Skinny Down Home Chicken Pot Pie Recipes

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SKINNY DOWN HOME CHICKEN POT PIE



Skinny Down Home Chicken Pot Pie image

this is my sister jackies fav. cookbook , "cook yourself thin ' 'and this is a great pot pie made with phyllo dough

Provided by Dienia B.

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1/4 cup flour
1 onion, diced
2 garlic cloves, minced
1 leek, minced
1 carrot, chopped
1 celery, stalk, chopped
2 potatoes, red skin on, diced
2 turnips, diced and peeeled
2 boneless skinless chicken breasts, cubed
2 boneless skinless chicken thighs, cubed
1 bay leaf
2 sprigs thyme
1 teaspoon salt
1 teaspoon pepper
2 1/2 cups chicken stock
6 sheets phyllo dough
1 tablespoon butter, for brushing

Steps:

  • preheat oven to 350 degrees
  • thaw phyllo dough in frig overnight
  • in 6 quart stock pot heat olive oil
  • add flour brown for about 3 minutes add onion garlic and leek.
  • add carrot celery potato and turnips
  • add chicken and herbs
  • stirring constantly so everything is covered but doesnt burn
  • add chicken stock and stir like crazy
  • bring to a boil stirring constantly
  • turn down to a simmer
  • cover
  • simmer for 7 minutes until it becomes thick and chicken is done
  • remove from heat
  • brush the 6 sheets of phyllo with butter stacking one on another
  • take the bay leaf and thyme from gravy
  • pour into a 9 x9 cake pan
  • top with dough
  • press down firmly with your hands
  • place pan on baking sheet
  • bake for 30 minutes
  • turning tray around half way through the baking process
  • remove
  • let cool 10 minutes
  • cut in 6 squares
  • serve.

Nutrition Facts : Calories 350.8, Fat 13.2, SaturatedFat 3.3, Cholesterol 52.4, Sodium 752.7, Carbohydrate 38.1, Fiber 3.9, Sugar 5.7, Protein 19.8

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

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