Healthy Chicken Pot Pie

Soooooo this pot pie is sooo amazing, ask Elisa, she was the lucky guest for dinner:)  I'm pretty sure her pug Chula liked it too.  I was looking through many recipes looking for a healthier version of chicken pot pie because often times even when you make the crust with whole wheat flour, there ends up being sooo much butter involved.  Otherwise chicken pot pie doesn't contain too much fat when home made.  This came about on one of the wonderful cold and sunny days last week here in Portland, Oregon.  Fall is my absolute favorite season for many reasons, but one of the top is the internal instinct to cook up hearty and warm meals.  This meal is extremely nutritious and it helped me get through a week full of homework, meetings, work and then a weekend full of class...... thank you chicken pot pie.

 

Adapted from Ellie Krieger

Serves 3

Ingredients

2 medium sized chicken breasts, cut into cubes

2 handfuls of crimini mushrooms, sliced

1 head broccoli, chopped

2 leeks, bottom 4 inches only, wash and chopped

1/2 small red onion, chopped

2 medium golden potatoes, cubed

3 cloves garlic, minced

1 1/2 cups nonfat milk

1/3 cup whole wheat flour

2 cups chicken broth

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

5 sheets frozen whole wheat phyllo dough, thawed (I found this at New Seasons)

3 tablespoons grated Parmesan

salt and pepper

olive oil

The Process

1.  Preheat oven to 350F, and spray bread loaf pan with cooking spray.

2.  Heat up skillet over medium-high heat with olive oil, while it heats season chicken with salt and pepper.

3.  Remove chicken and set aside.  Add more olive oil to pan and add potatoes, broccoli, mushrooms and red onion.  Cook for about 3 minutes.

4.  Add garlic and leeks to skillet and cook for 1 additional minute.

5.  Add milk to skillet. Stir flour into chicken broth until dissolved and add to skillet.

6.  Bring mixture to boil, then lower to medium-low heat and cover and simmer for 10minutes stirring occasionally.

7.  Add chicken, parsley and thyme, stir and set aside.

8.  Take 5 sheets of phyllo and place center of sheets over the center of pan and press down so all corners are touching pan.

9.  Add all of the filling from skillet, then fold end of phyllo sheets over top of filling to cover.

10. Sprinkle Parmesan cheese over top and put in oven for 30 minutes or until filling is bubbling.

11. Take out and let cool for 5 minutes to set, and enjoy!


I think that steamed broccoli or sauteed spinach would be a great side dish to go with the pot pie, though I just ate the pot pie:)