Thursday, October 21, 2010
CEiMB: Chicken Pot Pies with Phyllo Crust
This week's Craving Ellie in My Belly pick is from Shandy of Pastry Heaven. She chose for us to make the Chicken Pot Pies from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger. I really wanted to try this recipe because instead of the heavy crust that usually accompanies a chicken pot pie (which I do love), this pot pie uses a phyllo dough crust. Phyllo dough is light and crispy, and typically used in Greek dishes such as spanakopita or baklava.
I must admit, I took a few shortcuts this week, but that is what is so great about Ellie's recipes, they are always adaptable. Whenever I am making an Ellie recipe, I try to make the most of the ingredients I have on hand because it can get a bit expensive buying special ingredients on a weekly basis. Fortunately, I had everything on hand for this recipe except the phyllo dough. Instead of the vegetables called for in the recipe, I used a medley of frozen vegetables from Alexia foods. It was a combination of roasted red potatoes, carrots, green beans, and onions in a sage broth. I simply cooked the vegetables as directed on the package, in place of the fresh vegetables, after you cook the chicken, and before you make the broth. I had frozen peas, so I added them at the end. I didn't have any Parmesan cheese, so I just added some fresh cracked pepper and coarse salt to the top of the phyllo crust.
I quite enjoyed this recipe. The sauce for the chicken and vegetables wasn't too heavy, and it complimented the light crust really well. I will definitely make this again, I think the recipe lends itself to so many great combinations. Thanks to Shandy for a great pick, and be sure to check out the blogroll to see what other CEiMB participants did with their pot pies!