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Category: Main Course
Chicken Potpie - TastyPlanner.com
4 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 pounds boneless, skinless chicken breast cut into bite size pieces
1 cup chopped onion
3/4 cup chopped celery
2 Garlic Cloves, finely chopped
1/3 cup all purpose flour
1/2 ounce can chicken broth
1/2 cup milk
2 medium size red skinned potatoes cut into 1/2 inch pieces
1/2 cup baby carrots, quartered
1/2 pound green beans, chopped
2 tablespoons chopped parsley
1 teaspoon rubbed sage
4 sheets phyllo dough, thawed
1/4 cup grated Parmesan cheese
Heat oven to 350 degrees. Coat a 3 quart baking dish with nonstick cooking spray.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
Add remaining oil, onion, and celery; cook 3 minutes. Stir in garlic and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
Add potatoes, carrots, green beans, remaining salt and pepper. Cover, cook on medium-low, stirring occasionally, 10 minutes. Stir in chicken, parsley, and sage. Spoon into prepared baking dish.
Unroll phyllo. Place one sheet on top of chicken mixture; lightly coat with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo into edges of baking dish.
Place baking dish on a baking sheet, bake at 350 degrees for 35 to 40 minutes or until filling is bubbly. Let stand for 10 minutes
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