Turmeric Chicken Pot Pie

I love chicken pot pie. It’s probably the only time that I will eat an entire serving of pastry (I’m the one who leaves the big chunks of crust on my plate after eating a pie), and with that in mind, that’s part of the reason I love that this recipe cuts down on all the carbs and fat of a traditional pastry but still gives you that crunchy buttery satisfaction on top. It is also super deep dish so you get lots of protein and veggies in every serving. This particular recipe is a twist on the traditional with a slight moroccan feel with a combo of turmeric and cloves and the unexpected sweet bursts from golden raisins.

Servings: 8
Total Time: 1 Hour
Prep Time: 40 minutes
Cooking Time: 20 minutes

Ingredients

3 C water
2 cinnamon sticks
6 whole cloves
1/2 tsp ground turmeric
3 tsp salt
1 tsp ground black pepper
2 lbs chicken breast, cut into 1/2 in cubes
1 lb carrots, diced
1 lb yellow potatoes, diced
1 C frozen peas, thawed
1/2 C golden raisins
1 Tbsp cornstarch, dissolved in 3 Tbsp cold water
1/4 C Italian parsley, chopped
2 Tbsp raw honey
1 Tbsp olive oil
1 Tbsp hot water
6 sheets phyllo dough

Preparation

  1. Preheat oven to 400* F
  2. In large skillet over medium-high heat, combine 2 C water, cinnamon sticks, cloves, turmeric, 2 tsp salt, and 1/2 tsp black pepper with chicken and bring to a simmer. Cook 5-7 minutes or until chicken is just cooked through, then remove chicken to 1.5-2 qt casserole dish and cover to keep warm
  3. In remaining juices in skillet, add carrots and potatoes and cook for about 8 minutes or until vegetables are tender (but not squishy!) then transfer to the same casserole with the chicken.
  4. Pour off all but 1/2 C of the juice. Whisk in cornstarch mixture and cook, whisking constantly, for about 1 minute or until sauce thickens
  5. Pour sauce over chicken and vegetables, then gently mix in peas, raisins, parsley, 1 tsp salt, 1/2 tsp black pepper
  6. In small bowl, mix honey and oil with 1 Tbsp hot water.
  7. Spread phyllo flat and cover with damp cloth
  8. Remove 1 sheet of phyllo to flat work surface, re-cover remaining sheets with damp cloth
  9. Using pastry or sauce brush, brush phyllo with honey mixture, add another sheet, brush, and repeat  for all remaining sheets
  10. Place phyllo atop casserole with chicken and veggie mixture, tucking in corners. Brush top with any reaming honey mixture
  11. Bake for 15 minutes, or until crust is crisp and golden brown
  12. Let cool at least 5 minutes before serving

Nutrition Facts

Calories: 423
Fat (g): 8
Carbs (g): 45
Sugar (g): 16
Protein (g): 40

Cholesterol (mg): 113
Sodium (mg): 1515
Potassium (mg): 1004
Fiber(g): 5
Vitamin A (%): 632
Vitamin C (%): 27
Calcium (%): 5
Iron (%): 16

*Percent Daily Values based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.