Simple Classics: Chicken Pot Pie

Healthy Chicken Pot Pie

A few weeks ago my Mom sent me a package with a recipe for a healthy version of chicken pot pie, cut from the local Columbus Dispatch, and written by Ellie Krieger. I had most of the ingredients on-hand, but decided to make a few changes to the recipe, altering its flavor and execution slightly.

If you would like to try the original recipe, you can find it at Ellie Krieger's "You and Me Chicken Pot Pie". If you would like to try my variation, read on!

Ingredients:
1 1/2 lbs chicken tenders, cut into half inch pieces
2 celery stalks, chopped
4 carrots, peeled and chopped
1 cup frozen peas, thawed
1/4 lb white mushrooms, cleaned, stemmed and sliced
1/4 lb string beans, cleaned, clipped, and cut into bite size pieces
1/4 lb baby new potatoes, cut in half (half inch bites)
3 sheets of phyllo dough, thawed
1/3 cup all purpose flour
1 1/2 half & half (or low fat milk)
1 1/2 cups chicken broth (or 2 cups, if you opt to not use wine)
1/2 cup dry white wine (optional)
3 tbsp EVOO
3 tbsp butter (2 tbsp softened, 1 tbsp melted)
1 tbsp minced garlic
1 tbsp dry oregano
1/4 cup parmesan cheese
salt & pepper

Directions:

Preheat oven to 350.

Using softened butter, grease four individual oven safe bowls or large ramekins.

In large skillet or saute pan, heat 2 tbsp EVOO over medium high heat. Season the chicken with oregano, salt and pepper, and add to pan when the oil begins to shimmer. When all pieces have evenly browned on all sides, remove from pan with slotted spoon to a separate plate.  Tent with foil to keep chicken warm.

Add 1 tbsp EVOO to the fat rendered from the chicken and toss in the celery and carrots. Cook until the veggies begin to soften, 3 to 4 minutes, then add the mushroom.  Once the mushrooms begin to brown and release their liquid, 2 to 3 minutes, add the potatoes, green beans and garlic, and sprinkle liberally with salt and pepper. Sprinkle the ingredients with the flour and mix until the flour has incorporated itself throughout, and let cook for 1 minute.

Add the milk, broth and wine to the pan. Bring to a boil, making sure to keep stirring the entire time. Reduce heat to a simmer, cover, and stir periodically for the next 10 to 15 minutes - until the mixture has reduced a bit and is nice and creamy in texture.

Return the chicken to the pan, and add the thawed peas. Stir to incorporate and then turn off heat. Spoon the filling mixture into the greased bowl/ramekins, and set aside.

Taking your three phyllo sheets, roll them out (if not already done), and lay them on a flat work surface.  Using the melted 1 tbsp of butter, brush each individual sheet with the fat and then layer them on top of one another so they form on large square. With a knife or slicer, cut the sheets into even quarters. Take one quarter of phyllo sheets and place on top of one bowl, tucking in the edges of the dough around the pot-pie filling.  Repeat with the remaining phyllo stacks.

Sprinkle the top of the prepared bowls/ramekins with pepper and parmesan cheese, and place in pre-heated oven for 30 to 35 minutes, until filling is bubbly and cheese is browned on top.

Remove from oven and let stand for 7 to 10 minutes. Serve and enjoy!