Here’s an updated version of chicken pot pie. Packed with veggies and light on gravy makes it a healthier version. I replace the pie crust with phyllo sheets further reducing the calories. All the colors make it a delightful dish to serve family and friends earning you a few awws and ahhs.
Add minced garlic and shallot to butter in a skillet cooking until fragrant. Add some shredded carrots and cook about 2 minutes.
Add mushrooms, corn, and diced cooked chicken breast to the skillet. Cook another 2 minutes.
Toss in some shredded zucchini and cook another 2 minutes.
Pour in a little wine and some chicken broth. Cook until almost evaporated. Add some heavy cream and fresh chives mixing the flavors together.
Take off heat. Unfold phyllo sheets. Using 3 to 4 sheets per serving add mixture to center of the sheet. You can sprinkle with shredded parmesan cheese at this point if you like. Brush melted butter along the sides to help seal the seams.
Fold the sides around the mixture wrapping the sheets burrito style. Brush melted butter on top of the pie.
Place in a lightly greased pan or cooking sheet. Bake in a 350° oven until a nice golden brown, about 15 to 20 minutes. Serve immediately. – Ella
Chicken Pot Pie
2 cups chicken, cooked and diced
2 tablespoons butter
2 – 3 cloves garlic, minced
1 medium shallot, minced
1/4 cup carrots, shredded
1/2 cup thinly sliced shiitake mushroom caps
1/2 cup corn, fresh or frozen
1/4 cup zucchini, shredded
2 tablespoons dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives