After a day of work, it can be tough to find time for making old dinner favorites, but these individual-size chicken pot pies with yogurt bake in no time.
After a day of work, it can be tough to find time for making old dinner favorites, but these individual-size chicken pot pies with yogurt bake in no time.
Ready In: 45 minutes
Level: Easy
Prep: 15 minutes
Cook: 30 minutes
Yields: 4 Servings
- Olive oil spray
- 2 Tbsp olive oil
- 3 large carrots (sliced into 1/2-inch rounds)
- 8 button mushrooms (quartered)
- 2 ribs of celery cut in 1/2-inch pieces
- 1/2 c chopped turnips
- Salt and pepper to taste
- 1 c frozen pearl onions
- 1/4 c all-purpose flour
- 2 c cooked skinless chicken (cut into 1/2-inch cubes)
- 1 c low sodium chicken broth
- 1 1/2 c Stonyfield Organic Low Fat Smooth & Creamy Plain
- 1 Tbsp minced parsley
- 2 tsp minced fresh dill
- 3 sheets phyllo dough
- 1 dash paprika (for garnish)
Ingredients
directions
Step 1
Prepare 4 ramekins (8oz) with olive oil spray and set aside. Preheat oven to 400°. In a medium skillet, heat olive oil over medium heat. Add carrots, mushrooms, celery, turnips, salt and pepper. Cook until vegetables are golden brown, about 8 minutes. Add onions and cook for 1 minute. Stir in flour and cook for another minute. Add chicken and broth. Whisk until mixture starts to boil. Remove from heat and let cool.
Step 2
Stir in yogurt and add parsley, dill and more pepper to taste. For crust, layer 3 sheets of phyllo dough, spraying olive oil spray in between layers. Cut in half and stack one half on top of the other (making 6 layers). Divide chicken mixture evenly between the 4 ramekins. Cut the phyllo into 4 rounds to fit the top of each ramekin. Top the phyllo with a dusting of paprika, salt and pepper. Bake for 10-12 minutes, until phyllo is golden brown.
