You and Me Chicken Pot Pies

By jsmithflex

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 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 peas
• 2 Tablespoons chopped fresh parsley leaves
• 1 Tablespoon fresh thyme leaves
• 3 sheets frozen phyllo dough, thawed
• 2 Tablespoons grated Parmesan

Preparation

Step 1

Preheat the oven to 350 degrees. Spray 4 indivudal 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, truning once. Transfer the chicken to a plate.

Add 2 more teaspoons of the oil, the leeks, and the celery to the plan 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 chikcen 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 mixure 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.