Chicken Pot Pie with Phyllo Crust

Chicken Pot Pie with Phyllo Crust
Photo by Christopher Hirsheimer

Ingredients

  • 2 cloves garlic, minced (about 2 teaspoons)
  • 3 sheets frozen phyllo dough, thawed
  • ½ lb. fresh green beans, trimmed and chopped into ½-inch pieces
  • 2 Tbs. olive oil
  • 1-¼ lb. boneless, skinless chicken breast halves, cut into ½-inch chunks
  • 1 tsp. salt
  • 2 cups low-sodium chicken broth
  • + 11 more ingredients
    • Cooking spray
    • 1 Tbs. chopped fresh thyme
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 1/3 cup all-purpose flour
    • 1-½ cups nonfat milk
    • 2 leeks, bottom 4 inches only, trimmed, washed well, and chopped
    • 2 stalks celery, chopped (about ½ cup)
    • ½ tsp. freshly ground black pepper
    • 1 cup peas, thawed if frozen
    • 2 Tbs. freshly grated Parmigiano Reggiano
    • 2 medium white potatoes, left unpeeled and cut into ½-inch pieces

Preheat the oven to 350°F. Coat 4 individual-size baking dishes with cooking spray. Season the chicken with 1/4 tsp.of the salt and 1/4 tsp. of the pepper. In a large nonstick skillet, heat 2 tsp. of the oil over medium-high heat. Add the chicken and brown, about 2-1/2 minutes per side. Transfer...

View full recipe at Fine Cooking

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