Today I’m sharing a variation of Martha Stewart’s lighter chicken pot pie. We really like chicken pot pie but the butter alone can send you maxing out your calories for the day. Let me preface by saying this is a good recipe but I still like Rachel Ray’s the best (but you could easily merge the two recipes and use phyllo dough to cut some calories). This recipe just has a few layers phyllo on the top and no crust on the bottom.
8 frozen chicken tenders. thawed
garlic salt + pepper
4 tablespoons olive oil
hand full of baby carrots, chopped
medium white onion, chopped
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 cup all-purpose flour
2 cups low-fat milk
approx. 10 ounces frozen peas
juice from one lemon
8 thawed phyllo sheets
1) Season chicken tenders with pepper and garlic salt. Cook in large skillet until fully cooked. Let cool and shred using KitchenAid mixer. Set aside. Preheat oven to 400 degrees.
2) Heat olive oil in another large saucepan over medium-high heat. Add in chopped carrots, onion, rosemary, oregano, add salt and pepper to season. Cook until carrots are crisp tender, this might take around 8-10 minutes.
3) Add in flour stirring for one minute before adding milk slowly until smooth. Thicken by letting it simmer and add more salt and pepper if needed.
4) Once thickened, remove from heat adding in peas, lemon juice and shredded chicken. Pour into pie plate.
5) Pulling a single phyllo piece at a time cut to round size of pie plate and using brush on each layer, lightly use remaining olive oil over dough. Stack the layers on top of each other and tuck ends into pie plate. Using a knife cut several slits in the top so steam can escape while baking.
6) Bake until golden brown and bubbling around 25 minutes. If the dough browns too quickly you can cover it with aluminum foil. Let pie cool and set up around 15-20 minutes before serving.
Recipe adapted from Martha Stewart