The Son's Chicken Pot Pie
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 1/4 pounds boneless chicken breasts, cut into 1-inch cubes
Sea salt and black pepper
3 tablespoons olive oil, plus more for brushing
1 tablespoon unsalted butter
Pinch fresh grated nutmeg
3 stalks celery, chopped
2 medium carrots, chopped (about 1 cup)
2 cloves garlic, minced
1 small onion, chopped
6 ounces green beans, snipped and cut into 1/2-inch pieces (about 1 cup)
6 white mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
3 cups low-fat milk
1 cup frozen green peas, thawed
4 sheets frozen phyllo dough, thawed
Special equipment: Four 2-cup individual baking dishes
Instructions
Preheat the oven to 400 degrees F.
Sprinkle the chicken with salt and pepper. Heat 2 tablespoons oil and the butter in a large skillet over medium-high heat. Add the chicken, 1/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg and saute until cooked through, about 5 minutes.
Add the celery, carrots, garlic and onions and saute until translucent, 3 to 4 minutes. Add the beans and mushrooms and continue to cook until the vegetables have softened, 4 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes. Stir in the chicken broth, bring to a simmer and cook for 2 minutes. Stir in the milk and peas and cook until thick and creamy, 8 to 10 minutes. Remove from the heat. Divide the filling evenly among the 4 baking dishes.
Place a phyllo dough sheet on top of each baking dish and brush the top with oil. Bake until golden brown, about 10 minutes.
Nutrition information per serving: 540 calories, 24 g fat
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