LIGHTER CHICKEN POT PIE
Modified from Martha Stewart Everyday Food Magazine, Oct '07. According to the magazine, the fat content is reduced relative to regular potpie by the use of white meat, extra veggies, and phyllo dough instead of a pie crust. Comfort food, yet with a very light and fresh flavor...the lemon juice is magic. You can save some time if you have leftover chicken.
Provided by Podkayne
Categories Savory Pies
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of 165°F.
- When the chicken is done, pull it out and set aside.
- Heat 2 Tbsp of oil in a large saucepan, and saute onions, carrots and thyme, sage, and savory until the carrots are crisp-tender, about 8 minutes.
- Add the flour to the onions and carrots and cook, stirring constantly, for 1 minute.
- Gradually add the milk and stir, heating it until it is simmering and slightly thick.
- Shred the chicken.
- Add lemon juice, frozen vegetables, and chicken to the carrot mixture. Add salt and pepper to taste.
- Pour into a 1.5-quart casserole.
- Lay out two sheets of phyllo dough on a dry surface, and brush with olive oil. Lay two more sheets on top of these, brush with olive oil, and repeat.
- Lay the layered dough onto the top of the casserole. Tuck in around the sides so the edges of the dough flare up and make a nice edge. Brush the edges with a bit more olive oil.
- Cook in the 400°F oven for 20 minutes, or until browned and bubbly.
- Cool 15 minutes before serving.
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Jackson Berenato
[email protected]This chicken pot pie is a bit bland for my taste.
Vinsmoke Sanji
[email protected]I've never made chicken pot pie before, but this recipe was easy to follow.
Anaeto Ogochukwu
[email protected]This chicken pot pie is a bit time-consuming to make, but it's worth it.
MiR Aj Baloch Official
[email protected]I'm not a big fan of chicken pot pie, but this recipe is really good.
Alexander Ameh
[email protected]This chicken pot pie is a great way to use up leftover chicken.
Talal
[email protected]I love that this recipe uses all fresh ingredients.
MD KABIir
[email protected]This chicken pot pie is the perfect meal for a cold winter day.
Mohammed Eshak
[email protected]I've made this recipe several times and it always turns out perfect.
GaRiL Kun
[email protected]This chicken pot pie is always a crowd-pleaser.
Prakash Karki
[email protected]I love this recipe because it's so easy to make.
a wiz0009
[email protected]This is my go-to recipe for chicken pot pie.
Paula Paras
[email protected]This chicken pot pie is the perfect comfort food.
Natasha Lewis
[email protected]So good!
Catina Bryant
[email protected]This recipe is a keeper. I'll definitely be making it again.
Cute Era
[email protected]I made this chicken pot pie for a potluck and it was a huge success. Everyone loved it!
Shanaia Lauderdale
[email protected]This was the best chicken pot pie I've ever had. The crust was perfect and the filling was so creamy and flavorful.
Nnenna Emelda
[email protected]I'm not a fan of chicken pot pie, but this recipe changed my mind. It was absolutely delicious!
The awesome feminine Whitty
[email protected]This chicken pot pie was a hit with my family! The filling was creamy and flavorful and the crust was golden and flaky.