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.
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
How to Make It
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.
After reading the reviews I only used 2 cups of milk and added extra salt, pepper and onion powder. I also doubled the chicken and veggies. Was nice and creamy and had great flavor. I'd definitly make it again
This dish was excellent! I tweaked the recipe using leftover pork tenderloin; 1 can of coconut milk instead of cow's milk; a quarter cup of beef stock; and cut out the flour altogether. The cocnut milk is rather thick so the flour wasn't needed. Like others, I used dried thyme. The prep is a little time consuming, but worth the wait!
This was really tasty. It does need quite a bit more salt, but otherwise is delicious. You should eat right away as the phyllo dough gets soggy once covered (or stored), taking away that nice crisp; however, having said that, I thought the leftovers were delicious even with the soggy phyllo dough. Also, it cooks up very pretty!
I used sweet potato instead of the regular and doubled the carrots instead of using celery. We loved this dish. I loved that I could make it on Sunday, minus the phyllo, and refrigerate it for a weeknight meal. Just add the phyllo before cooking a bit longer. I added more seasoning and increase the amount of flour per the request of other reviewers and it turned out great. It was so big that we've gotten many meals out of this one.
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