Product Recall:Various Brands of Vegetable Products

Phyllo-Topped Chicken Pot Pie

Prep time: 10min
Total time: 65min
Serves 4
2 tbsp
olive oil, divided
30 mL
2 cups
sliced mushrooms
500 mL
2
leeks (white part only), split lengthwise, thinly sliced (or one large onion, thinly sliced)
0
2
Carrots, diced
0
3
boneless skinless chicken breasts, cut into bite-size pieces
0
3/4 tsp
salt
4 mL
2 tbsp
all-purpose flour
30 mL
1 cup
green beans, cut into 1/2-in. (1 cm) pieces
250 mL
1 1/2 cups
Chicken Broth, 35% Less Sodium
375 mL
2 sprigs
fresh Thyme, leaves only
0
3
Phyllo Pastry Sheets, thawed
0
0
Pepper to taste
0
¼ of the recipe
calories
320
fat
10 g
saturated fat
1.5 g
carbs
27 g
protein
30 g
cholestrol
65 mg
fibre
4 g
sodium
820 mg

Directions

  1. Preheat oven to 350°F (180°C). In a medium ovensafe saucepan or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Add mushrooms and cook until water evaporates and mushrooms start to brown, about 7 min. Add leeks and cook until softened, 5 to 7 min. Stir in carrots and cook, 2 min. Season chicken with salt and add to pan, stirring until chicken is lightly cooked on all sides, about 7 to 10 min.

  2. Add flour and stir until flour turns beige. Stir in green beans, broth and thyme and cook over medium heat until mixture begins to thicken, 5 to 10 min. Remove from heat.

  3. Place 1 phyllo sheet on countertop and brush with a bit of remaining olive oil. Fit sheet loosely over chicken mixture inside pot, covering right to edges. Tuck excess phyllo under itself. Repeat with remaining 2 sheets. Sprinkle with pepper. Bake for 20 min. or until phyllo is brown and juices are bubbling.