Skinny Down Home Chicken Pot Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 3 tablespoons olive oil
- 1⁄4 cup flour
- 1 onion, diced
- 2 garlic cloves, minced
- 1 leek, minced
- 1 carrot, chopped
- 1 celery, stalk, chopped
- 2 potatoes, red skin on, diced
- 2 turnips, diced and peeeled
- 2 boneless skinless chicken breasts, cubed
- 2 boneless skinless chicken thighs, cubed
- 1 bay leaf
- 2 sprigs thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1⁄2 cups chicken stock
- 6 sheets phyllo dough
- 1 tablespoon butter, for brushing
directions
- 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.
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