Name: Grandma's Best Chicken Pot Pie
Ingredients: 1 cup reduced-sodium chicken broth; 3 or 4 carrots, cut into 1/2-inch chunks; 1 or 2 potatoes, peeled and cut into 1/2-inch chunks; 1 or 2 parsnips, cut into 1/2-inch chunks; 1/2 teaspoon salt; 1 cup frozen pearl onions; 1 pound skinless, boneless chicken thighs, cut into 2-inch pieces; 1/2 cup evaporated skimmed milk; 1/4 cup flour; 1/2 teaspoon dried sage; 1/4 teaspoon freshly ground black pepper; 2 or more 17 x 11-inch sheet phyllo dough, cut crosswise in half

Grandma's Best Chicken Pot Pie

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When you can say that you've mastered the art of making a homemade chicken pot pie, that's when you know you're a seasoned pro in the kitchen. With this recipe for Grandma's Best Chicken Pot Pie, making pot pie has never been easier. Learn how to bake up one of the heartiest and most satisfying chicken pot pies you'll ever taste with these step-by-step instructions.

Cooking MethodCasserole

Ingredients

1 cup reduced-sodium chicken broth
3 or 4 carrots, cut into 1/2-inch chunks
1 or 2 potatoes, peeled and cut into 1/2-inch chunks
1 or 2 parsnips, cut into 1/2-inch chunks
1/2 teaspoon salt
1 cup frozen pearl onions
1 pound skinless, boneless chicken thighs, cut into 2-inch pieces
1/2 cup evaporated skimmed milk
1/4 cup flour
1/2 teaspoon dried sage
1/4 teaspoon freshly ground black pepper
2 or more 17 x 11-inch sheet phyllo dough, cut crosswise in half

Instructions

Preheat the oven to 375 degrees F.
In a large saucepan, combine the broth, carrots, potato, parsnip and 1/4 teaspoon of the salt. Bring to a boil over high heat, reduce to a simmer, and cover. Cook until the potato is almost tender, about 5 minutes.
Stir in the pearl onion, peas and chicken, return to a boil, reduce to a simmer, and cover. Cook until the chicken is cooked through, about 5 minutes.
Meanwhile, in a small saucepan, combine the evaporated milk, flour, sage, pepper and remaining 1/4 teaspoon salt and stir to blend. Bring to a boil, reduce to a simmer, and cook until the sauce has thickened to the consistency of heavy cream, about 2 minutes.
Stir into the chicken mixture and cook for 1 minute longer.
Mound the chicken mixture into a 9-inch deep-dish pie pan. Layer the phyllo sheets on top, overlapping the sheets at right angles, tucking in the edges, and lightly spraying each sheet with non-stick cooking spray.
Using a small, sharp knife, cut a 3-inch X in the center of the pie, pull back the corners, and lightly spray the corners with non-stick cooking spray.
Bake the pot pie for 15 minutes, or until the filling is heated through and the phyllo is crisp and lightly golden.

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Member 0655036

Oct 21, 2013

I am new to this site, but there are many recipes I'd like to try. But, because my husband is on a restricted heart healthy & low calorie diet, I need to know the calories, carbs, fat & protein of his meals. Could tjis info be included with the recipes in the future? Thanks