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Lighter Chicken Pot Pie

Lighter Chicken Pot Pie

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 80 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

2 tsp. vegetable oil, divided
12 oz. boneless, skinless chicken breasts, cut into bite-size chunks
1 clove garlic, crushed
3/4 cup sliced carrots (1/4 inch thick)
3/4 cup sliced parsnips (1/4 inch thick)
1/2 cup sliced celery (1/4 inch thick)
3/4 cup frozen peas
1 cup frozen pearl onions
2 Tbsp. finely chopped parsley
1/2 cup reduced-fat 2% milk
2 1/2 Tbsp. all-purpose flour
1 cup low-sodium chicken broth
1/2 tsp. onion powder
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
1/2 tsp. mustard powder
5 sheets frozen phyllo dough, defrosted
Oil, olive, extra virgin

directions:

1. Preheat oven to 375 degrees F. Have ready a 9- or 10-inch deep-dish pie pan. In a large nonstick skillet, heat 1 tsp. of the vegetable oil over medium-high heat. Add chicken and garlic and sautee until chicken is lightly browned, about 10 minutes. Transfer to a plate and set aside.
2. Heat remaining 1 tsp. vegetable oil in the same skillet over medium-high heat. Add carrots, parsnips, and celery and cook over medium heat until vegetables begin to soften, about 8 to 12 minutes. Add peas, onions, and parsley. Stir in reserved chicken and reduce heat to low.
3. In a medium bowl, whisk together milk and flour until smooth, then stir in broth, onion powder, nutmeg, pepper, and mustard powder. Stir this liquid into chicken mixture. Bring to a simmer over medium heat, then reduce to low to maintain a simmer until vegetables are slightly tender and filling is thick and bubbly, about 9 to 11 minutes. Pour filling into pie pan. Set aside.
4. On a large flat surface, remove one phyllo sheet. With a pastry brush, dot sheet lightly with olive oil. Top with another sheet of phyllo and repeat process with remaining sheets.
5. Place phyllo crust on top of chicken pie filling and roll edge to fit. Brush top with remaining olive oil. Bake until golden brown and bubbly around edge, about 25 minutes. Serve immediately.
Source: Hannaford fresh Magazine, January - February 2014

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Quantity Ingredients  
2 tsp. vegetable oil, divided  
12 oz. boneless, skinless chicken breasts, cut int  
1 clove garlic, crushed  
3/4 cup sliced carrots (1/4 inch thick)  
3/4 cup sliced parsnips (1/4 inch thick)  
1/2 cup sliced celery (1/4 inch thick)  
3/4 cup frozen peas  
1 cup frozen pearl onions  
2 Tbsp. finely chopped parsley  
1/2 cup reduced-fat 2% milk  
2 1/2 Tbsp. all-purpose flour  
1 cup low-sodium chicken broth  
1/2 tsp. onion powder  
1/4 tsp. ground nutmeg  
1/4 tsp. freshly ground black pepper  
1/2 tsp. mustard powder  
5 sheets frozen phyllo dough, defrosted  
Oil, olive, extra virgin  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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