You and Me Chicken Pot Pies (Ellie Krieger) |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1 1/4 pounds boneless, skinless chicken breasts, 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 potatoes cut into 1/2-inch pieces |
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces |
2 cloves garlic, minced |
1 1/2 cups low-fat milk |
1/3 cup all-purpose flour |
2 cups low-sodium chicken broth |
1 cup frozen peas |
2 tablespoons chopped fresh parsley leaves |
1 tablespoon fresh thyme leaves |
3 sheets frozen phyllo dough, thawed |
2 tablespoons grated parmesan |
Directions:
1. Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
2. 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.
3. Add 2 more teaspoons of the oil, the leeks, 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.
4. 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, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.
5. 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.
6. Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.
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