Chicken Potpie

400 Calorie French Onion Soup recipe
Good Housekeeping
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  • Yield: 6 servings

Loaded with white-meat chicken and lots of hearty root vegetables, this healthy potpie makes the perfect family meal.

Ingredients

1/4teaspoon dried thyme
3/4teaspoon salt
1/2teaspoon ground black pepper
1 1/2pounds skinless, boneless chicken breasts, cut into 1-inch chunks
olive oil cooking spray
1large onion, finely chopped
1can reduced-sodium chicken broth
2cloves garlic, chopped
1pound parsnips, peeled and thinly sliced
3 carrots, thinly sliced
3stalks celery, thinly sliced
6sheets frozen phyllo (each 14" by 9"), thawed
2tablespoons cornstarch
1/2cup water
2cups frozen peas, thawed
1/4cup finely chopped fresh flat-leaf parsley

Instructions

  1. Preheat oven to 425°F.
  2. Sprinkle thyme and ¼ teaspoon each salt and pepper evenly over chicken. Lightly coat 12-inch skillet with olive oil spray; heat on medium-high. Add chicken in single layer and cook 3 minutes or until lightly browned, turning pieces over once halfway through cooking; transfer to plate.
  3. To same skillet, add onion and ¼ cup chicken broth. Cook 5 minutes or until browned, stirring and scraping up browned bits from bottom of pan. Add garlic and cook 1 minute, stirring. Stir in parsnips, carrots, and celery, then add remaining 1½ cups chicken broth.Heat to boiling on high. Cover, and reduce heat to maintain simmer. Cook 10 minutes or until vegetables are tender-crisp.
  4. While vegetables cook, place 1 phyllo sheet on work surface; spray lightly with olive oil spray. Top with another sheet. Repeat with remaining phyllo sheets and olive oil spray, lightly coating top sheet with spray.
  5. In small bowl, stir cornstarch into water to dissolve; stir into vegetable mixture and simmer 2 minutes or until thickened, stirring occasionally. Stir in peas, chopped parsley, reserved chicken, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Heat to simmering, then transfer to 13″ by 9″ by 2″ baking dish. Center phyllo on top, tucking in edges if necessary; cut five slits in phyllo.
  6. Bake 15 minutes or until phyllo is golden brown. To serve, use a serrated knife to slice through pastry, then scoop into bowls.

Reprinted with permission from 400 Calorie: Comfort Food by Good Housekeeping. Hearst, 2013.

Nutritional Info *per serving

  • Calories 350
  • Fat 5 g
  • Saturated Fat 1 g
  • Cholesterol 73 mg
  • Sodium 705 mg
  • Carbohydrate 41 g
  • Fiber 8 g
  • Protein 30 g