Chicken Potpie

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Chicken PotpieRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
To serve three, use 1 1/2 tablespoons flour, cut the phyllo sheets into quarters, and scale remaining ingredients down by half. Bake the potpies in three (10-ounce) ramekins. (Tuck one quarter of phyllo sheets on top of each ramekin; discard remaining quarter.) Bake 15 minutes or until tops are golden. To reduce prep time, look for prechopped vegetables in the supermarket.
6 servings

Ingredients

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2 tablespoons butter
2 tablespoons olive oil
3 cups diced red potato (about 1 pound)
2 cups diced onion
2 cups sliced mushrooms (about 8 ounces)
1 cup diced celery
1 cup diced carrot
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
6 1/2 tablespoons all-purpose flour
3 cups fat-free milk
1/2 cup fat-free, less-sodium chicken broth
2 cups chopped cooked chicken breast (about 12 ounces)
1 cup frozen green peas
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (14 x 9-inch) sheets frozen phyllo dough, thawed
Cooking spray

Preparation

Preheat oven to 375°.

Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.

Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.

Created date

March 2007

Nutritional Information

Calories 354
Caloriesfromfat 29 %
Fat 11.2 g
Satfat 3.8 g
Monofat 5.3 g
Polyfat 1.2 g
Protein 24.2 g
Carbohydrate 40 g
Fiber 4.4 g
Cholesterol 52 mg
Iron 2.5 mg
Sodium 680 mg
Calcium 209 mg