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Chicken Pot Pie with Phyllo Crust

Make this delicious and healthy chicken pot pie in no time at all! This meal is sure to bring a smile to your family table after a hard day's work or on a blustery cold day.

Ingredients:

1¼ pounds boneless, skinless chicken breast halves, cut into ½-inch chunks (free range organic chicken preferably)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil plus enough to lightly coat baking dishes
2 leeks, bottom 4 inches only, trimmed, washed well, and chopped
2 stalks celery, chopped (about ½ cup)
2 medium white potatoes, left unpeeled and cut into ½-inch pieces
½ pound fresh green beans, trimmed and chopped into ½-inch pieces
2 cloves garlic, minced (about 2 teaspoons)
1½ cups nonfat milk (organic milk is a better choice, raw organic better still and raw goat milk the best of all)
1 cup all-purpose unbleached flour
2 cups low-sodium MSG free chicken broth
1 cup peas, thawed if frozen
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh thyme
3 sheets frozen phyllo dough, thawed
2 tablespoons freshly grated Parmesan cheese

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Preheat the oven to 350°F. Coat 4 individual-size baking dishes lightly with olive oil.

2. Season the chicken with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the chicken and brown, about 2½ minutes per side. Transfer the chicken to a plate.

3. Add 2 more teaspoons 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 ¾ teaspoon salt and ¼ teaspoon 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.

4. Put the remaining 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 dough into the dish rim. Sprinkle the top with of each pie with the Parmesan.

5. Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. Serve hot.

Serves 4
Serving size: 1 pot pie

Per serving
Calories: 585, Total Fat: 13 g, Mono: 7 g, Poly: 1.5 g, Sat: 3 g, Protein: 50 g, Carb: 70 g, Fiber: 8 g, Cholesterol: 88 mg, Sodium: 960 mg

To see even more healthy recipes, click HERE.

 

   

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