The Son's Chicken Pot Pie
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
41
Sourness
42
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tbsp
Unsalted Butter3 stalks
Celery (chopped)2 cloves
Garlic (minced)1 small
Onion (chopped)2 tbsps
All-Purpose Flour3 cups
Low-Fat MilkDirections:
1
Special equipment: Four 2-cup individual baking dishes Preheat the oven to 400 degrees F
2
Sprinkle the chicken with salt and pepper
3
Heat 2 tablespoons oil and the butter in a large skillet over medium-high heat
4
Add the chicken, 1/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg and saute until cooked through, about 5 minutes
5
Add the celery, carrots, garlic and onions and saute until translucent, 3 to 4 minutes
6
Add the beans and mushrooms and continue to cook until the vegetables have softened, 4 minutes
7
Sprinkle the flour over the vegetables and cook for 2 minutes
8
Stir in the chicken broth, bring to a simmer and cook for 2 minutes
9
Stir in the milk and peas and cook until thick and creamy, 8 to 10 minutes
10
Remove from the heat
11
Divide the filling evenly among the 4 baking dishes
12
Place a phyllo dough sheet on top of each baking dish and brush the top with oil
13
Bake until golden brown, about 10 minutes