Ingredientes para Skinny Down Home Chicken Pot Pie
- 1 tablespoon olive oil
- Flour
- 1/2 cup chopped onion
- Garlic Cloves
- 1/2 cup sliced leeks
- 1 cup chopped carrots
- 1 cup chopped celery
- Potatoes
- 1 cup cubed turnips
- Boneless Skinless Chicken Breasts
- Boneless Skinless Chicken Thighs
- Bay Leaf
- Thyme
- Salt
- Pepper
- 4 cups chicken stock
- One package (14.1 oz) phyllo dough
- Melted butter, for brushing phyllo dough
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Cómo preparar Skinny Down Home Chicken Pot Pie
- Preheat oven to 350°F (175°C).
- Thaw phyllo dough in the refrigerator overnight.
- Heat 1 tablespoon olive oil in a 6-quart stockpot over medium heat.
- Add 1/2 cup chopped onion, 2 cloves minced garlic, and 1/2 cup sliced leeks. Cook until softened, about 3 minutes.
- Add 1 cup chopped carrots, 1 cup chopped celery, 2 cups cubed potatoes, and 1 cup cubed turnips. Cook for 5 minutes, stirring occasionally.
- Add 2 cups cooked chicken, 1 teaspoon dried thyme, and 1 bay leaf.
- Stir in 4 cups chicken stock, ensuring all ingredients are coated.
- Bring to a boil, stirring constantly. Reduce heat to a simmer.
- Cover and simmer for 10-12 minutes, or until vegetables are tender and the sauce has thickened.
- Remove from heat and remove the bay leaf.
- Brush 6 sheets of phyllo dough with melted butter, stacking them on top of each other.
- Pour the chicken mixture into a 9x9 inch baking pan.
- Top with the phyllo dough, pressing down gently to adhere to the filling.
- Place the baking pan on a baking sheet (to catch any spills).
- Bake for 30-35 minutes, rotating halfway through, until the crust is golden brown and crispy.
- Let cool for 10 minutes before cutting into 6 squares.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
22g
Fat
16g
Carbs
12g
