Chicken Pot Pie
So this was an experiment of sorts. It's not actually what I made but it's how I'll do it next time. It's a combination of two recipees from different WW cooking sites and some slight modifcations of my own to remove the fungus. I hate fungus. The original recipe had either a filling that wasn't satisfying or a crust that was bizzar and hard to make. So it's the phyllo dough as a crust from one and the filling from the other. Refigured points on the WW web site.
1 cup onion chopped to 1/4 inch pieces
3/4 cup celery chopped to 1/4 inch pieces
2 tsp olive oil
1 1/2 cup potato cut into 1/2 inch pieces
2 cups cooked frozen peas and carrots
1/2 cup frozen corn kernels
1 1/2 cups cooked chicken breast diced
3 1/2 cup water
2 cube chicken broth or bouillon, dry
14 fl oz low-fat canned cream of chicken soup made with fat-free milk
1/4 tsp black pepper
1/2 tsp poultry seasoning
8 sheets phyllo dough
Preheat the oven to 350 degrees.
Chop Onions, Celery, potato, and chicken (I boil the chicken ahead of time) to aprox the size listed above. Combine the Onions, Celery and Olive oil in a large pot. Saute until slightly golden color turn temperature down. Meanwhile in a medium bowl boil water and bouillon in microwave. Add canned cream of chicken soup. Mix completely. Add liquid to pot with onions and celery. Mix and then add black pepper and poultry seasoning. Add vegatables and chicken to pot. Bring to a boil. Reduce heat and cover. Cook for 5-10 minutes until potatos and carrots are just slightly soft (don't boil for too long).
Place mixture in four seperate oven safe bowls(you can get alluminum foil bowls for this dirt cheap). Use two phyllo sheets to craft upper crust. Place bowls in oven and cook until crust is a golden brown(20-30min). Remove and let cool for a few minutes. Serve!
8pnts per serving (This is so filling it's like you're stuffed to the gills so don't worry about it being 8pnts, it's totally worth it. If you want to you could cut the recipe in half and use one phyllo sheet per bowl. That makes it 4pnts per serving but the crust is really thin)
1 cup onion chopped to 1/4 inch pieces
3/4 cup celery chopped to 1/4 inch pieces
2 tsp olive oil
1 1/2 cup potato cut into 1/2 inch pieces
2 cups cooked frozen peas and carrots
1/2 cup frozen corn kernels
1 1/2 cups cooked chicken breast diced
3 1/2 cup water
2 cube chicken broth or bouillon, dry
14 fl oz low-fat canned cream of chicken soup made with fat-free milk
1/4 tsp black pepper
1/2 tsp poultry seasoning
8 sheets phyllo dough
Preheat the oven to 350 degrees.
Chop Onions, Celery, potato, and chicken (I boil the chicken ahead of time) to aprox the size listed above. Combine the Onions, Celery and Olive oil in a large pot. Saute until slightly golden color turn temperature down. Meanwhile in a medium bowl boil water and bouillon in microwave. Add canned cream of chicken soup. Mix completely. Add liquid to pot with onions and celery. Mix and then add black pepper and poultry seasoning. Add vegatables and chicken to pot. Bring to a boil. Reduce heat and cover. Cook for 5-10 minutes until potatos and carrots are just slightly soft (don't boil for too long).
Place mixture in four seperate oven safe bowls(you can get alluminum foil bowls for this dirt cheap). Use two phyllo sheets to craft upper crust. Place bowls in oven and cook until crust is a golden brown(20-30min). Remove and let cool for a few minutes. Serve!
8pnts per serving (This is so filling it's like you're stuffed to the gills so don't worry about it being 8pnts, it's totally worth it. If you want to you could cut the recipe in half and use one phyllo sheet per bowl. That makes it 4pnts per serving but the crust is really thin)