Slimmed Down - Chicken Pot Pie

Name: Slimmed Down - Chicken Pot Pie
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 8 button mushrooms, quartered; 3 larges carrots, sliced into 1/2-inch rounds, (1 1/2 cups); 2 ribs celery, sliced into 1/2-inch pieces; 794 grams bone-in skinless chicken breasts (about; 946 milliliters chicken broth, low-sodium canned or homemade; 59 milliliters all-purpose flour; 2 teaspoons minced fresh dill; 4 servings Kosher salt; 1 teaspoons finely grated lemon zest; 2 Tbsps olive oil; 4 servings Paprika; 1 Tbsp minced parsley; 237 milliliters frozen pearl onions, thawed; 3 sheets phyllo dough; 118 milliliters halved baby or small turnips, or quartered if large

Slimmed Down - Chicken Pot Pie might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 47g of protein, 14g of fat, and It is a good option if you're following a dairy free diet. If you have pearl onions, button mushrooms, chicken breasts, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.

Ingredients you will need

Olive Oil Spray

Equipment you will use

Ramekin

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.

Ingredients you will need

Chicken Breast

Whole Chicken

Broth

Equipment you will use

Sauce Pan

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.)

Ingredients you will need

Whole Chicken

Broth

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Heat the oil in a heavy non-stick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes.

Ingredients you will need

Vegetable

Mushrooms

Carrot

Turnip

Celery

Salt

Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute.

Ingredients you will need

Vegetable

Onion

All Purpose Flour

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.

Ingredients you will need

Chicken Broth

Lemon Zest

Whole Chicken

Parsley

Pepper

Dill

Equipment you will use

Whisk

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.

Ingredients you will need

Olive Oil Spray

Salt And Pepper

Filo Pastry

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Ramekin

Kitchen Scissors