Thursday, January 7, 2010

Chicken Pot Pie

I'm home from Body Worlds in just enough time to write up a quick post, re-organize my bag, and head out to work for the evening.
Body Worlds was pretty cool and we watched an IMAX movie called The Human Body as well which was very interesting. 2 gross scenes: one in which you see food being dropped into the stomach and digested, and one where you watch UP CLOSE teens popping their pimples.
It's pricey ($30 for admission and the movie with a student discount) but worth it if you find the human body and the heart interesting.
Nerd alert: I have a soft spot for the Science Centre because John and I went there on I think our 3rd-ish date. So much fun.
Anyway, here's a lighter recipe for those of you trying to eat better, lose weight, etc. It's courtesy of Martha (obviously) and I've made it a few times. It's quick and there are rarely any leftovers - it's tasty.
Lighter Chicken Pot Pie

  1. Bring a medium - large pot of water to a boil and poach 2 bone-in chicken breasts, time will depend on the size of the chicken breasts. Once the chicken is cooked all the way through, allow the breasts to cool and then shred the chicken with a fork. Set aside.
  2. Preheat oven to 425 degrees. Melt 1 tbsp butter in a medium saucepan over medium heat. Add 2 thinly sliced medium shallots, 1 minced clove of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Stir in 1 cup chicken stock. Whisk remaining 1/2 cup chicken stock into the 2 tbsp of flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.
  3. Add 4 medium carrots (cut into 1/4 inch thick chunks) and 3 medium stalks of celery (cut into 1/4 inch thick chunks). Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped 3 tbsp parsley and 1/2 tsp tarragon. Let cool. Stir in 1/2 cup peas. Transfer to a 2-quart (8 1/2-by-12-inch) baking dish.
  4. Brush 1 sheet of phyllo (you'll need about 6) with melted butter. Sprinkle with parsley leaves. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.) Drape crust over cooled filling; tuck in edges. Cut four 4-inch slits in crust for vents. Sprinkle with sea salt, if desired.
  5. Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.

This is definitely a comfort food and because it won't set you back a ton of calories, you can enjoy it guilt free AND if you make enough of it you can save it for lunches. It's good, I promise. You can add other vegetables too so there is some freedom.

Well, I'm off to work so I'll be back tomorrow :)

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