Chicken Potpie

Chicken Potpie
Photo by Randy Mayor

Ingredients

  • 2 tablespoons butter
  • 6 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • 2 teaspoons chopped fresh thyme
  • 1 cup diced carrot
  • 3 cups diced red potato (about 1 pound)
  • ¼ cup chopped fresh parsley
  • 2 cups diced onion
  • + 11 more ingredients
    • ½ cup fat-free, less-sodium chicken broth
    • ½ teaspoon freshly ground black pepper
    • Cooking spray
    • 2 tablespoons olive oil
    • 2 cups chopped cooked chicken breast (about 12 ounces)
    • 1 cup diced celery
    • 6 ½ tablespoons all-purpose flour
    • 1 teaspoon salt
    • 2 cups sliced mushrooms (about 8 ounces)
    • 1 cup frozen green peas
    • 3 cups fat-free milk

Preheat oven to 375°. Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increas...

View full recipe at My Recipes

Comments

Variations on Chicken Potpie

  • Chicken Potpie
    • 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all), cut into 1 inch cubes
    • 1/2 cup half-and-half or light cream
    • +9 other ingredients


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