Summer Pot Pie
Summer Pot Pie
Rating: (1 rated)
Ingredients
  • 1 onion, finely chopped
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 cup (250 ml) green beans, cut into 1/2-inch (1-cm) pieces
  • 1/4 cup (60 ml) butter
  • 2 skinless and boneless chicken breast halves, cut into cubes
  • 2 cloves garlic, finely chopped
  • 1/4 cup (60 ml) unbleached all-purpose flour
  • 2 cups (500 ml) milk
  • 2 cups (500 ml) cauliflower cut into small florets
  • 1 zucchini, diced
  • 1/4 cup (60 ml) chopped parsley
  • 4 oz (115 g) frozen phyllo dough, thawed and cut into 1/4-inch (1/2-cm) thick slices (see note)
  • 2 tablespoons (30 ml) butter, melted
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • In a saucepan, soften the onion, celery, carrots, and green beans in the butter for about 8 minutes over medium heat.
  • Add the chicken and cook over high heat until lightly browned. Season with salt and pepper. Reduce the heat to medium. Add the garlic and cook for 1 minute.
  • Sprinkle with the flour and stir to combine. Add the milk and bring to a boil, stirring with a whisk. Simmer gently for 2 to 3 minutes.
  • Add the remaining vegetables and parsley and stir well. Adjust the seasoning. Pour into a 20-cm (8-inch) square baking dish. Set aside.
  • On a baking sheet, spread the strips of phyllo dough and drizzle with the butter. Toss gently. Scatter lightly over the vegetable mixture, without pressing. Bake for about 30 minutes or until the pastry is golden brown.
  • Description
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