One-Pan Chicken Pot Pie

Ingredients

• 1 1/4 pounds (567g) boneless, skinless chicken breasts, cut into 1-inch (2.4cm) chunks
• 1 tablespoon olive oil
• 1 medium leek, white and green parts only, thinly sliced
• 2 medium carrots, peeled and thinly sliced
• 2 stalks celery, sliced
• 1/2 teaspoon dried rosemary
• 3 tablespoons all-purpose flour
• 2 1/2 cups (592ml) low-sodium chicken broth
• 3/4 cup (90g) frozen peas
• Zest of 1/2 lemon, finely grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 sheets phyllo dough

Directions

Preheat the oven to 425°F (218°C). Heat the oil over medium-high heat in a medium saute pan until hot. Add the chicken and cook, stirring occasionally, until golden brown on one side, 5 minutes. Using a slotted spoon, transfer to a bowl, leaving oil and drippings in the pan.

Reduce heat to medium and add the leeks, carrots, celery and rosemary to the pan and saute until tender, 5 minutes. Meanwhile, put the flour in a small bowl and gradually whisk 1/2 cup (118ml) broth into the bowl until smooth.

Add the flour-broth mixture and the remaining broth to the saute pan with the vegetables, and stir constantly until the mixture is thickened and bubbly, 3 minutes. Return the chicken and any accumulated juices to the pan. Stir in the peas, lemon zest, salt and pepper. Reduce heat to low and simmer gently for 5 minutes.

While the filling simmers, make the topping. Mist a sheet of phyllo dough with olive oil spray and crumple it to make a small mound. Put it on a baking sheet and repeat with the remaining phyllo sheets. Bake until the dough mounds are golden brown, about 5 minutes. Watch carefully to make sure they don’t burn.

Put the phyllo mounds on top of the filling in the saute pan. Bring to the table and serve.

Serves: 4 | Serving Size: 1/4 of the recipe (227g) 

Nutrition (per serving): Calories: 315; Total Fat: 5g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Cholesterol: 69mg; Sodium: 522mg; Carbohydrate: 28g; Dietary Fiber: 4g; Sugar: 6g; Protein: 38g