Speedy Chicken Pot Pie
Imagine the comfort of chicken pot pie in less than 20 minutes.
20 min
4 servings
230 calories
Ingredients
1 lb (450 g) boneless, skinless chicken breasts, cut into 1/2" pieces
2 tsp Fajita or Souvlaki Seasoning
2 1⁄2 cups prepared Vegetable Broth, or broth of your choice
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
2 potatoes, diced
1 cup green peas and carrots blend, fresh or frozen
2 tbsp flour or corn starch
2 tbsp warm water
Sea Salt, to taste
Black Pepper, to taste
4 sheets phyllo
1 tsp oil, for brushing phyllo
Instructions
Preheat oven to 425Ëš F.
In a Multipurpose Steamer, place chicken, Fajita Seasoning, Vegetable Broth, potatoes, and veggies. Microwave on high for 5–6 min.
In a small mixing bowl, combine corn starch and water. Stir into chicken mixture. Microwave for 1–2 min.
Top with sheets of phyllo, using a basting brush to lightly brush with oil between layers. Bake for 3–5 min until phyllo is golden brown. Serve.
Nutritional Information
Per serving: Calories 230, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 18 g (Fiber 2 g, Sugars 0 g), Protein 26 g.
Tips
Make It Vegetarian: Replace chicken with tofu.
Perfectly Balance Your Plate
Serve with 1 cup steamed veggies and 2 tbsp prepared Epicure Dip.