- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 1 min
- Serves
- 6
Ingredients
- 30 tbsp
- canola oil
- ml mL
- 500 cups
- mushrooms
- ml mL
- 2
- leeks
- 2
- carrot(s)
- 3
- chicken breasts
- 5 tsp
- salt
- ml mL
- 45 tbsp
- flour
- ml mL
- 250 cup
- green beans
- ml mL
- 2 cups
- thyme
- sprig(s) mL
- 3 sprigs
- phyllo pastry
- sheet(s)
- To taste,
- pepper
Directions
- Step 1
- Preheat oven to 180°C (350°F). In a medium ovensafe saucepan or Dutch oven, heat 15 mL (1 tbsp.) oil over medium-high heat. Add mushrooms and cook until water evaporates and mushrooms start to brown, about 5 to 8 minutes.
- Step 2
- Add leeks and cook until softened, about 5 to 7 minutes. Stir in carrots and cook for 2 minutes.
- Step 3
- Season chicken with salt and add to vegetables. Sauté until chicken is lightly cooked on all sides, about 7 to 10 minutes.
- Step 4
- Add flour and stir until flour turns beige. Add green beans, broth, and thyme and cook over medium heat until mixture begins to thicken, about 10 minutes. Remove from heat. Season generously with pepper. Adjust seasoning as needed.
- Step 5
- Place one phyllo sheet on a work surface and brush with some oil. Fit sheet loosely over chicken mixture. Tuck excess phyllo under itself. Repeat with remaining 2 phyllo sheets. Sprinkle with pepper and bake for 30 minutes, or until pastry is golden and juices are bubbling.
Nutritional Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 320
- Fat:
- 10 g
- Saturated Fat:
- 1 g
- Carbs:
- 27 g
- Fibre:
- 4 g
- Cholesterol:
- 65 mg
- Protein:
- 30 g
- Sodium:
- 820 mg
