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    You are in: Home / Recipes / Slimmed Down Chicken Pot Pie Recipe
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    Slimmed Down Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Chef #1520721's Note:

    This recipe is from foodnetwork.com. I love the lemon and dill flavors in the pot pie. Makes it taste much lighter and more fresh. This is also good with leftover chicken.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
    2. 2
      Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.).
    3. 3
      Preheat oven to 400 degrees F.
    4. 4
      Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
    5. 5
      Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Slimmed Down Chicken Pot Pie

    Serving Size: 1 (502 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 339.1
     
    Calories from Fat 111
    32%
    Total Fat 12.3 g
    19%
    Saturated Fat 2.2 g
    11%
    Cholesterol 75.5 mg
    25%
    Sodium 1018.4 mg
    42%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.7 g
    18%
    Protein 33.2 g
    66%

    The following items or measurements are not included:

    frozen pearl onions

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