The Son’s Chicken Pot Pie
By Deen BrothersJUMP TO RECIPE
Prep time: 20 min
Cook time: 40 min
Servings: 4 servings
- 1 1/4 pounds boneless chicken breasts
- Sea salt and black pepper
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- Pinch fresh grated nutmeg
- 3 stalks celery
- 2 medium carrots
- 2 clove s garlic
- 1 small onion
- 6 ounces green beans
- 6 white mushrooms
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 3 cups low-fat milk
- 1 cup frozen green peas
- 4 sheet s frozen phyllo dough
- Special equipment: Four 2-cup individual baking dishes
Preheat the oven to 400 degrees F.
Sprinkle the chicken with salt and pepper. Heat 2 tablespoons oil and the butter in a large skillet over medium-high heat. Add the chicken, 1/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg and saute until cooked through, about 5 minutes.
Add the celery, carrots, garlic and onions and saute until translucent, 3 to 4 minutes. Add the beans and mushrooms and continue to cook until the vegetables have softened, 4 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes. Stir in the chicken broth, bring to a simmer and cook for 2 minutes. Stir in the milk and peas and cook until thick and creamy, 8 to 10 minutes. Remove from the heat. Divide the filling evenly among the 4 baking dishes.
Place a phyllo dough sheet on top of each baking dish and brush the top with oil. Bake until golden brown, about 10 minutes.