The man in your life is going to love this one! Feel free to smirk during dinner as you watch him rave about this healthy dish.
The recipe comes from Martha Stewart’s “Everyday Food” magazines my cooking mentor Leslie gave me to serve as a quick and easy source for recipe. I’ve found a few good ones thus far. The problem is they’ve skimped on ingredients to save time and money. So I’ve been amping them up simply with wine, veggies, and herbs. Below is my version of her chicken pot pie. It’s healthy and still easy with the additions.
The best thing about this recipe is that you can throw anything and everything you love inside the pie!
- 1 or two bone-in, skin-on chicken breast halves (see addition notes below)
- 1 medium onion, finely chopped
- 4 carrots, peeled and sliced 1/4 inch thick
- 1/4 teaspoon dried thyme leaves
- 1/4 cup flour (I’ve used wheat and spelt)
- 2 1/2 cups of low fat milk
- Bag of frozen peas (I don’t use these)
- 2 tablespoons fresh lemon juice
- Course salt, fresh ground pepper
- 3 tablespoons extra virgin olive oil
- 3/4 carton sliced porcini mushrooms
- 1 bunch broccolini chopped
- 3 garlic cloves (sliced or chopped)
- White wine
- Available herbs (thyme, rosemary, oregano, etc)
- Garlic ‘n Herb Seasoning from Whole Foods
- Extra Virgin Olive Oil
- Take dough out of freezer or fridge so it warms to room temperature.
- Preheat oven at 400.
- Place chicken on a rimmed sheet, season with salt, pepper, chopped garlic, and any available herbs. I like to make a little EVOO, herb, garlic mix and spread it UNDER the chicken skin.
- Roast about 20-30 min (temp is about 165). Note: it’s not FULLY cooked. Let it cool and set aside. When cool enough, shred the chicken. Note: I like making chicken ahead of time or day before and then whipping up the rest right before dinner.
- While chicken is roasting, heat 2 tablespoons EVOO in a large sauce pan over medium. Add carrots, onion, broccolini and thyme. Season with salt and pepper. Cook until carrots are crisp-tender, about 8-10 minutes.
- If you’re going to include mushrooms (which I highly recommend), sautee your mushrooms in a little EVOO in a small skillet. Season with garlic, salt, pepper, and herb seasoning. After about 3 minutes, add white wine and cover. Let simmer until tender, but not totally cooked.
- In your veggie mix, now add flour and stir for 1 minute. It will be clumpy.
- Add milk gradually, stirring until smooth.
- Cook veggies in milk, stirring occasionally, until mixture comes to a simmer and thickens.
- Remove from heat. Add lemon juice, mushrooms, peas (if you’re using them), and shredded chicken.
- Pour filling into a pie plate.
- Stack phyllo on a work surface and use the rim of the pie plate to cut a circle. Layer phyllo on top of filling, brushing every other layer with EVOO. Press down on phyllo 1/2 inch from rim so phyllo fits inside plate. If you’re using the artisan bread, simply stretch out and lay it on top.
- Bake until golden and bubbling, about 20-25 minutes. Let cool for 15 minutes.