Chicken Pot Pie With Phyllo

"A light and healthier twist to a classic comfort food."
 
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Ready In:
1hr 20mins
Ingredients:
17
Yields:
4 pies
Serves:
4
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ingredients

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directions

  • Preheat oven to 350 degrees F. Coat 4 individual size baking dishes with cooking spray.
  • Season the chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 2 teaspoons olive oil in a large skillet over medium high heat. Add chicken and brown on all sides, about 2 1/2 minutes per side. Transfer to a plate.
  • Add 2 more teaspoons of oil to skillet. Saute leeks and celery, stirring occasionally, about 3 minutes. Add potatoes, green beans, garlic and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook 2 minutes more until all ingredients are combined.
  • Add milk. Mix broth with flour, then add to pan. Cook, stirring, until mixture comes to a boil. Reduce heat to medium low and simmer 10 minutes. Return chicken, add peas, parsley and thyme. Spoon into prepared baking dishes.
  • Cut phyllo dough into quarters. Place one piece on each pie. Brush with oil. Repeat until there are 3 layers. Tuck ends of dough into dish. Sprinkle with Parmesan cheese.
  • Place baking dishes on a baking sheet and bake 30 minutes, until filling is hot and bubbling.

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