Chicken Pot
Pie
Ingredients
- 1 pound boneless, skinless chicken breast, four 4 oz pieces
- 2 cup water
- 1/2 cup wine, dry white
- 2 average chicken bouillon cubes, crumbled
- 2 medium carrots, chopped
- 1 cup frozen green peas
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 3 Tbsp white all-purpose flour
- 5 oz fat-free evaporated milk
- 15 1/4 oz canned white corn, drained
- 6 pieces phyllo dough
Directions
- Place chicken, water, wine and bouillon cubes in a medium pan. Bring to a
boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat
and allow to cool. Set aside one cup of broth and chop chicken into chunks.
- Preheat oven to 400ºF (200ºC). Coat a deep 8-inch (20cm) pie dish with
cooking spray.
- Microwave carrots and peas for 2 minutes. Drain. Heat oil in a medium
nonstick pan, add onions and cook until soft. Stir in flour and cook over
low heat for 2 minutes.
- Remove pan from heat and stir in milk and reserved broth. Return to heat
and cook, stirring, until mixture boils and thickens. Add carrots, peas,
chicken and corn.
- Pour chicken into prepared dish. Layer sheets of phyllo over pie, trim
edges and press down firmly to seal. Lightly coat with cooking spray. Bake
for 10 minutes, lower temperature to 350ºF (180ºC) and bake until golden
brown, about 20 minutes more.
Serves | 6
POINTS per serving | 6
Print as 3x5 or 4x6
Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse