Skinny Down Home Chicken Pot Pie Food

SLIMMED DOWN - CHICKEN POT PIE

Steps:

• Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
• Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.)
• Preheat oven to 400 degrees F.
• Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
• Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.

SKINNY DOWN HOME CHICKEN POT PIE

Steps:

• preheat oven to 350 degrees
• thaw phyllo dough in frig overnight
• in 6 quart stock pot heat olive oil
• add flour brown for about 3 minutes add onion garlic and leek.
• add carrot celery potato and turnips
• add chicken and herbs
• stirring constantly so everything is covered but doesnt burn
• add chicken stock and stir like crazy
• bring to a boil stirring constantly
• turn down to a simmer
• cover
• simmer for 7 minutes until it becomes thick and chicken is done
• remove from heat
• brush the 6 sheets of phyllo with butter stacking one on another
• take the bay leaf and thyme from gravy
• pour into a 9 x9 cake pan
• top with dough
• press down firmly with your hands
• place pan on baking sheet
• bake for 30 minutes
• turning tray around half way through the baking process
• remove
• let cool 10 minutes
• cut in 6 squares
• serve.

SLIMMED DOWN CHICKEN POT PIE

Steps:

• Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
• Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.).
• Preheat oven to 400 degrees F.
• Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
• Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.

SLIMMED DOWN CHICKEN POT PIE

Steps:

• Filling.
• Preheat oven to 400ºF. Place eight 7-oz ramekins on a baking sheet lined with foil and set aside.
• To make filling, heat olive oil over medium-high heat in large non-stick pot. Add onions and garlic. Cook until onions begin to soften, about 3 minutes. Add celery and mushrooms and cook until mushrooms are tender. Stir in peas and carrots, thyme, and poultry seasoning. Cook 1 more minute. Add broth and corn and let mixture simmer, uncovered, for 2 minutes.
• In a small bowl, whisk together evaporated milk and flour until smooth. Add to pot. Cook and stir until mixture thickens. Remove from heat. Add cheese and parsley and stir until cheese melts. Stir in cut-up chicken. Cover and keep warm.
• Biscuit Topping.
• To make biscuit topping, combine both flours, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together buttermilk, sweet potato, and 2 tbsp of the melted butter. Add wet ingredients to dry ingredients and stir gently until a ball is formed.
• With floured hands, transfer biscuit dough to a lightly floured surface and press out or roll dough to about 1/3-inch thickness. Using 21/2-inch-round cookie cutter, cut dough into circles just slightly smaller than the top of your ramekins.
• Fill ramekins with warm chicken mixture and top with biscuit. Brush tops of biscuit with remaining melted butter. Bake for 13 to 15 minutes, until filling bubbles and biscuits are puffed up a golden brown. Let stand for 5 minutes before serving.

SLIMMED-DOWN CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees.
• Butter four 8 oz. ovenproof ramekins and set aside.
• Combine chicken breast halves with vegetable broth in medium Dutch oven over high heat. Bring to boil, reduce heat and simmer for 15 minutes. Remove from heat, remove chicken fromm pot, and strain liquid to remove solids. Sit chicken and borth aside.
• Heat oil in Dutch oven over medium high heat. Add onion, carrots, celery, and potatoes, and saute, stirring frequently, until beginning to brown. Add mushrooms, allow them to release their liquid but not evaporate. Whisk in flour and cook for one minute.
• Whisk in reserved broth. Add rosemary and thyme leaves. Bring to boil, then reduce heat and allow to simmer and thicken for 10 minutes.
• Meanwhile, shred cooled chicken and return to pot. Stir and season to taste with salt and freshly ground pepper. Cover and simmer over low heat to combine flavors. If liquid seem too thin, remove lid and reduce until thickened. If liquid seems to thick, add 1/4-1/2 cup of additional vegetable broth and/or dry white wine,.
• Place 3 sheets of phyllo on work space, cover remaining 3 sheets with plastic wrap, then a moist towel. Carefully brush each layer of phyllo with melted butter. Sprinkle the top layer with salt and freshly ground black pepper. Carefully cut phyllo stack in half crosswise and stack to make 6 layers. Cut 2 pieces to fit the inside top of each ramekin. You can place a ramekin upside down on the dough to use as an outline to trim the dough. Repeat with remaining phyllo dough.
• Spoon chicken mixture into buttered ramekins. Carefully place prepared phyllo on top of chicken so that phyllo edges are inside ramekins.
• Bake in oven for 15-20 minutes, until bubbly and phyllo is browned.

COOK YOURSELF THIN CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the 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 thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.
• 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. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.
• Meanwhile, take 6 sheets of phyllo dough and, with a knife, cut out a square slightly larger than the rim of a 9-x-9-inch cake pan and brush with some olive oil. Set aside.
• . Remove the bay leaf and thyme sprigs from the chicken mixture and transfer the chicken to the cake pan. Top with the phyllo dough and press it down firmly with your hands. Place the pie on a baking sheet and bake in the oven at 350 degrees for 30 minutes, turning the tray around halfway through the cooking time. Remove from the oven, let cool for 10 minutes, cut into six portions and serve.