Creamy Chicken Potpie
An irresistible crisp (but easy) phyllo crust tops these homey individual chicken potpies. Make a double batch and freeze extras to have on hand anytime. Serve with a butterhead lettuce salad with red onion and white-wine vinaigrette.
- 4teaspoons extra-virgin olive oil, divided
- 1pound boneless, skinless chicken breast, trimmed, cut into 1/2-inch cubes
- 1cup sliced shallots
- 1frozen mixed vegetables (2-2 1/2 cups), thawed
- 1/4teaspoon dried thyme
- 2cups reduced-sodium chicken broth, divided
- 1/4cup cornstarch
- 1/4cup reduced-fat sour cream
- 1/4teaspoon salt
- 1/4teaspoon freshly ground pepper
- 6sheets 9-by-14-inches phyllo dough, defrosted (follow package directions)
- Cooking spray (olive oil or canola oil)
- Preheat oven to 425°F.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring often, until it turns white, 2 to 3 minutes. Remove to a plate. Add the remaining 2 teaspoons oil and shallots, reduce heat to medium and cook, stirring, until slightly softened, 2 to 3 minutes. Stir in vegetables and thyme; cook, stirring occasionally, until hot, 2 to 4 minutes. Pour in 1 3/4 cups broth and bring to a boil. Whisk the remaining 1/4 cup broth and cornstarch in a small bowl and add to the pan. Return to a boil and cook until thickened, about 1 minute. Off the heat, stir in the chicken, sour cream, salt and pepper. Divide the mixture among four 12-ounce ovenproof baking dishes.
- Make 2 stacks of 3 sheets of phyllo each, coating each sheet lightly with cooking spray before stacking. Cut the stacks in half crosswise. Drape one half over each baking dish. Tuck in any overhanging edges.
- Set the potpies on a baking sheet. Bake until the tops are golden and the filling bubbly, 18 to 20 minutes.
Prepare through Step 3, wrap airtight and freeze for up to 3 months. Do not thaw before baking; bake at 400°F for 50 minutes to 1 hour.
four 12-ounce ovenproof baking dishes
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||6g|