Lower Fat Chicken Pot Pie With Phyllo Recipes

PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH

Steps:

• 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
• 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
• 3. ) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
• 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
• GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.

PHYLLO CHICKEN POTPIE

Steps:

• In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender. , Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray. , Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again. , Bake, uncovered, at 425° for 10-15 minutes or until golden brown.

LIGHTER CHICKEN POTPIE

Steps:

• Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
• While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
• Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
• Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

LOWER FAT CHICKEN POT PIE WITH PHYLLO

Steps:

• NOTE: If you have never worked with phyllo before, don't be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo. (And, it is pronounced "fee-low.").
• Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
• In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
• Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
• Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
• Stir in chicken, parsley, and sage. Remove from heat and keep warm.
• Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
• Spoon the chicken mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
• Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.

YOU AND ME CHICKEN POT PIES

Steps:

• 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.

LOW FAT CHICKEN POT PIE

Steps:

• In a pan combine broth carrots potato parsnip and 1/4 t salt bring to boil then simmer and cover cook until vegies are tender about 5 minutes add onions peas and chicken boil and then simmer again cover cook about 5 minutes untill chicken is cooked In another pan combine the milk flour sage pepper and remaining salt stir to blend bring to boil then simmer cook until thickened like heavy cream about 2 minutes stir in the chicken mixture cook 1 minute longer Place chicken mixture into a 9 inch deep dish pie pan layer the phyllo sheets on top overlapping the sheets from left to right then up and down making sure all chicken mixture is covered tucking in the edges lightly spray each sheet with nonstick cooking spray with knife cut a 3-inch x in the middle of the pie pull back the corners spray the corners Bake 375 for 15 minutes or until hot and dough is crisp and light brown.

VERY LOW FAT CHICKEN POT PIE

Steps:

• Preheat your oven to 400F.
• Saute your vegetables in a large skillet until tender.
• Add chopped up chicken and cook about 5 minutes.
• Add stock and half the wine, bring to a simmer and cook until everything is tender (10 minutes) You may need to add more stock.
• Mix remaining wine with cornstarch in a small bowl and add stirring until everything thickens.
• Pour into a casserole dish and set aside.
• Put the flour in a bowl, add in green onions.
• Mix the egg substitute with milk and add to the flour and mix until no large clumps of dry flour are left. You may need to add more milk, you want the consistency of incredibly thick pancake batter but not something that you would roll out on the counter.
• Carefully spoon over top of the filling in the casserole dish.
• Bake approx 20 minutes or until nice and brown.

LOW-FAT CHICKEN POT PIE

Steps:

• Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
• Preheat oven to 350 degrees F (175 degrees C).
• Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
• Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
• In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
• Add chicken broth and bring to a boil. After it has become thick, add potatoes.
• Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
• Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUST

Steps:

• Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
• Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
• Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
• Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

REDUCED-FAT CHICKEN POT PIE

Steps:

• Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
• In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
• Bake uncovered about 30 minutes or until golden brown.

LOW FAT CHICKEN POT PIE WITH PUFF PASTRY!

Steps:

• Preheat oven to 400 degrees.
• Bring broth to a boil in a large dutch oven. Add peas, both kinds of potatoes, celery root, parsnip, and onions to pan. Cover, reduce heat and simmer for 6 minutes.
• Add chicken. Cook 5 minutes or until done.
• Remove chicken and veggies from broth with slotted spoon and set in a large bowl.
• Increase heat to medium. Spoon flour lightly into measuring cup, level with knife. Place all but 1 T. of flour into a medium bowl and gradually add milk, whisking until well blended.
• Add milk mixture to the broth and cook for 5 minutes until thickened, stirring frequently.
• Stir in chicken and veggies, parsley, thyme, salt and pepper.
• Spoon mixture into an 11 x 7 baking dish coated with cooking spray.
• Sprinkle remaining 1 T. of flour on work surface and roll pastry dough into a 9X13 rectangle. Place pastry over the chicken mixture, pressing to seal at the edges of the dish. Cut slits in dough for steam to escape and spray top lightly with cooking spray.
• Place on a foil lined baking dish (to make clean up easy if there is a bubble over). Bake at 400 degrees for 16 minutes or until pastry is golden and filling is bubbly.

HEALTHIER CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
• Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
• Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
• Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.