Chicken Pot Pies

I found this recipe on the Food Network’s site.

  • 1 1/4 pound boneless, skinless chicken breast, cut into 1/2 inch pieces
  • Salt and pepper to taste
  • 2 tablespoons olive oil, divided
  • 2 leeks, bottom 4 inches only, washed well and chopped
  • 2 celery stalks, chopped (we used carrots instead)
  • 2 medium potatoes, cut into 1/2 inch pieces
  • 1/2 pound green beans, trimmed and chopped into 1/2 inch pieces (we didn’t use)
  • 2 cloves garlic, minced
  • 1 1/2 cup milk
  • 1/3 cup flour
  • 2 cups chicken broth
  • 1 cup peas
  • 2 tablespoons parsley
  • 1 tablespoon thyme
  • 3 sheets frozen phyllo dough, thawed
  • 2 tablespoons Parmesan cheese

1. Preheat oven to 350F. (This was originally supposed to make 4 individual sized pot pies. We made two large ones instead.)

2. Season the chicken with salt and pepper to taste. Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add chicken and cook until cooked through, about 5 min. Set chicken aside.

3. Add two more teaspoons of oil to the skillet. Add leeks and celery (or carrots) and cook 3 min, until vegetables soften. Add potatoes, garlic and green beans (if using). Salt and pepper to taste. Cook for 2 more minutes.

4. Add milk to the pan. Dissolved the flour into the chicken broth and add to the pan. Bring to boil. Cover and simmer for 10 min, stirring occasionally. Stir in the chicken, peas, parsley and thyme. Spoon mixture into baking dishes.

5. Unroll the phyllo dough and cut into halves (if making 2 pot pies, quarters if making four). Place ove section on each pie and brush with the remaining 2 teaspoons of oil. Sprinkle Parmesan cheese on top.

6. Place on a baking dish and bake until bubbling, 30 min.

Verdict: The nicest thing I can say about this dish is that it was weird tasting. I don’t know if it was because of the changes we made or something in the recipe itself, but it was weird.

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