Picture this. It's the end of my week. I go grocery shopping on Thursdays and... I legit have had nothing planned to cook for the past few days. So, to say that I'm running on fumes over here would be an understatement. I've got pieces and parts of a few different things, but nothing that seemingly went together.
Trying to avoid a trip to the store or fast-food I got to thinking. My initial thought for dinner tonight was to make a quiche since I've got some eggs leftover. But, I also really really really don't want to have my oven on. Much less for an entire hour. NEXT. Being as I had some leftover phyllo dough in the freezer along with a plethora of veggies... I settled on a pot pie!
Not just any pot pie though. It's hot and I'm lazy. So we're going to do this one dish style while also using up almost all of my odds and ends from the past week. And to top it all off and make it even BETTER? It's going to be a lightened-up pot pie since we're using up that frozen phyllo dough that I was talking about. It's an old trick that I picked up some years ago.
Even if it's blazin' hot out, it felt nice (and well worth it) to save a few bucks on dinner and clear out the fridge and freezer. This pot pie was pretty tasty and guilt-free with the lack of the usual pot pie crust. Don't worry though, it's every bit as delicious and filling!
What I love most about this pot pie though, is how freaking simple it is to make. Especially when you're using up the leftovers stuff you have on had that's already cut up. With that being said, feel free to swap out almost anything in this recipe for something else that you have on hand.
No onion? Add more celery. Got fresh veggies? Steam them and use them instead of frozen! You can also used any sort of cooked chicken that you might have on hand or leftover. I used some pre-grilled frozen breasts that I had stocked away in my freezer.
TheSkinnyFork.com A delicious, easy-peasy, one-pan chicken pot pie that's lightened up and uses up any leftovers! Don't worry though, it still tastes every bit as amazing as a traditional one. Prep Time: 10 Minutes • Cook time: 20 Minutes
Servings: 8 • Serving Size: 1/8 Divided • Calories: 270 • Fat: 10 g • Saturated Fat: 4 g • Carb: 23 g • Fiber: 3 g • Protein: 20 g • Sugar: 3 g • Sodium: 167 mg
• 1/2 C. Red Onion (Though any onion will work!)
• 2 Celery Stalks, Chopped
• 2 Garlic Cloves, Minced
• 1/4 C. Flour
• 1/4 C. Light Butter
• 1 C. Fat-Free Milk
• 1/2 C. Unsalted Chicken Broth
• 4 C. Frozen Veggies, Thawed
• 2 C. Cooked & Chopped Chicken Breast
• 1/2 Tsp. Thyme
• Pinch of Paprika
• 4-5 Phyllo Sheets
• 1 Tbsp. Extra Virgin Olive Oil
• Salt & Pepper to Taste
Directions:
Preheat the oven to 375 degrees F. Heat a large cast iron skillet or oven safe skillet over a medium-high heat. Sauté the 1/2 C. onion, 2 chopped celery stalks, and 2 garlic cloves until tender and onions are translucent; remove from the skillet and set aside. Reduce the heat to medium and add in 1/4 C. light butter and allow to melt. Add in the 1/4 C. flour and whisk constantly to create your roux. Slowly add in the 1 C. milk and 1/2 C. unsalted chicken stock while still whisking. Simmer the sauce for about 5 minutes or until it has thickened into a creamy sauce. Add in the onion mixture along with the 4 C. thawed frozen veggies, 2 C. chopped chicken, 1/2 Tsp. thyme, pinch of paprika, and salt & pepper to taste. Stir and allow to simmer for another 5 minutes or so to heat through. Remove from the heat and quickly layer the phyllo sheets over the pot pie mixture; brushing some of the olive oil in between each sheet. Make sure all of the edges are tucked in so that there is no over-hang of phyllo dough. Place the skillet into the oven and bake for 20-25 minutes or until the dough is golden brown. Once done, remove from the oven and enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free
