Phyllo-Topped Chicken Pot Pie

4
Medium
Dinner

Characteristics

Nutritional Facts Per Serving

320
Calories
30 g
Protein
27 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 320
  • Lipides 10 g
    • Saturated fat  1.5 g
  • Cholesterol 65 mg
  • Sodium  820 mg
  • Carbs 27 g
    • fiber  4 g
  • Protein 30 g

Ingredients

  • 2 tbsp olive oil, divided
  • 2 cups sliced mushrooms
  • 2 leeks (white part only), split lengthwise, thinly sliced (or one large onion, thinly sliced)
  • 2 carrots, diced
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 3/4 tsp salt
  • 2 tbsp all-purpose flour
  • 1 cup green beans, cut into 1/2-in. (1 cm) pieces
  • 1 1/2 cups reduced-sodium chicken broth
  • 2 sprigs fresh thyme, leaves only
  • 3 phyllo pastry sheets, thawed
  • pepper to taste

Method

  1. Preheat oven to 350°F (180°C). In a medium ovensafe saucepan or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Add mushrooms and cook until water evaporates and mushrooms start to brown, about 7 min. Add leeks and cook until softened, 5 to 7 min. Stir in carrots and cook, 2 min. Season chicken with salt and add to pan, stirring until chicken is lightly cooked on all sides, about 7 to 10 min.
  2. Add flour and stir until flour turns beige. Stir in green beans, broth and thyme and cook over medium heat until mixture begins to thicken, 5 to 10 min. Remove from heat.
  3. Place 1 phyllo sheet on countertop and brush with a bit of remaining olive oil. Fit sheet loosely over chicken mixture inside pot, covering right to edges. Tuck excess phyllo under itself. Repeat with remaining 2 sheets. Sprinkle with pepper. Bake for 20 min. or until phyllo is brown and juices are bubbling.

Related Recipes