HEALTHY CHICKEN POT PIE
A delicious and comforting recipe made healthy: chicken pot pie with crunchy phyllo sheets and a creamy filling!
Carrots, Chicken, Peas, Phyllo, Pie
To cook the filling:
people (or more)
Round 8" pie pan
Water + oil emulsion
(read the post to know
what I've used
) - 14 ounces
tablespoon (and a bit more for cooking)
Extra virgin olive oil
(it's about 1 tablespoon)
Homemade chicken stock
(or store bought) - 9 ounces
Salt and black pepper
Prepare the bottom crust:
Preheat the oven at 180° C (355° F), convection.
don't want a soggy bottom crust,
we need to blind bake the phyllo dough at least for 10 minutes, until slightly crunchy.
Brush one phyllo sheet with a mixture of extra virgin olive oil and water, then fold it in half.
Place it on a pie tin, then brush it again with the mixture. Repeat with another phyllo sheet (for a total of 2 folded sheets, on the bottom)
Bake it for about 10 minutes or until slightly crunchy and golden. (see photos in the post)
TIP: if the edges get too dark, cover them with tinfoil.
In the meantime, prepare the filling:
Cook the chicken for a few minutes, using a tiny bit of olive oil.
(read the post to know what kind of chicken I've used)
Set it aside. In the same pan (low heat), pour 1 tablespoon of oil and 10 gr of cornstarch. Whisk.
Gradually add chicken stock and stir to avoid lumps.
Now add milk, chopped carrots, frozen peas, salt and pepper. Cook for about 8 minutes or until the peas are softer.
Add cooked chicken and turn off the heat. Cover.
Assemble the pie:
Take the pie pan out of the oven, add your filling.
Take another phyllo sheet and brush it with the mixture of extra virgin olive oil and water, then fold it in half and place it on top of the filled pie pan.
Brush with extra olive oil and bake for about 20 minutes or until golden brown.
© Healthy Little Cravings