yummy in my tummy chicken pot pie
While the weather may still be a little warm in California, I decided to make one of my most comforting one pot meals, chicken pot pie!
My recipe for chicken pot pie is truly good for you because it contains no oil or butter and is packed with vitamins and proteins. Best of all, each individual chicken pot pie has less than 6 grams of fat, compared to a normal pot pie that usually has over 30 grams of fat!
3 6oz. skinless boneless chicken breasts cut into ½ inch chunks
2 cups frozen mixed vegetables composed of carrots, green beans, corn, and peas
3 cloves garlic, minced
1/3 cup all purpose flour
1 ½ cups chicken broth
1 ½ cups original soy milk
1/4 teaspoon dry parsley leaves
1 teaspoon sea salt
1 teaspoon black pepper
4 sheets frozen phyllo dough, thawed
Preheat oven to 350 degrees
Spray a pan with cooking spray. Once the pan is hot add the chicken to the pan and cook the chicken for 8-10 minutes until cooked through. When the chicken only has a couple of minutes left add the minced garlic so the garlic can cook through.Transfer the chicken and garlic to a plate.
Add the soy milk to the pan. While the soy milk is heating, whisk together the flour and chicken broth in a bowl until all clumps are dissolved. Once the milk is warm, add the chicken broth flour mixture to the milk. After two minutes, add the frozen vegetables, chicken and garlic to the pan. Add salt, pepper, oregano and parsley. Let all the flavors marry together for 5 minutes.
Unroll the phyllo dough. Lay one sheet on a counter and spray with cooking spray. Put another sheet of phyllo dough on top of the sprayed sheet and spray with cooking spray. Repeat two more times, until there are four layers. Cut the sheets into quarters.
Ladle the chicken vegtable mixture into 4 oven safe bowls. Place phyllo dough on top of each bowl. Bake in oven for 15 minutes at 350 degrees.