The Son's Chicken Pot Pie

The Son's Chicken Pot Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pounds boneless chicken breasts, cut into 1-inch cubes

  • Sea salt and black pepper

  • 3

    tablespoons olive oil, plus more for brushing

  • 1

    tablespoon unsalted butter

  • Pinch fresh grated nutmeg

  • 3

    stalks celery, chopped

  • 2

    medium carrots, chopped (about 1 cup)

  • 2

    cloves garlic, minced

  • 1

    small onion, chopped

  • 6

    ounces green beans, snipped and cut into ½-inch pieces (about 1 cup)

  • 6

    white mushrooms, thinly sliced

  • 2

    tablespoons all-purpose flour

  • 1

    cup low-sodium chicken broth

  • 3

    cups low-fat milk

  • 1

    cup frozen green peas, thawed

  • 4

    sheets frozen phyllo dough, thawed

Directions

Preheat the oven to 400 degrees F. Sprinkle the chicken with salt and pepper. Heat 2 tablespoons oil and the butter in a large skillet over medium-high heat. Add the chicken, 1/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg and saute until cooked through, about 5 minutes. Add the celery, carrots, garlic and onions and saute until translucent, 3 to 4 minutes. Add the beans and mushrooms and continue to cook until the vegetables have softened, 4 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes. Stir in the chicken broth, bring to a simmer and cook for 2 minutes. Stir in the milk and peas and cook until thick and creamy, 8 to 10 minutes. Remove from the heat. Divide the filling evenly among the 4 baking dishes. Place a phyllo dough sheet on top of each baking dish and brush the top with oil. Bake until golden brown, about 10 minutes.


Nutrition

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