Leeks and Mushroom Chicken Pot Pie

1 lb thin cut chicken breast cut into cubes, season with salt and pepper

1 large leek cleaned and sliced using the white and green parts

1 package of baby portabella cleaned and sliced

1 small onion diced

3 stalk of celery chopped

1 large sweet potato peeled and diced

4 carrots chopped

3/4 cup of fresh green beans cut into 1 inch pieces

4-5 garlic cloves diced

1/2 cup fat free creamer

1 cup fat free chicken broth

1 tbsp cornstarch

2 sprigs of thyme

1 sprig of rosemary

2 tbsp olive oil and 1 tbsp unsalted butter

1 tbsp reduced fat Parmesan cheese

6-7 sheets of phyllo dough or you can also top with reduced fat whole wheat biscuits…or just splurge and use 1 fresh roll of pastry dough.

Pre heat oven to 350. In a large pan on the stove top and medium high, heat 2 tbsp olive oil and 1 tbsp unsalted butter..add onion and garlic. Heat 2-3 minutes then add chicken. Brown chicken on both sides and add vegetables and fresh herbs ( take the rosemary and thyme of the stems). Cook about 5 minutes, add in chicken broth and simmer. Slowly add in fat free creamer and mix well. Add cornstarch, stir in so that the mixture is slightly thicker ( add more if you want it really thick!) Season with pepper. Pour ingredients into large and deep casserole dish. Roll out phyllo dough on top of the pie, and brush with olive oil and sprinkle reduced fat Parmesan cheese on top! Bake 35-40 minutes…Until pastry dough is cooked and browned. Enjoy!

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Published in: on October 6, 2010 at 7:04 am  Comments (2)  
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  1. […] crust in my freezer this morning and I instantly thought Chicken Vegetable Pot Pie! Much like my Leek and Mushroom Chicken Pot Pie..but just lots of veggies and chicken of course. Make a wonderful meal that has been one of my […]


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