Who needs butter? This pie gets its velvety richness from olive oil, wine, low-fat milk, and a double dose of vegetables.
Serves 10
1 pound boneless, skinless chicken breasts
1 tblsp. olive oil
1 large onion, chopped
2 cloves of garlic, chopped
1 bag frozen vegetables
½ c.sliced mushrooms
1 c. dry white wine
1 ½ c. low fat milk (I used fat free ½ & ½)
1 tbsp. herbs de provence
2 tbsp. flour
salt, pepper, red pepper flakes
1 piece of puff pastry
Thaw puff pastry ½ hour. Heat oven to 400 degrees. Cook the chicken in a pot of simmering water until cooked through, 10-12 minutes. Shred or cube the chicken.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and garlic, stirring often until they begin to soften, 6-8 minutes (do not let them darken). Add frozen vegetables. When warm, sprinkle with flour. Stirring for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until sauce thickens, 2-3 minutes. Stir in the chicken, herbs and spices. Transfer to a shallow 2 qt. baking dish or 10 ramekins that have been coated with cooking spray.
Roll crust out large enough to cover your dish. Brush one side with egg, lay egg-side down over dish. Fold edges over to seal and brush top with egg. Cut several vents into crust. Bake for 25 minutes or until crust is puffed and lightly browned.
Allow to cool for a few minutes and enjoy!
*I made the filling the day before and thought some of the liquid absorbed… next time I would add a little more before baking.
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