PHYLLO-TOPPED CHICKEN POT PIE Recipe

Sat, 10 Mar 2012 13:54:23 +0000

PREP TIME: 10 MIN. TOTAL TIME: 1 HOUR 5 MIN. SERVES: 4 2 tbsp (30 mL) olive oil, divided 2 cups (500 mL) sliced mushrooms 2 leeks (white part only), split lengthwise, thinly sliced (or one large onion, thinly sliced) 2 Compliments Organic Carrots, diced 3 boneless skinless chicken breasts, cut into bite-size pieces 3⁄4 tsp (4 mL) salt 2 tbsp (30 mL) all-purpose flour 1 cup (250 mL) green beans, cut into 1⁄2-in. (1 cm) pieces 1 1⁄2 cups (375 mL) Compliments Chicken Broth, 35% Less Sodium 2 sprigs fresh Compliments Thyme, leaves only 3 Compliments Phyllo Pastry Sheets, thawed Pepper to taste 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, 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 reaches a gravy-like consistency, about 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 golden and juices are bubbling. PER SERVING (1⁄4 OF THE RECIPE): 320 calories, 30 g protein, 10 g total fat (1.5 g sat. fat), 65 mg cholesterol, 27 g carbohydrates, 4 g fibre, 5 g sugars, 820 mg sodium

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PHYLLO-TOPPED CHICKEN POT PIE Recipe