Go Back
+ servings
Lightened Up Chicken Potpie with Wild Mushrooms and Leeks|Craving Something Healthy
Print

Lightened Up Chicken Potpie with Wild Mushrooms and Leeks

Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 servings
Author Craving Something Healthy

Ingredients

  • 1 1/2 pounds cooked chicken breast shredded
  • 1 leek light green part only, washed well
  • 4 ounces sliced crimini mushrooms
  • 1/2 ounce dried porcini or other wild mushrooms
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 4 tablespoons new I Can't Believe It's Not Butter spread - divided
  • 1/4 cup flour
  • 1 1/2 cups unsalted chicken stock
  • 1/2 teaspoon herbs de provence
  • 1/4 teaspoon ground pepper
  • 1/2 cup 1% milk
  • 12 sheets Phyllo dough thawed in the refrigerator if frozen

Instructions

  • Preheat oven to 350 degrees
  • Pour 3/4 cup of boiling water into a measuring cup and add dried mushrooms. Set aside for about 10-15 minutes to soften.
  • Slice the light green part of the leek into thin rounds.
  • Drain the wild mushrooms from their liquid, reserving the liquid, and chop them well.
  • Heat the tablespoon of oil in a dutch oven on medium high heat, and add leeks, crimini and wild mushrooms, and 1 tablespoon salt.
  • Sauté vegetables until leeks start to turn golden brown.
  • While the vegetables are browning, drain the mushroom liquid through a fine sieve or coffee filter, to remove any sandy grit, into a 2 cup measuring cup. Add chicken stock to make a total of 2 cups of broth.
  • When vegetables are softened and golden, add 3 tablespoons of the new I Can't Believe It's Not Butter spread to the dutch oven.
  • Reduce heat, and let I Can't Believe It's Not Butter spread melt. Stir well to coat vegetables, and sprinkle flour over all. Stir to coat the vegetables with flour butter mixture, and cook for about 1 minute.
  • Increase the heat to high. Add mushroom-chicken stock and mix well until stock thickens. Add pepper, and herbs de provence.
  • Add shredded chicken breast. Bring mixture to a boil, and then reduce heat to a simmer.
  • Let the mixture cook for about 5 minutes on low heat, until thickened and heated through.
  • Add milk. Stir well to combine and remove from heat.
  • Spoon potpie mixture into a 6-cup casserole dish.
  • Melt the remaining 1 tablespoon of new I Can't Believe It's Not Butter spread in a microwave safe bowl or measuring cup.
  • Lay 10 sheets of phyllo dough on a flat surface.
  • Brush the top sheet with I Can't Believe It's Not Butter spread, and crumble sheet like you would crush a piece of paper. Lay on top of the potpie in the casserole dish.
  • Repeat with the remaining pieces of phyllo dough.
  • Bake for 15 minutes, or until the phyllo dough is light golden brown.
  • Let sit for 5-10 minutes before serving.

Notes

[nutrition-label id=6116]