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    PHYLLO-TOPPED CHICKEN POT PIE Recipe

    Repost
    Le Gourmet TV

    by Le Gourmet TV

    1K
    231 views
    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