Skinnier Pot Pie Recipes
SKINNY DOWN HOME CHICKEN POT PIE
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
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
MINI POT PIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, butter, onion, carrots, flour, milk, chicken broth, frozen peas, salt, pepper, puff pastry, egg
Provided by Kathryn Aubin
Categories Appetizers
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (220°C).
- Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
- Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
- Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
- Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
- Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
- Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
- Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
- Bake for 15 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 743 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 2 grams, Protein 20 grams, Sugar 4 grams
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