Monday, September 26, 2016

Chicken and Sweet Potato Potpie

I made this on Friday - very yummy! I really like how the crust works out!

Chicken and Sweet Potato Potpie
Modified from Taste of Home

2 tsp oil
1/2 lb mushrooms, diced
1 onion, chopped
1 large sweet potato, cubed
1 red pepper, chopped
1 carrot, diced
2 cups + 2 tbsp chicken broth, divided
1/3 cups flour
1/2 cup milk
4 cups chopped chicken (they used a rotisserie chicken)
4 tbsp celery flakes
1/4 tsp rosemary
1/3 tsp salt
1/3 tsp thyme
1/4 tsp pepper
5 sheets phyllo dough
cooking spray

Preheat oven to 425.  In a large skillet, heat the oil over medium-high heat.  Add the veggies and cook for 5-8 minutes.  Add 1/4 cup broth.  Reduce heat; cook, covered, over medium low heat unit veggies are tender, 6-8 minutes.

Sprinkle flour over veggies and cook and stir for 1 minute.  Gradually add milk and remaining broth.  Bring to a boil; cook and stir until sauce is thickened, about 2 minutes.  Stir in shredded chicken and seasonings.  Transfer to a baking dish coated with cooking spray.  Bake, uncovered, until heated through, 10-15 minutes.

Meanwhile, stack all five sheets of phyllo dough.  Roll up lengthwise, cut crosswise into 1/2 inch strips.  In a bowl, toss strips to separate, spritz with cooking spray.  Place on a ungreased baking sheet; spritz again.  Bake until golden brown, 4-5 minutes.  Arrange over hot chicken mixture.

Serves 6.

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