This #Chicken#Potpie was soooo darn good. We are having the last of it on today Tuesday. I thought we had enough to last us longer. But it tastes so fresh with all the fresh vegetables and seasoning used.
Here is the recipe. I altered it a little by using different seasonings. I also did not find the phyllo dough, so I used pie crust which turned out good. I used potatoes instead of sweet potatoes.Next time I just need a better pan, specifically meant for pies for a better looking finished product 😂😂. But who is eating the looks anyway? 🤷. _
6 tsp. olive oil divided. 1 medium onion.
chopped 2 medium carrots chopped4 oz.
sliced mushrooms2 Tbsp. whole wheat flour1½ cups. reduced fat (2%) milk1 cup. low-sodium organic chicken broth. ½ tsp. sea salt or Himalayan salt½ tsp. ground black pepper1 tsp. finely chopped fresh thyme¾. cup green peas. ¾ cup cubed cooked sweet potatoes. 2¼ cups cubed cooked chicken breastapprox.
12 oz.6 sheets phyllo dough (each approx. 12 x 17-inches) thawed, covered in a slightly damp towel
Preheat oven to 375° F.
Heat 2 tsp. oil in large nonstick skillet over medium heat.
Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until mushrooms are soft and most of the liquid has evaporated.
Add 1 tsp. oil; cook, stirring frequently, for 1 minute.
Add flour; cook, stirring frequently, for 1 to 2 minutes, or until flour and oil form a paste.
Slowly add milk, broth, salt, pepper, and thyme. Bring to a boil, stirring frequently. Reduce heat to medium-low.
Add peas, sweet potatoes, and chicken; cook, stirring frequently, for 2 minutes.
Place chicken mixture in a 2½-quart baking dish. Set aside.
Place phyllo on work surface. Keeping the original stack covered, remove one sheet at a time and quickly brush with remaining 3 tsp. oil. Cut oiled stack of phyllo into quarters. Place phyllo loosely on top of chicken mixture; covering evenly.
Bake for 30 to 35 minutes, or until chicken mixture is bubbling and phyllo dough is golden brown.
I know I shouldn’t rush it, but I am craving those cool weather menus ... like this amazingly easy weeknight worthy chicken pot pie. It’s too easy and lighter than traditional versions.
Loved this Cheese Fondue Poutine Pie from @TheLooneyLoverAndPoet’s monsoon menu 🤩💥🧀
It’s got a fresh-baked pie crust filled with Charred Veggies & Hot Fondue, & goes wonderfully with a little bit of rain 🌧❤️
Hot from the oven today we have our delicious Roast Turkey Pot Pie with one side for only $10 all day long every Monday!
Also stop in for lunch and try our amazing Lunch Specials from 11am to 3pm every Monday thru Friday for $7 to $9!
Guys... these mason jar pot pies are to. die. for. I made beef and chicken for an event this week and they were scraped clean.
The secret? A slow cooker, buttermilk and homemade bouillon.
They are great for meal prep, and can be frozen, and reheated several times. Make a bunch, put em in the freezer, and pull a couple out for dinner when you leave for work in the morning.
All the details you can find in my bio link. My recipe makes 12. 😘
My baby boy. This handsome old man is 14 years old and the best dog. Best snuggler. Best speaker for treats. Best jumper of 6-foot fences when he was younger. Best ball fetcher. He’s getting less energetic, more grey, blind and hard of hearing. I’m preparing for the inevitable but savoring the memories and all of the sweet, loyal snuggles until them. I love you Popeye. #potpie#germanshepherdsofinstagram#dogsarethebest
I’m so confused....is it summer 🌞? Is it fall 🍁??? Either way I love #PotPie Here’s the way I make individual ‘pies’. Portions can be made big or small...eat now or put together later with no soggy crusts...that bottom crust soaks up just enough of the yummy turmeric spiced sauce. 😋 #crazyweather#rainydaymeal#comfortfood#itswhatihadinthehouse