Lowerfatchickenpotpiewithphyllo Recipes

Steps:

• In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender. , Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray. , Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again. , Bake, uncovered, at 425° for 10-15 minutes or until golden brown.

Steps:

• 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
• 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
• 3. ) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
• 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
• GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.

Steps:

• Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
• While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
• Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
• Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine chicken, carrots, peas, and celery in a saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.
• Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.
• Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
• Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Steps:

• Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
• Preheat oven to 350 degrees F (175 degrees C).
• Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
• Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
• In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
• Add chicken broth and bring to a boil. After it has become thick, add potatoes.
• Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
• Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Steps:

• NOTE: If you have never worked with phyllo before, don't be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo. (And, it is pronounced "fee-low.").
• Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
• In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
• Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
• Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
• Stir in chicken, parsley, and sage. Remove from heat and keep warm.
• Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
• Spoon the chicken mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
• Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.

Steps:

• Preheat oven to 375.
• Melt butter in large saucepan over medium-high heat; add oil. Add potatoes, onion, mushrooms, celery, carrot, parsley and thyme, and saute for about five minutes.
• Reduce heat to low; sprinkle flour over vegetables. Cook for another five minutes, stirring frequently.
• Stir in milk and chicken broth. Increase heat to medium-high and bring to a boil. Reduce heat and simmer five minutes, or until thickened.
• Add chicken, peas, salt, and pepper.
• Spoon mixture into a 2-quart baking dish.
• Place one phyllo sheet on a large work surface and lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish.
• Place dish on baking sheet and bake at 375 for 20 minutes, or until top is golden.

Steps:

• Preheat your oven to 400F.
• Saute your vegetables in a large skillet until tender.
• Add chopped up chicken and cook about 5 minutes.
• Add stock and half the wine, bring to a simmer and cook until everything is tender (10 minutes) You may need to add more stock.
• Mix remaining wine with cornstarch in a small bowl and add stirring until everything thickens.
• Pour into a casserole dish and set aside.
• Put the flour in a bowl, add in green onions.
• Mix the egg substitute with milk and add to the flour and mix until no large clumps of dry flour are left. You may need to add more milk, you want the consistency of incredibly thick pancake batter but not something that you would roll out on the counter.
• Carefully spoon over top of the filling in the casserole dish.
• Bake approx 20 minutes or until nice and brown.

Steps:

• peel & thinly slice apples.
• mix with lemon juice.
• melt butter in fry pan & add apple mixture, cook medium covered for 5-10min stirring often until fork tender.
• spray 9 x 12 metal pan with butter spray (0 calorie).
• lay first phyllo sheet (spray with butter spray) then 2nd sheet & spray again.
• spread cooked apples on top of 2nd sheet.
• crumble flour, spice mixture evenly on top of apples.
• cover with 2 more sprayed sheets of phyllo dough.
• bake 425 degrees for 35-40 min watching to be sure top doesn't get too brown.
• Serve warm with cool whip free.

Steps:

• PREHEAT oven to 400°F
• Dice the chicken into small cubes and pan fry them with some cooking spray.
• Add soup with 1/2 can water.
• Add mixed vegetables.
• Cook down mixture on medium heat for 5-10 minutes.
• In a pie pan roll out half the crescent roll and smuch until it takes up the whole bottom and sides of the pan.
• Add mixture from frying pan.
• Cover top with other half of crescent roll.
• Cook for 30 minutes or until crust is golden brown.