Welcome back to foodstalkers! It’s been a while since I showed my face here. For shame. But at the start of this new year, it’s one of my goals to get back in the kitchen. And if I’m in the kitchen, I want to post about it! Yesterday I got Everyday Food‘s e-mail newsletter. Timing was perfect because the featured recipes covered just what I was craving: warm, cozy comfort food, like Chicken Pie! But on the lighter side—for both budget and waste-line.
A few small changes in this chicken pie recipe transform a heavier dish into something on the lighter side: white meat instead of dark, olive oil instead of butter, skim milk instead of heavy cream, and fluffy puff pastry instead of a thick crust. And the result is something equally as tasty, and easy to prepare. Plus, this dish makes 4-6 servings. Not all leftovers are created equally or edible. But these leftovers were just as good as the first time around. Could this savory chicken pie keep getting yummier?
Here’s what you’ll need to make it.
2 chicken breasts
Coarse salt and ground peppes
4 tablespoons olive oil
Handful baby carrots, sliced
1 medium onion, finely chopped
1/2 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups skim milk
1 package (10 ounces) frozen peas, thawed
Fresh juice of one lemon
Phyllo sheet (12 by 17 inches), thawed
9-inch pie plate
And here’s what you’ll do.
1. Preheat the oven to 400°. Season chicken liberally with salt and pepper, 1 tablespoon olive oil and 1/4 teaspoon dried thyme leaves. Roast in a aluminum foil pack about 30 minutes, or until instand-read thermometer reads 165° and juice is clear. Allow to cool for a few minutes and then chop it up into bite-size pieces.
2. While chicken roasts, heat 2 tablespoons olive oil in saucepan over medium heat. Add carrots, onion, 1/4 teaspoon thyme, salt and pepper. Cook for 8-10 minutes, until the veggies are tender. Then add flour and cook, while stirring for 1 minute. Then gradually add the milk while stirring. Allow the mixture to combine and thicken over a simmer.
3. Remove veggie mixture from head. Stir in peas, chicken and lemon juice. Season with S&P. Pour filling into a 9-inch pie plate. (I recommend a deep dish, and I regret I did not have that)
4. Drape strips of phyllo dough to cover the filling and seal around the edges. Use a paring knife to cut off the excess. Brush top with 1 tablespoon olive oil to get a pretty, golden brown topping. Bake for 20-25 minutes. Allow to cool for 15 minutes before serving.
**If you do not have a deep-dish pie plate, I recommend placing your pie plate on a baking sheet while it’s in the oven. My house currently smells of burnt chicken pie drippings that bubbled over and onto the bottom of my oven. Not appetizing.**
Next up in the kitchen…something with ground turkey. I was thinking enchiladas, but I have a LOT of meat—about 1.25 lbs. Who has an idea? Meatloaf? Meatballs? Chili? Something new I hope. Somebody help!