This Lighter Chicken Pot Pie Recipe captures all of the goodness of a pot pie whereas reducing manner down on the energy. It’s filled with veggies and has a lightweight crust on the highest made with phyllo sheets. It’s really easy and yummy!
As a child, I used to be by no means been a giant fan of hen pot pie. I assume I felt like when you’re gonna put one thing in a pie, it higher be one thing candy! 😉
As I’ve grown older, I’ve come to understand it increasingly.
However, everyone knows hen pot pie has like one million energy.
This recipe captures all of the goodness of a pot pie whereas reducing manner down on the energy. It is:
- filled with veggies
- straightforward to make
- has a lightweight crust on the highest comprised of phyllo sheets
- full of healthy proteins
My household ate this complete pie in about 10 minutes. No leftovers. It was that good!
Instructions
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Preheat oven to 400 levels.
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Heat 2 tablespoons of olive oil in massive saucepan over medium warmth. Add carrots, onion and thyme. Season with salt and pepper, and cook dinner till carrots are crisp-tender, 8-10 minutes.
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Add flour, and cook dinner, stirring 1 minute. Gradually add milk, stirring till clean. Cook, stirring sometimes till combination involves a simmer and thickens.
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Remove from warmth and stir in peas, lemon juice, and hen and season with salt and pepper, if desired. Pour filling right into a 9-inch pie plate.
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Stack phyllo sheets on a piece floor. Cut into 10-11 inch circles. Using two at a time, brush tops of phyllo with 1 tsp oil and repeat with remaining circles and oil. Place phyllo stack over filling and press down and tuck in on sides.
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Bake till golden brown and effervescent, 20-25 minutes. Let cool quarter-hour earlier than serving. Enjoy!
Notes
Recipe Adapted from Everyday Food Oct. ’07 situation
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