RECIPE and PHOTO SUBMITTED BY Rosetta Sperring who also has a food blog called Rosetta’s Sweet Treats – check her out
Weight Watchers Recipe is for Chicken Pot Pie. I picked up what I thought was phylo pastry, but it was another kind of pastry, so I used my regular pie crust. I really liked this recipe, but I still think it would be really good with the phylo pastry. I was also out of corn, so I added extra peas and carrots. The corn would have been really good in it also.
Ingredients:
1 pound uncooked boneless, skinless, chicken breasts
2 cups water
1/2 cups dry white wine
2 cubes chicken boullion cube, crumbled
2 medium uncooked carrots, chopped
1 cup frozen green peas
2 teaspoons olive oil
1 medium uncooked onion, chopped
3 Tablespoons white all-purpose flour
5 ounces fat-free evaporated milk
1 can white corn, drained
6 sheets (phylo dough)
Instructions:
Place chicken, water, wine and boullion cubes in a medium pan. Bring to a boil, lower heart and cook gently, uncovered for 15 minutes. Remove from heat and allow to ool. Set aside one cup of broth and chop chicken into chunks.
Preheat oven to 400 F. Coat a deep 8-inch pie dish with cooking spray.
Microwave carrots and peas for 2 minutes and then drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stor in flour and cook over low heat for 2 minutes.
Remove pan from heat and satir in milk and reserved broth. Return to heat and cook, stirring until mixture boils and thickens. Add carrots, peas, chicken and corn.
Pour chicken mixture into prepared dish. Layer sheets of phylo over pie, trim edges and press down firmly to seal. Lighly coat wtih cooking spray. Bake for 10 minuts, lower temperature to 350F and bake until golden brown, about 20 minutes more.
*Note: I did not have phylo dough, so I used pie crust. I place 1 pie crust on tht bottom and one on top, then press to seal. If using pie crust, cute about 4 vents in pie on top crust. I was also out of corn, so I used the peas and carrots, just extra to make up for the corn. I’m sure this would have been good with the corn also.
Weight Watchers Recipe is for Chicken Pot Pie. I picked up what I thought was phylo pastry, but it was another kind of pastry, so I used my regular pie crust. I really liked this recipe, but I still think it would be really good with the phylo pastry. I was also out of corn, so I added extra peas and carrots. The corn would have been really good in it also.
Ingredients:
1 pound uncooked boneless, skinless, chicken breasts
2 cups water
1/2 cups dry white wine
2 cubes chicken boullion cube, crumbled
2 medium uncooked carrots, chopped
2 cups water
1/2 cups dry white wine
2 cubes chicken boullion cube, crumbled
2 medium uncooked carrots, chopped
1 cup frozen green peas
2 teaspoons olive oil
1 medium uncooked onion, chopped
3 Tablespoons white all-purpose flour
5 ounces fat-free evaporated milk
1 can white corn, drained
6 sheets (phylo dough)
2 teaspoons olive oil
1 medium uncooked onion, chopped
3 Tablespoons white all-purpose flour
5 ounces fat-free evaporated milk
1 can white corn, drained
6 sheets (phylo dough)
Instructions:
Place chicken, water, wine and boullion cubes in a medium pan. Bring to a boil, lower heart and cook gently, uncovered for 15 minutes. Remove from heat and allow to ool. Set aside one cup of broth and chop chicken into chunks.
Preheat oven to 400 F. Coat a deep 8-inch pie dish with cooking spray.
Microwave carrots and peas for 2 minutes and then drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stor in flour and cook over low heat for 2 minutes.
Remove pan from heat and satir in milk and reserved broth. Return to heat and cook, stirring until mixture boils and thickens. Add carrots, peas, chicken and corn.
Pour chicken mixture into prepared dish. Layer sheets of phylo over pie, trim edges and press down firmly to seal. Lighly coat wtih cooking spray. Bake for 10 minuts, lower temperature to 350F and bake until golden brown, about 20 minutes more.
*Note: I did not have phylo dough, so I used pie crust. I place 1 pie crust on tht bottom and one on top, then press to seal. If using pie crust, cute about 4 vents in pie on top crust. I was also out of corn, so I used the peas and carrots, just extra to make up for the corn. I’m sure this would have been good with the corn also.
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