Tender chunks of hen, a wealthy sauce with a number of greens, and a crispy topping? Sure, please! This retooling of hen pot pie has a crunchy, light-as-air phyllo topping as an alternative of a saturated fat-heavy pie crust. So, you’ll get pleasure from the identical satisfying crunch with tons much less fats and energy.
Do that recipe as a artistic meal prep possibility. It’s straightforward to chop a slice and take it on-the-go to warmth up later within the day.
Lively Time: half-hour | Whole Time: 45 minutes
One-Pan Rooster Pot Pie
Components
1 1/4 lbs (567g) boneless, skinless hen breasts, lower into 1-inch (2.4cm) chunks
3/4 tsp black pepper, divided
1 tbsp olive oil
1 medium leek, white and light-weight inexperienced components solely, thinly sliced
2 medium carrots, peeled and diced into ½ inch cubes
2 stalks celery, diced into ½ inch cubes
1/2 tsp dried rosemary
3 tbsp all-purpose flour
2 1/2 cups (600g) low-sodium hen broth
3/4 cup (108g) frozen peas
1/2 lemon, zested
1/2 tsp salt
6 sheets phyllo dough
Instructions
Preheat the oven to 425°F (218°C). Warmth the oil over medium-high warmth in a medium saute pan till sizzling. Season the hen with 1/2 tsp black pepper and add to the pan. Prepare dinner, undisturbed, till golden brown on one facet, about 5 minutes. Take away from the pan, leaving oil and drippings within the pan.
Scale back warmth to medium and add the leeks, carrots, celery and rosemary to the pan and saute till tender, about 5 minutes. In the meantime, put the flour in a small bowl and steadily whisk 1/2 cup broth into the bowl till clean.
Add the flour-broth combination and the remaining broth to the saute pan with the greens, and stir always till the combination is thickened and bubbly, about 3 minutes. Return the hen and any accrued juices to the pan. Stir within the peas, lemon zest, salt and pepper. Scale back warmth to low and simmer gently for five minutes, or till the hen is cooked by and reaches an inner temperature of 165°F.
Whereas 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 till the dough mounds are golden brown, about 5 minutes. Watch fastidiously to ensure they don’t burn.
Put the phyllo mounds on prime of the filling within the saute pan and serve instantly.
Serves: 4 | Serving Measurement: 1/4 of the recipe (227g)
Vitamin (per serving): Energy: 345; Whole Fats: 9g; Saturated Fats: 2g; Monounsaturated Fats: 4g; Polyunsaturated Fats: 2g; Ldl cholesterol: 104mg; Sodium: 580mg; Carbohydrate: 28g; Dietary Fiber: 4g; Sugar: 5g; Protein: 38g
Initially revealed March 16, 2021; Up to date February 2026
The put up One-Pan Rooster Pot Pie appeared first on MyFitnessPal Weblog.
