Individual Light Chicken Pot Pies

The two things that make chicken pot pies high in fat and calories are the pastry and the cream sauce.  I’ve switched out a butter crust for phyllo, which is only about 1.5 grams of fat per serving.  Phyllo is in the freezer at the grocery store near the puff pastry and Cool Whip.  It needs time to thaw – about two hours, but sitting out on the counter all day won’t hurt it a bit.  Just don’t try to unroll it until it’s thawed, it will crumble apart.  I also made the sauce more of a chicken gravy than a cream sauce.  The dish is packed with veggies and has a nice herby flavor.  These can be made ahead and refrigerated until ready to bake.   Makes 5-6 pies

  • 4 C. chicken broth
  • 2 boneless, skinless chicken breasts
  • 2 t. olive oil
  • 2 large carrots, peeled and diced
  • 2 celery stalks, peeled and diced
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 C. frozen peas
  • 1 C. frozen corn
  • ½ t. rubbed sage
  • ½ t. dill
  • ¼ C. flour
  • salt and pepper
  • ½ package of frozen phyllo dough, thawed
  • 2-3 T. melted margarine

Bring the chicken broth to a boil and drop in the chicken breasts.  Simmer until the chicken is just cooked through- about 10 minutes.  Remove the chicken to a cutting board and let it rest.  Meanwhile, heat the oil in a skillet over medium heat.  Add the carrots, celery, garlic, and shallot.  Cook and stir until the veggies begin to soften, about five minutes.  Add the peas, corn, sage, and dill.  Cook another two minutes.  Sprinkle the flour over the skillet and stir and cook for another minute, or until the flour coats all the veggies and creates a sort of crumbly paste.  Add the chicken broth a ladleful at a time, whisking until smooth.  Add more broth, whisk until smooth.  Continue adding broth (about 2-3 cups) and stirring.  As the sauce simmers it will thicken into a gravy-like consistency.  Taste and adjust the seasoning with salt and pepper.  Chop the cooked chicken into chunks and add to the skillet.  Spoon the mixture into ovenproof ramekins or soufflé molds.  Fill the cups to the brim.

Unroll the phyllo and cut it in half.  Put the other half aside (maybe you can use it for spanikopita?  Blackberry turnovers? ) Cut the half into 4-5 inch squares.  You should be able to get 6 squares out of half of the phyllo roll.  Get your melted margarine ready and use a pastry brush to brush the margarine over the surface of the phyllo.

The phyllo sheets are extremely thin and each sheet needs to be brushed with margarine.  You will make a stack of 5-6 squares of phyllo, brushing each layer.  Place the stacks on top of the ramekins, and press around the edges to seal.

Place the pies on a baking sheet and bake at 350 degrees for about 20 minutes, or until the phyllo is golden brown and the filling is hot.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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One Response to Individual Light Chicken Pot Pies

  1. Pingback: Happy Pi Day | swellkid

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