Difficulty: Medium - experience needed
Dietary guidance: n
1 1/4 lb boneless, skinless chicken breasts, cut into 1" chunks
1 tsp salt
1/2 tsp freshly ground pepper
3 Tbs olive oil
2 leeks, bottom 4" only, trimmed, washed, and well chopped
2 celery stalks, chopped
2 med potatoes, unpeeled, cut into 1/2" chunks
1/2 lb fresh green beans, washed, trimmed, and cut into 1/2" pieces
2 cloves garlic, minced
1 1/2 c skim milk
1/3 c flour
2 c chicken broth
1 c peas, thawed
2 Tbs fresh parsley, chopped
1 Tbs fresh thyme, chopped
3 sheets phyllo dough, thawed
2 Tbs freshly grated parmessan cheese
Preheat oven t 350.
Coat 4 individual baking dishes with cooking spray.
Season chicken with salt and pepper and then cook over medium heat in 2 tsp olive oil until browned (about 5 minutes total). Remove chicken to a plate.
Add 2 tsp olive oil to skillet. Stir in garlic, leeks and celery. Cook for another 2 minutes. Season with salt and pepper.
Add milk to the skillet and simmer.
Meanwhile, dissolve the flour in the chicken broth. Stir into milk mixture. Cook, stirring, until mixture comes to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
Stir in the chicken, peas, parsley, and thyme. Check seasoning and add more salt and pepper if needed.
Divide the mixture into fourths and spoon it into the individual baking dishes.
Unroll the phyllo dough and cut it into quarters. Place 1/4 sheet on top of each dish. Brush with olive oil. Repeat for three total layers on each dish.
Sprinkle the tops with parmessan cheese.
Place on a baking dish and bake for 30 minutes. The crust will be golden and the filling bubbly.