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Broccoli-Chicken Pot Pie




Source of Recipe


quickneasy


List of Ingredients




1 pound broccoli florets
4 tablespoons nonfat margarine
1 medium chopped onion
2 minced garlic
4 tablespoons all-purpose flour
2 cups nonfat chicken broth
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 teaspoons dried thyme
1/8 teaspoon ground nutmeg
4 ounces roasted red peppers -- drained and diced
3 Boned and skinned chicken breast halves -- cooked and shredded
1 sheet phyllo pastry -- thawed if necessary
egg wash (see directions) -- for glazing



Recipe



In a large saucepan, bring 4 quarts water to a boil. Blanch broccoli florets in boiling water until bright green (3 minutes). Drain in a colander and drop into ice water to stop cooking and set color. Pat dry and reserve. In another large saucepan over medium heat, melt butter. Saute onion and garlic until onion is translucent but not browned (3 to 4 minutes). Whisk in flour and cook until mixture thickens and starts to turn golden brown (about 2 minutes). Whisk in broth and cook, stirring constantly, until thickened (about 3 minutes). Season with salt, pepper, thyme, and nutmeg. Stir in reserved broccoli, roasted peppers, and shredded chicken. Preheat oven to 400 degrees F. Spray a 2 quart dish with cooking spray. Fill with broccoli-chicken filling. Spread out phyllo pastry slightly larger than baking dish. Brush edge of underside of pastry with egg wash (2 egg whites and 1 tablespoon water, beaten together); set over filling and press pastry edge all around to adhere to baking dish. Brush top of pastry with egg wash. Bake until pastry has puffed slightly and is golden brown (30 to 35 minutes).