Tuesday, May 29, 2012

Mini chicken pot pie


- 2-3 large slices of grilled chicken breast 
- 1 bag frozen mixed veggies
- 1/2 yellow onion 
- 1/4 whole wheat flour (regular flour if you don't have it)
- 2 cups chicken stock 
- 1 can low sodium cream of chicken 
- 7 sheets of phyllo pastry sheet dough  
- 1 tsp smart balance butter 
- 1 clove garlic 
Sage, oregano, garlic salt, pepper 

1. Preheat oven to 350' and heat skillet with butter 
2. Diced onion and garlic and place in melted butter, sauté 
3. Add bag of veggies, and cook on low
4. Once veggies are cooked, add flower and cover all veggies

5. Once it begins to thicken up, add broth. Mix together. 

6. Add cream of chicken . Mix together (it will be a thick mixture.) and set aside

7. Cook diced chicken in olive oil, and seasoning until finished 

8. Dice chicken into small pieces and add to thick mixture 

Dough instructions: 
While your veggie mix and set aside, carefully roll out thawed phyllo sheets. Spray baking sheet with olive oil spray , and carefully place sheet on bottom. Carefully begin to layer sheets by spraying each layer with oil. I stacked about 5 sheets all going in different directions. Pour mixture into the center, spread evenly. Place two sheets on top, carefully spread butter on top and sprinkle with garlic.        Bake 45-55 mins