You and Me Chicken Pot Pies

Name: You and Me Chicken Pot Pies
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks; 1 teaspoon salt; Freshly ground black pepper; 2 tablespoons olive oil, divided; 2 leeks, bottom 4 inches only, washed well and chopped; 2 celery stalks, chopped; 2 medium potatoes cut into 1/2-inch pieces; 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces; 2 cloves garlic, minced; 1 1/2 cups low-fat milk; 1/3 cup all-purpose flour; 2 cups low-sodium chicken broth; 1 cup frozen peas; 2 tablespoons chopped fresh parsley leaves; 1 tablespoon fresh thyme leaves; 3 sheets frozen phyllo dough, thawed; 2 tablespoons grated Parmesan

Recipe courtesy of Ellie Krieger

Watch how to make this recipe.

You and Me Chicken Pot Pies

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Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Calories

586 calorie

Total Fat

13 grams

Saturated Fat

3.1 grams

Sodium

958 milligrams

Carbohydrates

70 grams

Dietary Fiber

8 grams

Protein

50 grams

Total: 1 hr 25 min
Prep: 30 min
Cook: 55 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Calories

586 calorie

Total Fat

13 grams

Saturated Fat

3.1 grams

Sodium

958 milligrams

Carbohydrates

70 grams

Dietary Fiber

8 grams

Protein

50 grams

Total: 1 hr 25 min
Prep: 30 min
Cook: 55 min

Ingredients

Nonstick cooking spray

1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks

1 teaspoon salt

Freshly ground black pepper

2 tablespoons olive oil, divided

2 leeks, bottom 4 inches only, washed well and chopped

2 celery stalks, chopped

2 medium potatoes cut into 1/2-inch pieces

1/2 pound green beans, trimmed and chopped into 1/2-inch pieces

2 cloves garlic, minced

1 1/2 cups low-fat milk

1/3 cup all-purpose flour

2 cups low-sodium chicken broth

1 cup frozen peas

2 tablespoons chopped fresh parsley leaves

1 tablespoon fresh thyme leaves

3 sheets frozen phyllo dough, thawed

2 tablespoons grated Parmesan

Directions

Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.
Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.
Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.
Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.
Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.

You and Me Chicken Pot Pies

You and Me Chicken Pot Pies

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