Chicken Pot Pie with Leeks, Asparagus and Peas

Easy chicken pot pie recipe

When it gets this cold out, we all tend to go back to basics with recipes to warm up. That means throwbacks to things our Mom used to make when we came in from snowball-fighting or snowman-building (which kid were you?). One we aimed to recreate was chicken pot pie, that delicious recipe where your fork hits the crust then plunges into an ocean of steamy warmth underneath; ok, this is getting a little too American Pie, we get it. So we’ll just say you’re welcome for this recipe…

Makes 4 Personal Serval Sized Servings

– 1 package phyllo dough

– 1 lb boneless, skinless chicken breast.

– 32 oz. low sodium chicken broth

– 2 celery sticks, medium diced

– 1 bay leaf

– 1 cup leeks, cleaned and sliced 1/4″ thick

– 1 bunch of asparagus, trimmed and cut into bite size pieces

– 1 cup frozen peas, do not thaw

– 1/4 cup all purpose flour

– 2-3 tbsp extra virgin olive oil

– 1 cup low fat greek yogurt

– 2 tbsp rosemary, finely chopped

– salt, to taste

– pepper, to taste

Preheat oven to 375 degrees Fahrenheit.

In a heavy saucepan, place chicken breasts and cover with broth. Bring to a boil. Turn the heat down and add celery and bay leaf. Simmer until the chicken is completely done (about 20-25 minutes).  Once chicken is done place on a cutting board to rest. Strain the broth and reserve the liquid. Once chicken as rested, shred into pieces.

In the same saucepan, heat olive oil over medium heat.  Add leeks and asparagus and sweat until leeks are translucent. It is important to only sweat the vegetables, not brown them.  Add the flour to the vegetables.  Stir constantly so that the flour does not burn but lightly toasts. Slowly pour in the reserved chicken broth while stirring. Do not add too fast as you want the flour to be able to absorb the liquid.  Simmer for 25 minutes until mixture has thickened. Remove from heat.  Stir in rosemary, salt, pepper, chicken, peas, and greek yogurt.  Make sure mixture is combined thoroughly. Divide into 4 individual croquettes (do not overfill) and place on sheet tray.

Cut the sheets of phyllo dough into 4 even sections.  Working one by one brush the first sheet of dough with olive oil and place on top of the croquette. Repeat until each croquette has about 6-8 layers of the dough. Place in the oven and bake until golden brown. Check constantly as phyllo dough can burn rapidly.