Chicken Pot Pie with Phyllo Crust
Servings:4
This recipe satisfies my most intense pot-pie yearnings, but it’s a bit more sophisticated than the familiar food of my childhood. I skip the lunch-room vegetable mix in favor of keeping it all green and white inside with aromatic leeks, crisp green beans, fresh herbs, and chunks of chicken and potato smothered in a creamy sauce, topped with a flaky blanket of phyllo.
This recipe is excerpted fromThe Food You Craveby Ellie Krieger. Learn more这里.
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- Cooking spray
- 1-1/4 lb. boneless, skinless chicken breast halves, cut into 1/2-inch chunks
- 1茶匙盐
- 1/2 tsp. freshly ground black pepper
- 2汤匙。橄榄油
- 2 leeks, bottom 4 inches only, trimmed, washed well, and chopped
- 2 stalks celery, chopped (about 1/2 cup)
- 2 medium white potatoes, left unpeeled and cut into 1/2-inch pieces
- 1/2 lb. fresh green beans, trimmed and chopped into 1/2-inch pieces
- 2个丁香大蒜，切碎（约2茶匙）
- 1-1/2 cups nonfat milk
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup peas, thawed if frozen
- 2汤匙。chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh thyme
- 3 sheets frozen phyllo dough, thawed
- 2汤匙。freshly grated Parmigiano Reggiano
Nutritional Information
- Calories (kcal) : 585
- Fat Calories (kcal): 117
- Fat (g): 13
- 饱和脂肪（G）：3
- 多不饱和脂肪（G）：1.5
- 单不饱和脂肪（G）：7
- 胆固醇（MG）：88
- Sodium (mg): 960
- 碳水化合物（G）：70
- Fiber (g): 8
- Protein (g): 50
准备
- Preheat the oven to 350°F. Coat 4 individual-size baking dishes with cooking spray.
- 用盐和1/4茶匙的1/4茶匙鸡调味鸡肉。胡椒。在大型不粘锅中，加热2茶匙。用中高温的油。加入鸡肉和棕色，每侧约2-1/2分钟。将鸡肉转移到盘子上。
- Add 2 more tsp. of oil, the leeks, and celery to the pan and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and the remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook for 2 minutes more, stirring to combine everything. Add the milk. Stir the flour into the broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes. Stir in the chicken, peas, parsley, and thyme. Spoon the mixture into the baking dishes.
- Put the remaining 1-2/3 Tbs, oil in a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter-sheet on top of each baking dish and brush with the oil. Repeat layering with all three layers. Tuck the edges of the phyllo into the dish rim. Sprinkle the top of each pie with the Parmigiano.
Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. Serve hot.
Reviews
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评论（5个评论）
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menise| 02/15/2014这是我第二次做这道菜。我喜欢它第一次有点平淡。这次不行。我添加了胡萝卜，但也保留了青豆。我喜欢phyllo而不是糕点面团的浅色。为了使它稍微加香料，让它更美味，我在鸡肉中加入少量酱油，让它静置几分钟，然后用百里香，盐，胡椒粉和大蒜盐调味鸡肉。我使用的盐和胡椒粉比食谱要多，结果正是我想要的。鸡的味道更加胡椒。我不习惯使用韭菜，但我喜欢它们，并且会再次使用。但是我真的很喜欢葱，所以下次可能切换到葱。 This recipe worked very well for me. The pot pie was delicious and flavorful. It's one of my favorite comfort foods and it should always be just perfect. My husband loved it.
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Bridgewater_CT| 01/03/2013
The recipe DOES have onion (leeks) and garlic.In my experience there was too much liquid compared to other recipes. I think there may be a mistake in the addition of flour. Usually flour is combined with a fat to make a roux before whisking in liquid ingredients.Nice combination of green vegetables. Chicken Pot Pie is a comfort food, and is not generally known for striking flavors.
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