CEiMB -Chicken Pot Pies and a Tuscan Salad

I have had the pleasure of cooking along with wonderful people who care about eating healthier, one of several reasons for cooking with the "Craving Ellie in My Belly" group, and this week is my week to host. Hooray!!!
I chose Ellie's You and Me Chicken Pot pie with a phyllo dough topping , loads of vegetables, all combined in a delicious sauce.


Instead of butter moistening the phyllo dough, Ellie calls for olive oil, then a sprinkling of fresh Parmesan cheese over the top. Pop the dishes into the oven and 30 minutes later we are ready to eat.

I used to be alarmed at using phyllo dough. So fragile looking. If I take my time, moisten as I go, the phyllo dough is work-able.
Verdict: A dinner I will be adding into my list of go-to recipes. We loved it. I did substitute sweet onions for leeks but I can see the potential for adding any type of vegetables and meat (or no meat if you wish).
The You and Me Chicken Pot Pie recipe is posted on the Food Network site here.
I also made a Tuscan Salad to go with the pot pies.

The recipe is adapted from Giada De Laurentiis:
Tuscan Salad
Ingredients:
* 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
* 1 head Romaine lettuce, torn
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1/2 cup pitted black olives
* 1/2 sweet onion, cut into slivers
* 1 lemon, juiced
* 1/4 cup extra-virgin olive oil
* 1 teaspoon kosher salt* 1 teaspoon freshly ground black pepper
* 1 ounce shaved Parmesan (about 1/2 cup)
Directions:
Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Comments

Bri said…
Looks divine! The salad seems like a keeper as well; I love Giada! Thank you so much for this week's pick; you inspired me to try the stuffed pumpkin, too! Check it out; it's up on my blog.
Mary said…
Thanks for a great pick. My entire family loved this one and we look forward to making it again!
Beth said…
The chicken pot pie looks amazing. Even though I post a lot of dessert recipes, I do love healthy entrees. I'll have to check out more of her recipes!
Anonymous said…
Shandy, this was a great pick. I had to sub puff pastry because I had no phylo but it was still yummy. This was really a big hit.

Yours looks hearty, perfect for the cooler weather.
Unknown said…
Fantastic dinner, the dough looks really tasty
Vicki said…
Great choice! Even as I type, my granddaughter is lamenting the fact all the Amy's broccoli pot pies are gone from the freezer, since she's eaten them all! This would be so much healthier.
Marthe said…
What a great pick, thank you so much: I was more than happy to cook along with you this week!! This was my first chicken pot pie and it will certainly not be my last!!!
Hanaâ said…
Phyllo dough! How interesting. It looks delicious. I love veggies. Will have to try it soon, maybe tonight. I might use the recipe for the pot pie filling to make Chicken a la King tonight with Cheddar Bay Garlic biscuits. I was going to "wing" it but I'll take a peek at Ellie's recipe first. The salad looks really good. Don't the canned beans taste... can-y? I don't mind eating them in cooked items like soups but straight out of the can... hmmm...
Kayte said…
Both recipes look like winners to me! I am hoping to get to the CEiMB this weekend...I have been waiting to make this one for quite some time. Yours looks perfect!
Anonymous said…
Thank you for such a fantastic pick, Shandy! I was actually really dreading making these because I thought it would be laborious, but I couldn't be happier with the recipe. I can't wait to make this again (and next time I'll make more than just two!!).
Anonymous said…
Thanks for the great pick this week! My whole family loved it. It really is a very versatile recipe. Your salad sounds great too...I may have to try that one!
Eliana said…
Awesome pick Shandy. Thislooks glorious and oh so delicious.
Leslie said…
This sounds so good! I would never think of using phyllo in a pot pie but I can see it totally works. Sorry I missed your week but it looks like you picked a real winner!

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