One-Pan Hen Pot Pie
Tender chunks of rooster, a wealthy sauce with a number of greens, and a crispy topping? Sure, please! This retooling of rooster pot pie has a crunchy, light-as-air phyllo topping as an alternative of a saturated fat-heavy pie crust. So, you’ll take pleasure in the identical satisfying crunch with heaps much less fats and energy.
Do this recipe as a artistic meal prep possibility. It’s simple to chop a slice and take it on-the-go to warmth up later within the day.
Energetic Time: half-hour | Complete Time: 45 minutes
One-Pan Hen Pot Pie
Elements
- 1 1/4 lbs (567g) boneless, skinless rooster 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 elements 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 rooster 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 rooster with 1/2 tsp black pepper and add to the pan. Prepare dinner, undisturbed, till golden brown on one aspect, 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 step by step 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 consistently till the combination is thickened and bubbly, about 3 minutes. Return the rooster and any collected 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 rooster is cooked by way of and reaches an inside 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 rigorously to verify they don’t burn.
Put the phyllo mounds on high of the filling within the saute pan and serve instantly.
Serves: 4 | Serving Dimension: 1/4 of the recipe (227g)
Diet (per serving): Energy: 345; Complete 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
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