Lunch: Chicken and Mushroom Pot Pie with Herb Phyllo Crust

Ingredients

7 tbsp. margarine or butter
2 lb. skinless, boneless chicken-breast halves
3/4 tsp. salt
8 sheets (about 16" by 12" each) fresh or frozen (thawed) phyllo
parsley leaves
1 medium onion
1 package whole white mushrooms, each cut into quarters (or into eighths if large)
1 package sliced mixed wild mushrooms
1/4 c. dry white wine
1 package frozen peas
1 tbsp. chopped fresh tarragon leaves
1/4 c. all-purpose flour
1 can chicken broth (1 3/4 cups)
1 c. whole milk
1/4 tsp. ground black pepper

Instructions

In nonstick 12-inch skillet, melt 1 tablespoon margarine over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt. Cook 5 minutes. Reduce heat to medium; turn breasts over and cook 5 to 7 minutes longer or until juices run clear when thickest part of breast is pierced with knife. Transfer to cutting board. Preheat oven to 375 ° F.
Meanwhile, in small microwave-safe bowl, heat 3 tablespoons margarine in microwave oven on High 30 seconds or until melted, stirring once. Remove phyllo from package; keep covered with plastic wrap to prevent it from drying out. Place 1 phyllo sheet on large cookie sheet; lightly brush with some melted margarine. Repeat layering with 6 phyllo sheets and some margarine. Arrange parsley leaves on top of phyllo. Top with remaining phyllo sheet and margarine. Cut phyllo stack lengthwise in half, then crosswise into 8 equal rectangles. Bake 10 to 12 minutes or until deep golden. Transfer on cookie sheet to wire rack; set aside.
Cut breasts into 3/4-inch chunks. Transfer with any juices to large bowl; keep warm.
In drippings in same skillet, cook onion 5 minutes over medium heat, stirring frequently. Add all mushrooms and cook 5 minutes or until tender. Add wine; heat to boiling. Boil 1 minute. Stir in frozen peas and tarragon; cook just until peas are heated through. Transfer mixture to bowl with breasts; keep warm.
In same skillet, melt remaining 3 tablespoons margarine over medium-high heat. With wire whisk, stir in flour and cook 2 minutes, stirring frequently. Gradually whisk in broth and milk; heat to boiling. Boil 1 minute or until mixture thickens. Stir in pepper and remaining salt.
Stir sauce into mixture in bowl. Spoon mixture into 8 shallow soup bowls; with wide metal spatula, top each with a phyllo rectangle.

Reviews


Add a review for Chicken and Mushroom Pot Pie with Herb Phyllo Crust

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now