Creamy chicken potpie filling is so comforting; unfortunately, it’s usually made with heavy cream. I’ve created this lighter version that also provides a light, crunchy topping—minus all the butter.
From Secrets of a Skinny Chef by Jennifer Iserloh; copyright 2010; Rodale
|1 tablespoon olive oil||1/4 teaspoon freshly ground black pepper|
|1/4 head cauliflower, cut into florets||1/4 teaspoon paprika|
|2 carrots, peeled and chopped||1 1/2 cups fat-free milk|
|2 celery stalks, chopped||1 cup frozen peas|
|1/2 red or yellow onion, chopped||2 tablespoons reduced-fat mayonnaise|
|2 boneless, skinless chicken breasts (about 3/4 pound), cut into 2-inch cubes||1 teaspoon Dijon mustard|
|2 tablespoons all-purpose flour||4 large sheets of phyllo|
|1/2 teaspoon salt||Nonstick cooking spray|
|1/2 teaspoon mild chili powder|
Preheat the oven to 350 degrees F. Heat the oil in a large skillet over medium-high heat.
Add the cauliflower, carrots, celery, and onions. Cook 8 to 10 minutes, until the vegetables soften. Sprinkle the chicken with the flour, salt, chili powder, pepper, and paprika. Add the chicken to the skillet. Cook 2 to 3 minutes, stirring once or twice, until the chicken just starts to brown and is cooked through.
Add the milk to the skillet and bring it to a boil, stirring often, until a thick sauce forms. Add the peas, mayonnaise, and mustard. Simmer 5 to 10 minutes, until the cauliflower is tender. Transfer the chicken mixture to four ovenproof bowls. Coat each sheet of phyllo with cooking spray and stack the sheets on top of each other. Cut the stack into four pieces and press each piece on top of each bowl. Bake the potpies 10 minutes, until the phyllo is crisp. Serve immediately.
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