Chicken pot pie

Since I have a lot of new found time on my hands, I have had the pleasure of coming home in the early afternoon and have the opportunity to watch some day-time TV. There is a new show on LifeTime, Cook Yourself Thin, that I have been enjoying over the last week or so. The main premise is taking traditional recipes and swapping certain ingredients and making them lower calorie. They have several recipes on-line and I tried on this evening...chicken pot pie.

It was really quite delicious and filling. I think mine might have a closer to 400 calories per serving, because I had a few extra sheet of phyllo dough, probably closer to 10. One hick-up was that even after letting the "pie" sit for about 15 mintues, after removing the 1st slice, there was a flood of juices. The sauce did not thicken nearly enough. I added the correct 1/4 cup of AP flour and still a bit too runny. I am thinking that increasing to 1/3 c AP flour adding a little cornstarch and maybe decreasing the chicken stock to 2c will do the trick.

Skinny Down-Home Chicken Pot Pie

Serves 6
Calories per serving: 372

3 tablespoons olive oil
1/4 cup all-purpose flour
1 small onion, diced
2 garlic cloves, minced
1 leek, chopped
1 large carrot, chopped
1 celery stalk
2 red potatoes, skin on, diced
2 turnips, peeled and diced
2 boneless, skinless chicken breasts cut into small cubes
2 boneless, skinless chicken thighs cut into small cubes
1 bay leaf
2 sprigs of fresh thyme
1 tablespoon salt
1 teaspoon freshly ground pepper
2 1/2 cups chicken stock
6 sheets of phyllo dough
1 tablespoon olive oil, for brushing

1. Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and keep warm.

2. In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato and turnips, and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.

3. Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.

4. Meanwhile, take 6 sheets of phyllo dough and, with a knife, cut out a square slightly larger than the rim of a 9-x-9-inch cake pan and brush with some olive oil. Set aside.

5. Remove the bay leaf and thyme sprigs from the chicken mixture and transfer the chicken to the cake pan. Top with the phyllo dough and press it down firmly with your hands. Place the pie on a baking sheet and bake in the oven at 350 degrees for 30 minutes, turning the tray around halfway through the cooking time. Remove from the oven, let cool for 10 minutes, cut into six portions and serve.