Tender chunks of rooster, a wealthy sauce with numerous 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 get pleasure from the identical satisfying crunch with tons much less fats and energy.

Do this recipe as a inventive meal prep possibility. It’s straightforward to chop a slice and take it on-the-go to warmth up later within the day.

Energetic Time: half-hour | Whole Time: 45 minutes

One-Pan Rooster Pot Pie

Components

• 1 1/4 lbs (567g) boneless, skinless rooster breasts, reduce into 1-inch (2.4cm) chunks
• 3/4 tsp black pepper, divided
• 1 tbsp olive oil
• 1 medium leek, white and lightweight 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.  Cook dinner, undisturbed, till golden brown on one facet, about 5 minutes. Take away from the pan, leaving oil and drippings within the pan.

Cut 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 regularly 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 rooster and any gathered juices to the pan. Stir within the peas, lemon zest, salt and pepper. Cut back warmth to low and simmer gently for five minutes, or till the rooster is cooked via 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 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 printed March 16, 2021; Up to date February 2026

The put up One-Pan Chicken Pot Pie appeared first on MyFitnessPal Blog.

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