SKINNY DOWN-HOME CHICKEN POT PIE

SKINNY DOWN-HOME CHICKEN POT PIE image

Yield Servings

Number Of Ingredients 19

3 tablespoons olive oil
1/4 cup all-purpose flour
1 small onion, diced
2 garlic cleves, minced
1 leek, chopped
1 large carrot, chopped
1 celery stalk
2 red potatoes, skin on, diced
2 turnips, peeled and diced
2 boneless, skinless chicken breasts, cubed
2 boneless, skinless chicken thighs, cubed
1 bay leaf
2 sprigs of fresh thyme
1 tablespoon salt
1 teaspoon freshly ground pepper
2 1/2 cups chicken stock
6 sheets phyllo dough
1 tablespoon olive oil, for brushing
1 9x9 inch cake pan

Steps:

Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring chicken stock to a simmer and keep warm. In a 6-quart pot, add the olive oil and flour and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato, and turnips and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf, and sprigs of thyme and continue stirring for about 3 minutes, to coat. Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil then lower to a simmer. Simmer covered for 5 to 7 minutes until it becomes thick and the chicken is opaque. Remove from heat and reserve. Meanwhile, take phyllo dough and, with a knife, cut out a square slightly larger than the rim of the cake pan and brush with olive oil. Set aside. Remove the bay leaf and thyme sprigs from teh chicken mixture and transfer to the cake pan. Top with the phyllo dough and press it down firmly with you hands. Place on a baking sheet and bake at 350 degrees for 30 minutes, turning halfway through. Remove from the oven, let cool for 10 minutes, cut into 6 portions and serve.