp. of flour
  • 8 sheets of phyllo dough

Instructions

  1. You can cook your chicken however you like, but I prefer to use my crock pot. Place the chicken breasts in the crock pot with 1/2 cup of chicken broth, salt and pepper. Cook on high for 3 hours. Lift the chicken out and dice. It’s easy and the flavor is so much better than poaching it.
  2. Peel and dice your potatoes. Throw them into a pot and cover them with water. Be sure to use cold water and do not boil your water then throw in the potatoes. You want the potatoes to come up to temperature with the water. The potatoes will cook for about 10 minutes or until fork tender.
  3. In the meantime, get your gravy going. Melt 3 tbsp of butter in a large pot over medium heat. When the butter is almost melted, start whisking in the flour until you have a creamy paste. You don’t want it to be stiff, but you don’t want it to be too loose either. You will use about 4 tbsp, but add it slowly, because depending on how things progress, you might not need all 4. Once the flour and butter have come together, add 2 of your 3 cups of chicken broth. Let the mixture get nice and thick, then slowly add the other cup. You should be continuing to whisk the mixture through this entire process. Your gravy should coat the back of a wooden spoon, and when you slide your finger down it, the swipe you made should stay. The perfect gravy test.
  4. Get a large bowl and mix together the chicken, frozen veggies, potatoes and start adding your gravy. Stir in between as the ingredients will soak up the gravy, and you don’t want things to be floating. Salt and pepper the mixture generously to taste. Now you’re ready to get it into the oven.
  5. I use a 2 qt corning dish, but this recipe is perfect for an 8×8. Get out your thawed phyllo dough and melt the extra 2 tbsp of butter in the microwave. Take one sheet of the phyllo dough and lay it onto the counter, brush it with the melted butter, then move onto the next sheet until you’ve done 8 sheets. You will notice the dough is very thin. You need to handle it with care, but if it tears don’t get excited. Just cover up the holes with the next sheet! That’s the beauty of phyllo dough!
  6. When you’re finished, lay your dough over top the dish and tuck the excess into the edges of the dish. You can get fancy and crimp the dough across the dish or just leave it as is. Bake @ 375 degrees for 40 minutes.
https://what2cook.net/lighter-chicken-pot-pie/

Recipe and Photo: FashionablyFoodie.com

 

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