A dieting client asked me if I had a lower fat version of the one of his memories. I suggested that I could use phyllo dough for a crust and non-fat milk for the sauce. He was excited so I added it to the menu for this week. I had this recipe in my too be tried folder for awhile, I got it from Elie Krieger’s THE FOOD YOU CRAVE.
I was actually disappointed when the client cancelled this week’s cookdate due to his need to travel and a fridge full of Super Bowl leftovers. Don’t get me wrong I was thrilled that I could sleep in on Monday, after a long raucous Super Bowl party of my own!
But there were two new dishes on the menu and I was excited to make them. So much so, that when I was out shopping for myself on Tuesday I decided to make both recipes. And since this was an on-the-fly decision while I was at the grocery store I didn’t have the actual recipes with me and just grabbed ingredients I thought were in the dishes!
For this recipe I used leftover roasted Chicken, we had barely eaten half of it the first night, so it was more than enough. I remembered the leeks, potatoes and celery, but couldn’t remember the other vegetables, so I went with my gut and used the standby of mixed frozen veggies. Since that decision came upon me while I was at Trader Joe’s I purchased their frozen 1lb. bag of Organic Foursome . This was my first time buying this and I am very impressed, usually I dislike the frozen green beans in mixed veggies but these were excellent and the carrots are julienne not the typical unnatural cubes! My other sub was 2% milk vs. fat free, because that is what Nana drinks, so it was available.
I didn’t need to saute the chicken as it was already cooked so I added it in when she said to “stir in the chicken, peas, parsley and thyme” along with 3/4 of the package of frozen vegetables. Since it was the two of us I used a Pyrex 6 cup dish and baked it just a little longer @375 and it came out perfect! While it is lighter than most recipes it is still a wonderful comforting plate of food!
Here’s a link to the recipe on Food Network
or if you prefer here’s my Mastercook version:
* Exported from MasterCook *
Chicken Pot Pie with Phyllo Crust
Recipe By :Ellie Krieger
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
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1 1/4 lb. boneless — skinless chicken breast halves, cut into 1/2-inch chunks
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbs. olive oil
2 leeks — bottom 4 inches only, trimmed, washed well, and chopped
2 stalks celery — chopped (about 1/2 cup)
2 medium white potatoes — left unpeeled and cut into 1/2-inch pieces
1/2 lb. fresh green beans — trimmed and chopped into 1/2-inch pieces
2 cloves garlic — minced (about 2 teaspoons)
1 1/2 cups nonfat milk
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup peas — thawed if frozen
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh thyme
3 sheets frozen phyllo dough — thawed
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 the chicken to a plate.
Add 2 more tsp. of oil, the leeks, and celery to the pan and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and the remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook for 2 minutes more, stirring to combine everything. Add the milk. Stir the flour into the broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes. Stir in the chicken, peas, parsley, and thyme. Spoon the mixture into the baking dishes.
Put the remaining 1-2/3 Tbs, oil in a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter-sheet on top of each baking dish and brush with the oil. Repeat layering with all three layers. Tuck the edges of the phyllo into the dish rim. Sprinkle the top of each pie with the Parmigiano.
Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. Serve hot.
“This recipe satisfies my most intense pot-pie yearnings, but it’s a bit more sophisticated than the familiar food of my childhood. I skip the lunch-room vegetable mix in favor of keeping it all green and white inside with aromatic leeks, crisp green
“From Book The Food You Crave, pp. 203”
“From Book The Food You Crave, pp. 203”
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Eat Well…Be Well!