- Yield: 6 servings
Loaded with white-meat chicken and lots of hearty root vegetables, this healthy potpie makes the perfect family meal.
- 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
- Preheat oven to 425°F.
- 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.
- 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.
- 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.
- 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.
- 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