When the days are short and cold I find myself wanting to eat things that are warm and comforting. Unfortunately, most of these recipes involve obnoxious amounts of butter and heavy cream, which is not what I want to eat when I'm trying to avoid putting on winter weight.
Luckily, there are ways to cheat the system and create delicious, comforting meals that you don't have to feel guilty about eating. In a chicken pot pie, you can give the classic a makeover by packing it full of green veggies and using low fat milk and chicken stock instead of cream. Also, ditch the thick buttery pie crust and opt for thin sheets of crispy phyllo!
You will need the following...
-about 1lb boneless, skinless chicken breast, cut into 1/2 inch chunks
-salt and pepper
-1 tbsp olive oil
-2 leeks, bottom 4 inches only, washed well and chopped
-2 ribs celery, chopped
-2 medium potatoes, unpeeled and cut into 1/2 inch pieces
-2 cloves garlic, minced
-1 1/2 cups milk
-1/2 cup flour
-2 cups chicken stock
-2 cups frozen peas
-1 tbsp fresh thyme (or 1 tsp dried)
-3 sheets of frozen phyllo dough, thawed
First, preheat your oven to 350 degrees F.
Then, season the chicken with salt and pepper. Heat 1 tsp oil in a non-stick skillet over medium heat. Add the chicken and brown; transfer to a plate.
Heat 1 tsp more oil in the skillet. Add the leeks and celery and cook until the vegetables begin to soften. Add the potatoes, garlic, 3/4 tsp salt, and 1/4 tsp pepper and stir well to combine.
Add the milk. Stir the flour into the broth until it is dissolved and add that mixture to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium low, cover, and simmer (stirring every so often) for about 10 minutes. Stir in the chicken, peas, and thyme.
Now you're ready to put everything into the dishes to bake. If you have little individual size baking dishes that's ideal, but if you don't this whole mixture should fit comfortably into a 9x13 baking dish. You won't get that same "pot pie all to yourself" feeling, but it will be just as delicious.
Once you've spooned the mixture into the baking vessel of your choice it's time to cover it with the phyllo. Cut the sheets to the correct size. Place one sheet on top of the dish and brush with some olive oil; repeat with all the layers. Tuck the edges into the rim of the dish, and sprinkle with some parmesan (if desired). Bake for about 30 minutes...until the filling is bubbling. Be careful when you take your first bite!
Luckily, there are ways to cheat the system and create delicious, comforting meals that you don't have to feel guilty about eating. In a chicken pot pie, you can give the classic a makeover by packing it full of green veggies and using low fat milk and chicken stock instead of cream. Also, ditch the thick buttery pie crust and opt for thin sheets of crispy phyllo!
You will need the following...
-about 1lb boneless, skinless chicken breast, cut into 1/2 inch chunks
-salt and pepper
-1 tbsp olive oil
-2 leeks, bottom 4 inches only, washed well and chopped
-2 ribs celery, chopped
-2 medium potatoes, unpeeled and cut into 1/2 inch pieces
-2 cloves garlic, minced
-1 1/2 cups milk
-1/2 cup flour
-2 cups chicken stock
-2 cups frozen peas
-1 tbsp fresh thyme (or 1 tsp dried)
-3 sheets of frozen phyllo dough, thawed
First, preheat your oven to 350 degrees F.
Then, season the chicken with salt and pepper. Heat 1 tsp oil in a non-stick skillet over medium heat. Add the chicken and brown; transfer to a plate.
Heat 1 tsp more oil in the skillet. Add the leeks and celery and cook until the vegetables begin to soften. Add the potatoes, garlic, 3/4 tsp salt, and 1/4 tsp pepper and stir well to combine.
Add the milk. Stir the flour into the broth until it is dissolved and add that mixture to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium low, cover, and simmer (stirring every so often) for about 10 minutes. Stir in the chicken, peas, and thyme.
Now you're ready to put everything into the dishes to bake. If you have little individual size baking dishes that's ideal, but if you don't this whole mixture should fit comfortably into a 9x13 baking dish. You won't get that same "pot pie all to yourself" feeling, but it will be just as delicious.
Once you've spooned the mixture into the baking vessel of your choice it's time to cover it with the phyllo. Cut the sheets to the correct size. Place one sheet on top of the dish and brush with some olive oil; repeat with all the layers. Tuck the edges into the rim of the dish, and sprinkle with some parmesan (if desired). Bake for about 30 minutes...until the filling is bubbling. Be careful when you take your first bite!
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| Perfect for when it's cold outside! |
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