Individual Chicken Pot Pies

There's nothing quite like a chicken pot pie when it comes to warm comfort on a cold night. This recipe from the Food Network and Ellie Krieger might just chase the January chill away. It's Ellie's "You and Me Chicken Pot Pies" and is much healthier (as are all of Ellie's recipes) than the standard version. This pot pie has many positive reviews though I've suggested some changes, prompted by FN readers: reduce the thyme by half and feel free to use onions rather than leeks if more convenient. Other reviewers suggested replacing the phyllo dough with pie crust. Some insist on fresh veggies, though frozen peas work well. The nice thing about a pot pie is its versatility. Use what you have.

The general premise is that a concoction of meat and vegetables cooked under a blanket of dough is good stuff. Go ahead and switch things up to suit yourself. Then dig in to a warm and bubbly pot of steamy goodness.

You and Me Chicken Pot Pies from Ellie Krieger (4 servings)

Ingredients

• Cooking spray


• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks


• 1 teaspoon salt


• Freshly ground black pepper


• 2 tablespoons olive oil, divided


• 2 leeks, bottom 4 inches only, washed well and chopped (suggestion: or 1/2 cup chopped onion)


• 2 celery stalks, chopped


• 2 medium potatoes cut into 1/2-inch pieces


• 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces


• 2 cloves garlic, minced


• 1 1/2 cups low-fat milk


• 1/3 cup all-purpose flour


• 2 cups low-sodium chicken broth


• 1 cup frozen peas


• 2 tablespoons chopped fresh parsley leaves


• 1 tablespoon fresh thyme leaves (suggestion*use half tablespoon fresh, or half teaspoon dried)


• 3 sheets frozen phyllo dough, thawed


• 2 tablespoons grated Parmesan

Directions

Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.

Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.

Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.

Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.

Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.

Photo Credit: Food Network http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_35872_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html