My mom used to stock up on frozen chicken pot pies to have on hand for emergency dinners on nights when she didn't have time to cook, so I don't think I've actually had a pot pie since pre-college days. But I recently found this recipe and was inspired to cook this fresh (and of course low-cal) take on typical pot pie! I made just a couple of tweaks, slightly reducing the spices, using all sweet potato, and subbing broccoli in for the peas since my sig-o has a pea aversion.
Ingredients (adapted from meals and moves!):
-3 cups chicken broth
-1 large yam, peeled and chopped into small pieces
-1 cup carrots, chopped into small pieces
-1 cup celery, chopped into small pieces
-2 cups frozen cipollini onions
-2 cups frozen broccoli
-2 large chicken breasts, chopped into small pieces
-1.5 tsp poultry seasoning (or another seasoning blend you like)
-1 tsp salt
-1 tsp dried thyme
-1 tsp dried basil
-1.5 cups milk
-1/3 cup wheat flour
-3/4 cup quinoa (3/4c dry to make approx 1.5 cups cooked)
-2 tbsp cornstarch
-phyllo dough for topping
To start, I microwaved my frozen onions and broccoli for about 1.5 minutes, just enough so that I could drain out some excess water. Then I brought the 3 cups chicken broth to a boil in a large pot, and I tossed in all the veggies (onions, broccoli, celery, carrots, sweet potato). I kept the pot on high heat covered for about 8 minutes to tenderize the veggies and get them to soak up the broth. I watched the pot while it was on high heat to keep it from bubbling over! If you like to multi-task, you can also grill up your chicken breasts while your pot is boiling.
Next I added the chicken and the spices to the pot (yes, that's Mickey Mouse poultry seasoning I used). Note that I put a tsp of black pepper in my dish and actually wished I would have left it out because my poultry seasoning already had a bit of pepper. If you really love pepper, you may still want to sprinkle a little in even though it's not on the ingredient list at top.
Then I poured the entire pot (which was very full at this point!) into my 13x9" casserole dish. I topped it with a few layers of phyllo dough (it's so thin that you need a few layers to get a nice flakey crust!) and I popped the whole thing in the oven at 400 degrees for 15 minutes.