Tuesday, September 27, 2011

Mmm Mmm Good


You can see the size of this pan.  Let me start by saying we ate the whole thing, and by we I mean this kid.  Fortunately it's chicken pot pie that is both hearty and healthy. Here's the recipe. For a vegetarian version sub in veg stock and double the root vegetables.

Chicken Pot Pie

3 Tablespoons of olive oil
1/4 Cup of flour
3 Carrots,chopped
1 parsnip, chopped
1 stalk celery, diced
2 large yukon gold potatoes, chopped
1 medium yellow onion, chopped 
1 cup frozen peas 
3 Tablespoons of fresh thyme
2 large skinless, boneless chicken breasts, cut into 2" pieces
Generous pinches of Salt and Pepper
2 1/2 cups chicken stock
6 sheets phyllo dough (thawed for an hour in refrigerator)


Preheat oven to 350
Bring stock to a simmer

In a large, deep skillet, over med-high heat:
Combine olive oil and flour until it forms a paste.
Add the vegetables and stir until they are coated.
Add Chicken until coated. Season.
Add Broth and bring mixture to a boil, then simmer for 5-7 minutes.

Pour the stew into a 9x12 casserole dish. 
After basting the phyllo dough with olive oil, place sheets over the top of the stew and bake in the oven for about 30 minutes until crispy.

Side note: one of my kids is dairy free, I found a great Phyllo dough from The Fillo Factory (Whole Foods)that is made without butter, which is lower in fat and could lend itself well to making this recipe vegan.








 

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