Chicken Potpie

I am not a fan of leftovers. I can’t blame it on my parents because they actually enjoy them and take them to work for lunch. I tried this way back when I worked on a newspaper (i.e. was barely taking home any money) and it just wasn’t for me. I discovered I really, really had to like the meal in order to stay away from take out.

 

Among the leftovers I will eat are Thanksgiving foods. But even those get old after a few days. I’m not all about shoving every leftover into a sandwich a la recipes like Kraft’s Ultimate Leftover Turkey Sandwich. Blech! Seriously, do people eat this?

 

What I am about is turning leftover protein into a delicious new meal. This is my favorite potpie recipe because it’s chock full of vegetables and topped with phyllo dough. It’s a lot of chopping, so it’s ideal for the weekend after Thanksgiving when you may have a few extra minutes and a few extra pounds of turkey to spare.

 

Chicken Potpie
Modified from Cooking Light

1 1/2 cups red potatoes (about 1/2 pound)
1 small onion
1 celery stalk
1/2 cup baby carrots
1 cup mushrooms
2 Tbsp fresh parsley
1 Tbsp butter
1 Tbsp olive oil
1 tsp dried thyme
1 1/2 Tbsp flour
1 1/2 cup skim milk
1/4 cup chicken broth
1 1/2 cups cooked chicken breast
1/2 cup frozen green peas
6 sheets of phyllo dough
Cooking spray

Preheat oven to 375 degrees. Dice potatoes, onion, celery and carrot. Slice mushrooms and mince parsley. Melt butter in a large skillet over medium high heat. Add olive oil. Sauté potatoes, onion. celery, carrots, mushrooms, parsley and thyme for 5 minutes. Reduce heat to medium low, sprinkle flour over vegetables and cook for 5 minutes stirring frequently. Add milk and broth then increase heat to medium high. Bring to a boil then reduce heat and simmer for 5 minutes or until thickened. Add chicken and peas. Season with salt and pepper.

While the filling cooks, place 1 phyllo sheet on a large cutting board. Cover remaining dough to keep from drying. Lightly spray the phyllo with cooking spray and top with another sheet of phyllo. Repeat with remaining phyllo seasoning every other layer with salt and pepper.

Spoon filling into a 1 1/2 quart baking dish and top with phyllo. Bake for 30 minutes or until the top is golden brown.

 

Cheri - November 25, 2011 - 6:07 pm

I am SO doing this tonight!!! Did u know if u have leftover gravy, u can use it as the broth in the pie?

hhawes - November 25, 2011 - 6:10 pm

I haven’t heard that but it would definitely work. There’s not usually any gravy left at our house ;)

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