Healthy Chicken Pot Pie
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- 3 cup(s) chicken broth
- 1 cup(s) green beans diced
- 1/2 cup(s) carrots diced
- 1/4 cup(s) onion diced
- 1 cup(s) corn
- 1 cup(s) peas
- 1 1/4 pound(s) chicken breasts
- 2/3 cup(s) whole wheat flour
- 1 1/2 cup(s) milk
- 1 1/2 tablespoon(s) thyme
- 2 teaspoon(s) salt
- 1 teaspoon(s) black pepper
- a pinch(s) parsley
- 1 package(s) phyllo dough
- 1 stick(s) butter melted
- Preheat oven to 400°. (If you are using phyllo dough for crust, this is a good time take it out and let it defrost at room temp.)
- Put chicken broth in a pot at medium heat. Add green beans, carrots, onion, corn, and peas to broth. Cover and let sit for about 6 minutes. Add chicken (in large chunks) to broth. Cover and let sit for 5 mins or until chicken fully cooked.
- Remove broth from heat and take chicken and vegetables out using a slotted spoon. Shred chicken as desired.
- Put broth back on medium heat. Mix together flour and milk completely. Add milk/flour mixture to the broth and stir for 5 minutes.
- Add chicken, vegetables, and spices to broth. Stir and remove from heat. Fill 10 ramekins with filling.
- Cut the phyllo dough into a proper size to cover the top of the ramekins. In between every other layer of phyllo brush of a little but of butter. On top of crust brush some butter on and top with herb of choice (I used parsley).
- Place ramekins on tray that is covered with aluminum foil (to catch fallout). Cook for 10-15* mins and let cool! yay done!
- *Cooking time my vary depending on what crust you decide to use
This recipe is a personal recipe added by AliciaRB and has not been tested or endorsed by MyRecipes.
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Healthy Chicken Pot Pie Recipe at a Glance
- COURSE: Pies/Pastries