Chicken Pot Pie with Phyllo Crust

Chicken Pot Pie with Phyllo Crust
Photo by Christopher Hirsheimer

Ingredients

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

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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