Ingredients
4 whole chicken breast halves without, skin, cut in 1/2 p
1 large baking potatoes, 1/4-inch dice
1 small onion, sliced thin
2 medium carrot, 1/4-inch dice
14 1/2 oz chicken broth, defatted
1/2 tsp poultry seasoning
1/2 tsp salt
1/8 tsp pepper
1/4 cup flour
1/2 cup fat-free sour cream
6 sheets phyllo dough, thawed
2 tbsp butter, melted
Directions
~-Spray large nonstick skillet with Pam, add chicken and onion and
cook over medium heat for 5-7 minutes, stirring frequently, until
chicken is no longer pink. ~-Add potatoes, carrots, 1/2 cup chicken
broth, and seasonings. Bring to a boil. Cover and cook over
medium-low heat for 5-6 minutes or until veggies are tender. --Blend
flour into remaining broth and pour into veggies, stirring to blend.
Cook and stir for 1-2 minutes, or until thickened. Remove from heat
and allow to cool. On work surface, layer phyllo sheets, brushing
between layers with margarine, reserving a small amount for finished
pie. Fit phyllo layers into a spray-coated 2 quart, deep casserole.
~-Fill with chicken mixture. Fold edges of phyllo over filling; brush
with remaining butter. Bake at 375 for 35-40 minutes or until golden
brown and filling bubbles. Recipe by: Tyson
Servings: 6 servings
Phyllo Chicken Potpie Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Pie; Poultry
The History of Recipes
Historians have traced the existence of recipes far back into antiquity, at least as far as pharonic Egypt, and possibly even further than that. Having said that, these, early cookbooks were just very simple hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history are some ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves to more modern times we find two interesting books published in the 14th Century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that we all know today, but rather recipes for the types of food eaten by the rich. In the 15th century, people returning from the crusades brought back many foods and spices from the Middle-East, such as basil and coriander. These new culinary innovations was responsible for a surge in books on cooking, the majority of which still exist in private collections. Over the next few centuries, the powerful and wealthy houses competed with each other to serve the most extravagent banquests, and as a result cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes to help cooks of their time. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Phyllo Chicken Potpie recipe.
