Lighter Chicken Pot Pie with Phyllo Dough {Dairy Free}
Lighter Chicken Pot Pie with Phyllo Dough {Dairy Free} could be just the dairy free recipe you've been looking for. One portion of this dish contains roughly 71g of protein, 44g of fat, and a total of 880 calories. This recipe serves 4 and costs $3.18 per serving. 12439 people found this recipe to be flavorful and satisfying. It works well as a pretty expensive main course. Head to the store and pick up carrots, garlic, parsnip, and a few other things to make it today. It is brought to you by The Lemon Bowl. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a great spoonacular score of 100%. Similar recipes include Vegan Chickpea Pot Pie with Phyllo Dough Crust, Autumn Chicken and Phyllo Dough Pot Pies, and Root Vegetable Chicken Pot Pie, Gluten & Dairy Free with Vegan Option.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 carrots - diced
1 tablespoon fresh sage - minced
2 tablespoons fresh thyme - minced
2 cloves garlic - minced
32 oz chicken broth - low sodium
2 tablespoons olive oil
1 onion - diced
1 parsnip - diced
2 cups frozen green peas
½ teaspoon pepper
8 sheets phyllo dough - thawed
1 teaspoon dried poultry seasoning
1 rotisserie chicken - skinless, breast meat shredded
½ teaspoon salt
2 tablespoons white whole wheat flour (or all purpose)
Equipment:
sauce pan
oven
wooden spoon
frying pan
baking pan
knife
bowl
Cooking instruction summary:
Pre-heat oven to 350 degrees.Sauté carrots, parsnip, onions and garlic in a large sauce pan sprayed with non-stick spray heated on medium. Stir frequently until softened, about 5-7 minutes.While veggies are cooking, stir in thyme, sage, poultry seasoning, salt and pepper.Add flour and stir to incorporate and cook out the flour flavor, about 60 seconds.Pour in chicken broth and use wooden spoon to scrape up brown bits from the bottom of pan. Bring to a boil and stir until thickened then reduce heat to low and simmer for 10 minutes.Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly.Pour chicken and vegetable mixture into a large baking dish.Add olive oil to a small bowl. Working one sheet at a time, use a brush to "paint" olive oil on phyllo dough. After each layer is brushed with oil, add on top of baking dish to form a top crust. Continue until all eight sheets are added making sure to paint the top of the last sheet with oil.Use a knife to poke 2-3 slits in the phyllo crust then bake for 25-30 minutes or until phyllo is browned.
Step by step:
1. Pre-heat oven to 350 degrees.Sauté carrots, parsnip, onions and garlic in a large sauce pan sprayed with non-stick spray heated on medium. Stir frequently until softened, about 5-7 minutes.While veggies are cooking, stir in thyme, sage, poultry seasoning, salt and pepper.
2. Add flour and stir to incorporate and cook out the flour flavor, about 60 seconds.
3. Pour in chicken broth and use wooden spoon to scrape up brown bits from the bottom of pan. Bring to a boil and stir until thickened then reduce heat to low and simmer for 10 minutes.Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly.
4. Pour chicken and vegetable mixture into a large baking dish.
5. Add olive oil to a small bowl. Working one sheet at a time, use a brush to "paint" olive oil on phyllo dough. After each layer is brushed with oil, add on top of baking dish to form a top crust. Continue until all eight sheets are added making sure to paint the top of the last sheet with oil.Use a knife to poke 2-3 slits in the phyllo crust then bake for 25-30 minutes or until phyllo is browned.
Nutrition Information:
covered percent of daily need
