Cover with plastic wrap and refrigerate until filling is cold, at least 1 hour. Transfer mixture to 4 individual ovenproof 2-cup soup bowls or ramekins, or 1 (2-quart) baking dish. Mash together remaining 2 Tbsp butter and 1 Tbsp flour and stir into mixture. Bring to boil, reduce heat slightly, and simmer briskly for 15 minutes or until liquid reduces by half again and is thick and creamy. Simmer 3-5 minutes or until liquid reduces to ½ cup. Add wine, increase heat, stir and scrape with wooden spoon to loosen any browned bits.Stir in garlic, red pepper flakes, thyme and bay leaf sauté 2-3 minutes or just until the vegetables begin to color slightly. Add potatoes, carrots and onion sauté 2-3 minutes or until glossy and bright. Add remaining 1 Tbsp oil and 2 tablespoons butter to pan.With a slotted spoon, transfer chicken to plate. Add chicken to pan, reduce heat slightly, and sauté 5-10 minutes, turning occasionally, until chicken is light golden and cooked through. In large skillet over high heat, heat 2 tablespoons oil.In mixing bowl, toss chicken with 2 Tbsp flour until evenly coated. Season chicken with salt and black pepper.Chrome, Chromecast, and the Chrome logo are trademarks of Google Inc. Amazon, Kindle, Fire, and all related logos are trademarks of or its affiliates. in the United States and other countries. Roku is a registered trademark of Roku, Inc. Beachbody, LLC is the owner of the Beachbody and Team Beachbody trademarks, and all related designs, trademarks, copyrights, and other intellectual property.Īpple logo, Apple TV, App Store, iPad, iPhone, and iPod touch are registered trademarks of Apple Inc. The contents on our website are for informational purposes only, and are not intended to diagnose any medical condition, replace the advice of a healthcare professional, or provide any medical advice, diagnosis, or treatment. These products are not intended to diagnose, treat, cure, or prevent any disease.Ĭonsult your physician and follow all safety instructions before beginning any exercise program or using any supplement or meal replacement product, especially if you have any unique medical conditions or needs. *These statements have not been evaluated by the Food and Drug Administration. The testimonials featured may have used more than one Beachbody product or extended the program to achieve their maximum results. Exercise and proper diet are necessary to achieve and maintain weight loss and muscle definition. +Results vary depending on starting point, goals and effort. The information provided on this website (including the Blogs, Community pages, Program Materials and all other content) was originally intended for a US audience. To build up layers, you’ll brush the paper-thin sheets with a small amount of olive oil to help them stick together as they bake.Īs an added bonus, you’ll have plenty of phyllo sheets leftover from this recipe, which you can save for another chicken pot pie (or two) in the future. Unlike puff pastry or traditional pie crusts, phyllo has a lot less fat in the dough. Phyllo dough (also look for spelled “filo” dough) is typically sold frozen.Īll you need to do is let it defrost in the fridge overnight, or if you forget, leave it out on the counter to thaw for an hour or two before making dinner. Phyllo dough is the perfect weeknight trick to getting a tender, flaky crust for your chicken pot pie with minimal effort. (And did I mention this shortcut also significantly cuts down on the fat?!) Which means healthy, home-cooked dinners on a weeknight. The end result is just as delicious but takes a fraction of the time. She’d do them in large batches - making plenty of freezer-ready savory-and-sweet pies for the month.īut I take a clever shortcut (sorry grandma!). Grandma used to spend hours building the most tender pastry crusts. Digging into this dish is like a warm hug on a cool evening.īonus: If you’ve got Thanksgiving turkey leftovers, you can sub in turkey for chicken! I still crave the comfort of a chicken pot pie - especially as the weather gets colder. It was so much fun to break into the crust with a fork (or a spoon), to reveal tender bites of chicken, perfectly cooked veggies, and a sauce so good I could drink it with a straw. Grandma’s chicken pot pies always had a golden brown layer of the most perfect flaky pastry. Nothing reminds me of grandma’s house more than a piping hot chicken pot pie, fresh from the oven.
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