You are here

Chicken And Potato Pie

Healthycooking's picture
Ingredients
  Chicken stock 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Small red potatoes 1 Pound, quartered
  Frozen carrots 10 Ounce, thawed
  Baby onions 15 Ounce
  Boneless, skinless chicken breast halves 4 , cut into 1/2 inch pieces
  Canola oil 2 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
  1 % low fat milk 1⁄4 Cup (4 tbs)
  Dried tarragon 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Frozen peas 10 Ounce, thawed
  Frozen phyllo dough sheets 6 , thawed (18 X 14 Inches In Size)
Directions

GETTING READY
1. In a saucepan, add chicken stock, water and boil. Simmer potatoes until almost tender and remove onto a plate.
2. Add carrots to the same stock and simmer until almost tender and remove onto a plate.
3. Add chicken to the same stock and simmer until tender and remove onto a plate.

MAKING
4. Continue to simmer the stock until reduced by about half.
5. In a bowl, blend corn starch and milk until smooth, and stir into the simmering stock, add tarragon, salt, pepper, potatoes, onions, chicken, peas and mix until it thickens.

FINALISING
6. In a baking dish, pour in the chicken and vegetables mixture.
7. Separately, brush individually the filo sheets with little oil, and lightly and loosely place them over the baking dish with the mixture. Trim the sheets leaving about 1/4 inch extra around dish, seal the edges by pressing with fingers
8. Give even cut over the top of the sheets and brush with oil and bake at about 250 degrees centigrade for 35 minutes until crust is golden and crisp.

SERVING
9. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday, Gourmet
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
2

Rate It

Your rating: None
4.161765
Average: 4.2 (17 votes)