4 servings
Ingredients
2 bone-in skinless chicken breasts (about 1 3/4 pounds)
4 cups chicken broth, low-sodium canned or homemade
2 tablespoons olive oil
3 large carrots, sliced into 1/2-inch rounds, (1 1/2 cups)
8 button mushrooms, quartered
2 ribs celery, sliced into 1/2-inch pieces
1/2 cup halved baby or small turnips, or quartered if large
Kosher salt
1 cup frozen pearl onions, thawed
1/4 cup all-purpose flour
1 tablespoon minced parsley
2 teaspoons minced fresh dill
1/2 teaspoon finely grated lemon zest
Freshly ground black pepper
3 sheets phyllo dough
Olive oil spray
Paprika
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Directions
Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
Put the chicken breasts in a medium saucepan, add the broth (it
should just cover the chicken), and bring to a boil. Cover, turn the
heat very low, and cook the chicken very gently until just firm to the
touch, about 15 minutes. Remove chicken from the broth reserving the
broth. When the cool enough to handle, shred or dice the chicken into
large bite-size pieces, discarding the bones. (If some of the pieces are
still a bit pink, don’t fret, it finishes cooking in the pie.)
Preheat oven to 400 degrees F.
Heat the oil in a heavy non-stick skillet over medium-high heat. Add
the carrots, mushrooms, celery, turnips, season with salt, to taste, and
cook until the vegetables are light brown, about 8 minutes. Add the
onions and cook about 1 minute more. Stir the flour into the vegetables
and cook for 1 minute. Pour in the reserved chicken broth and whisk
until it comes to a boil. Reduce the heat slightly and simmer,
uncovered, until thick, about 5 to 6 minutes. Stir in the chicken
parsley, dill, lemon zest, and pepper and remove from the heat.
Layer 3 sheets of phyllo dough on the workspace, spraying with olive
oil spray in between each layer. On the last layer, sprinkle with more
salt and pepper, and the paprika. Cut sheets in half, crosswise, and
stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a
paring knife that fit snugly into the opening of each ramekin. Divide
chicken filling evenly among the ramekins and place the phyllo rounds on
top. Bake until bubbly, chicken is cooked through and crust is crispy
and golden brown, about 10 to 12 minutes.
Nutrition Information:
Smartpoints 9
Calories 418
Total Fat 11.5 g
Saturated Fat 2 g
Protein 46 g
Total Carbohydrates 32 g
Sugar 6 g
Fiber 3 g
Sodium 440 mg