CHICKEN POT PIE CUPS
- 1 pound boneless, skinless chicken breasts
- 2 packages of steam-in-the bag vegetables
- (I used a carrots/broccoli/cauliflower blend)
- 1 roll of phyllo sheets, thawed
- 2 garlic cloves, minced
- 1 medium onion, diced
- 1/2 tablespoon olive oil
- 2 1/2 cups 1% milk
- 1/4 cup all-purpose flour
- 1 teaspoon butter* (for use in the optional step)
- Garlic salt, to taste
- Salt and pepper, to taste
- Preheat oven to 350 degrees.
- Place chicken in saucepan and cover with water.
- Add desired amount of garlic salt to water and boil chicken for approximately 30 minutes on medium-low heat (until chicken is flaky).
- In the meantime, combine olive oil, onions and garlic in a skillet and saute for approximately 5 minutes.
- While the onions and garlic are sauteing, steam vegetables in the microwave (according to the package directions).
- Once the vegetables are steamed, chop and add to onion/garlic mixture until well blended.
- Add flour and milk to mixture, stirring until well blended.
- Dice or shred cooked chicken and add to mixture.
- Add salt and pepper, to taste, and cook on low for 5 minutes.
- In the meantime, spray a large muffin tin with Pam.
- On a clean surface, take one piece of phyllo and coat with spray butter, olive oil or vegetable spray. Note: I don't normally advocate the use of spray butter, but it was the easiest/best solution in this recipe.
- Fold phyllo sheet into thirds and press inside muffin cup.
- Repeat the last two steps with an additional phyllo sheet (placing a total of 2 phyllo sheets into each cup).
- Spoon mixture into phyllo cups.
- [i]Optional: The steamed vegetables I used included cauliflower so I mashed the cauliflower, added 1 teaspoon of butter and spooned it on top of the mixture creating a "cauliflower crust."[/i]
- Cook for 20 to 25 minutes, or until phyllo is golden brown.
- Twist and pull the phyllo cups out of the muffin tin.
Fat: 1.5 grams
Carbohydrates: 8 grams
Protein: 8 grams
Nutritional data is approximate.
My husband only gets to eat dinner with us a few nights out of the week, so I let him choose what we eat those nights. This week he asked for chicken pot pie. While at the grocery store in the frozen food aisle (picking up crusts) I happened upon phyllo sheets. I checked the nutritional info and decided to give them a go. After a bit of research I saw that phyllo sheets are great "cups" so an idea was born and a recipe was created.