Little Mamas Light Chicken Pot Pies

  1. Preheat oven to 350 degrees F. In a large nonstick skillet heat 1 teaspoon oil over medium-high heat.
  2. Add chicken chunks and brown them.
  3. Remove chicken from pan, set aside.
  4. Heat remaining 1 teaspoon oil in pan, and add onions, garlic, and carrots.
  5. Add 3 Tablespoons water and saute until vegetables begin to soften, approximately 4 minutes.
  6. Add asparagus and mushrooms and continue to cook 2-3 minutes.
  7. Add milk, salt, pepper, and parsley.
  8. Stir flour into mixture until dissolved.
  9. Add chicken broth and heat until mixture comes to a boil.
  10. Reduce heat to medium-low and add sour cream.
  11. Stir occasionally until thickened slightly, 10 minutes.
  12. Unroll phyllo dough and cut sheets into quarters.
  13. Spoon the filling mixture into 4 individual 12 ounce ramekins (oven safe).
  14. Place phyllo dough, one layer at a time until its 3 layers thick (alternating directions), onto each ramekin.
  15. Tuck in dough around the edges.
  16. Brush top layer lightly with remaining olive oil.
  17. Place ramekins on a baking sheet and bake until filling is bubbly and phyllo dough is lightly browned, 25 minutes.
  18. Allow to cool for 10 minutes prior to serving.
  19. Nutrition Info per 1 pot pie: 358 calories, 10 g fat, 36 g protein, 27 g carbohydrates, 3 g fiber

olive oil, weight, white onion, clove garlic, carrots, water, white mushrooms, milk, salt, fresh ground black pepper, parsley, flour, chicken broth, cream, if

Taken from tastykitchen.com/recipes/main-courses/little-mamae28099s-light-chicken-pot-pies/ (may not work)

Another recipe

Switch theme