BTW, I put a Mexican spin on this as a way to avoid peas and beans :)
Rating: 4 forks out of 5
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Ingredients (Makes 4 servings)
*Note removed items are not in bold
1 1/4 lbs chick breast cut into 1/2 inch pieces
salt & pepper
2 tablespoons olive oil divided
2 leeks (bottom 4 inches only) cleaned and chopped
2 celery stalks chopped
2 medium potatoes cut into 1/2 inch pieces
1/2 lb green beans trimmed and chopped into 1/2 inch pieces
2 4 cloves garlic minced
1 1/2 cups low-fat (or skim as in my case) milk
1/3 cup flour
2 cups low-sodium chicken broth
1 cups frozen peas
2 tablespoons fresh parsely leaves chopped
+ 2 tablespoons fresh cilantro chopped
1 tablespoon fresh thyme leaves
3 sheets phyllo dough thawed *1 sheet thawed puff pastry cut into quarters
(*I was "forced" to make this substitution as the store was out of phyllo)
2 tablespooons grated Parmesan 4 pinches low fat sharp cheddar chesse
+ 1 small jalapeño seeded and diced
+ 1 bell pepper (any color) diced
+ 1 yellow onion chopped
+ 1 small red onion diced
+ 1 tablespoon chili powder
+ 3/4 tablespoon cummin
+ 1/4 tablespoon paprika
+ dash garlic powder
+ dash cayenne pepper
Preheat oven to 350° and spray 4 individual-sized baking dishes with a vegetable cooking spray.
Season your chicken with salt and pepper and heat 2 teaspoons of oil in a large skillet over Medium-high heat. Throw in your chicken and cook on one side for about 3 minutes and turn over. Cook for another minute and add another teaspoon olive oil and your Mexican spice mixture. Mix up and cook for another minute. Remove and plate the chicken.
Add another teaspoon of your oil into the same skillet along with your yellow onion and leeks and cook until the onion has become transparent. Add your potatoes. garlic, red onion and peppers. Cook for a few minutes and add your milk to the skillet.
Stir in the flour and broth (alternating a little bit of each at a time) and mix it evenly until it starts to boil. Lower your heat to Medium and stir once in a while for about 15 minutes and let it thicken.
Add your cooked chicken and cilantro and ladle the stew into your baking dishes. Cover each dish with the *puff pastry and crimp the edges as you would with a pie (or "tuck the edges of the phyllo into the dish rim" if you are using phyllo dough as instructed in the original recipe). Brush the tops of each with the remaining olive oil and slit a few small holes into the top of each serving. Top with a pinch of cheddar, place each dish on a baking sheet and throw in the oven for 30 minutes.
I got rid of the essence of this one (which is intended to be the chicken pot pie that everyone knows and loves) by making it Mexican.
I was reading through the original recipe and was thinking, "I always eat around this or that", so I was taking veggies out in my head. That's when I decided to just go a different direction altogether and make it something completely different altogether.
See the notes above for what I swapped out and added, including the ones I had to make.
Possible cheats for you
You can buy taco mix for the seasoning, but why waste money of you have these spices in your cupboard already?
This is the first time I tried doing this dish and it will now be part of my regular rotation.
It was so good I ate mine AND my bf's. I had to make hime a sandwich! I'm mean.
*I have learned (straight from the source, Ellie Krieger, believe it or not) that prepared puff pastry typically has lots of trans fat/shortening in it. So, stick to the phyllo dough if you are trying to keep your diet at home as health conscious as you can.
This recipe is available in the CrOOK BOOK