Home | Appetizers and Snacks | Beverages | Breads and Quick Breads | Breakfasts | Cakes and Icings | Candy, Sweet Snacks and Nuts | Casseroles and Main Dishes | Cookies | Desserts | Fun Stuff! | Links | Pies | Salads | Sauces and Miscellaneous | Side Dishes | Soups

The Ladybugs' Recipes

Chicken Pot Pie
From:  Sharisoda
Ingredients:
1 lb
2 c
1/2 c
2
2
1 c
2 T
1
3 T
5 oz
1 can
6 sheets 		uncooked boneless, skinless chicken breasts
water
dry white wine
chicken bouillon cubes
medium chopped carrots
frozen green peas
olive oil
medium. onion, chopped
all-purpose flour
fat-free evaporated milk
white corn, drained
phyllo dough
Procedure:
  1. Preheat oven to 400° F. degrees.
  2. Coat a deep 8" pie dish with cooking spray.
  3. Place chicken breasts, water, wine, and chicken bouillon cubes in pan.
  4. Bring to a boil.
  5. Lower heat and cook from 20-25 min.
  6. Remove from heat and allow to cool.
  7. Set aside one cup of broth and chop chicken into chunks.
     
  8. Microwave chopped carrots and frozen green peas for 2 min.
  9. Drain.
  10. Heat olive oil in medium pan.
  11. Add chopped onion.
  12. Cook until soft.
  13. Stir in flour and cook over low heat for 2 min.
  14. Remove pan from heat and stir in evaporated milk and reserved broth.
  15. Return to heat and cook stirring until mixture boils and thickens.
  16. Add carrots, peas, chicken and corn.
     
  17. Pour chicken into prepared dish.
  18. Layer phyllo dough over pie.
  19. Trim edges and press down firmly to seal.
  20. Lightly coat with cooking spray.
  21. Bake for 10 min.
  22. Lower oven temperature to 350° F.
  23. Bake until golden brown, about 20 min. more.