Janette's Chicken Pot Pie
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
48
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.5 cups
White Wine2 tsps
Olive Oil2 medium
Onion (chopped)1 cup
Celery (chopped)1 cup
Mushroom (chopped)3 tbsps
All-Purpose Flour2 tbsps
Dijon Mustard1 tsp
Dried Thyme1 cup
Baby Peas (frozen)Directions:
1
Transfer the mixture to a shallow 2-quart baking dish
2
Marinate chicken in 2 cups of the white wine for at least 30 minutes and up to 24 hours in the refrigerator
3
Preheat the oven to 375 degrees F
4
In a large nonstick skillet, heat the oil over medium-high heat
5
Add the chicken and cook until the outside turns opaque, about 2 minutes
6
Add the onion, carrots, and celery and cook until softened, about 5 minutes
7
Add the mushrooms and cook for 5 minutes more
8
Lower the heat to medium, add the flour and cook, stirring constantly, for 2 minutes
9
Stir in the chicken broth and remaining 1/2 cup wine
10
Stir in mustard and thyme
11
Let simmer, stirring often, until thickened, about 5 minutes
12
Add the frozen peas and season with salt and pepper, to taste
13
Spray each sheet of phyllo with nonstick cooking spray and layer over the baking dish, tucking the excess pastry into the dish
14
Bake until the filling is bubbling and the phyllo has browned, about 25 minutes
15
Let cool slightly before serving