Recipe: Chicken Pot Pie (5 points)

A little while ago, I mentioned a new recipe I'd found on the Weight Watchers site for Chicken Pot Pie. So I thought I'd share it with you.

It's very delicious, rich and creamy and not at all what I'd expected from the ingredients. I modified their recipe a bit so I'll share my version of it here.

Chicken Pot Pie

(modified from Weight Watchers)
Serves 6
Points: 5

Ingredients:

1 lb boneless, skinless chicken breast

2 cups water

1/2 cup dry white wine

2 cubes chicken bouillon cubes, crumbled

1 bag frozen mixed veggies

2 tsp olive oil

1 onion, chopped

3 tablespoons whole wheat flour

1 can fat free evaporated milk

1 can no salt added nibblets corn

6 sheets phyllo dough

Directions:

Place chicken, water, wine, and bouillon cubes in medium sauce pan. Bring to boil, lower heat and cook uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of broth and chop chicken into small chunks.

Preheat oven to 400 degrees (200C). Coat a deep 8-inch pie dish (I used an 8-inch casserole dish) with nonstick cooking spray.

Microwave mixed veggies for 2 minutes on high. Drain.

Heat oil in medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low for 2 minutes.

Remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add veggies, chicken and corn.

Pour chicken mixture into prepared dish. Layer sheets of phyllo over pie. Trim edges and press down firmly to seal on edges. Lightly coat with butter flavored cooking spray.

Bake for 10 minutes then lower the temperature to 350 degrees (180C) and bake until golden brown, about 20 minutes more.

Notes:

The Win: At first, I didn't want to use the wine, I'm not a wine drinker and I especially don't like white wine. But I have to admit, the wine is what gave it such a rich flavor. So I'm glad I got it.

The Flour: I used whole wheat flour, only because it's better for you, but you can substitute white flour if that's what you have on hand.

The Phyllo Dough: I'd never worked with phyllo dough before and was a bit intimidated by it. But once I got the hang of it (because I've made this dish many times), it wasn't that bad. First of all, bring the phyllo dough to room temperature before unrolling it. This is crucial. It may take a couple of hours so you may want to put it out on the counter at lunch time if you're planning on making this for dinner. And I really thought 6 sheets would be just a waste of time. I thought that'd be WAY to thin of a crust. But the way it bakes up fluffy, it was perfect. I think if I'd have added more sheets it would have been over kill. Also, my phyllo never is the right size for my casserole dish, so I just piece the misshapen pieces together and overlap them until the cover the entire dish adequately. It doesn't even hurt the presentation that they are so overlapped and different sized.

Let me know if you try this recipe.

What are some of your favorite recipes? I'd love to try them.

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