Recipe for Leftover Chicken Breast

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There's a lot you can do with a leftover chicken breast beyond just heating it up in the microwave. Get a recipe for leftover chicken breast with help from a longtime cook in this free video clip.

Part of the Video Series: Chicken Recipes
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Video Transcript

Hello, I'm Erika Monroe-Williams, creator of Thehopelesshousewife.com and television cooking expert. Today, I'm going to be showing you a recipe for leftover chicken breasts. Now of course there are a million different recipes for leftover chicken breasts, chicken dumplings, chicken salad, today I'm going to be making mini chicken pot pies. So we're going to start with two cups of leftover chicken breasts just cut into chunks, two tablespoons of olive oil, one tablespoon of butter, one medium onion chopped, two carrots, diced, a quarter of a teaspoon of dried thyme, a pinch of salt and a pinch of pepper. We have a quarter of a cup of flour, one and a half cups of whole milk. We have one cup of half and half, a cup of frozen and thawed peas, two tablespoons of lemon juice, a third of a cup of dry white wine and then we have our Phyllo dough which is going to be our crust. So this is going to be a light chicken pot pie. These are cut into exactly the size of our mini coquettes so that they'll fit perfectly inside. So what I did was there are six layers of the Phyllo dough and I just cut it out into the circles of the outsides, pretty simple. Alright, so first we're going to take, after cutting your chicken chunks, chicken breast chunks, you take your olive oil, a tablespoon of butter, perfect, let me get that nice and melted. You're going to add your onion and then the carrot and the mushrooms. So you want to cook these until they're nice and tender, all of them which should probably take about eight to ten minutes. You're going to add your fresh thyme, or sorry your dried thyme rather, a little bit of coarse sea salt and cracked black pepper. We're going to stir all this in. We're going to saute this and cook this for about eight to ten minutes. So our mushroom, carrot, onion mixture here is nice and tender and it just smells so wonderful. We're going to add our flour now. Just sprinkle this in and this is really going to help thicken our pot pies. So you just sprinkle that over it and you want to coat all of the vegetables, just cook it for about a minute longer. It's just perfect. We're going to add our milk and our half and half now. So if you wanted to do a lighter version of this you certainly could add low fat milk and skip the half and half. There we go. We're going to stir this in and let this come to a boil. So our mixture has been simmering for about eight to ten minutes and it's nice and thick. So now it's time to add our chicken. We're just going to pour that right in there, the peas, our lemon juice and the white wine. It looks like a classic chicken pot pie. Absolutely delicious. It smells so good. Okay so now it's time to taste. You just want to taste this and add a little bit of salt and pepper to taste and so I know my taste. I like mine well seasoned. So I'm going to add that salt and pepper, give it a nice stir and get this ready for the coquettes. So we have our mini coquettes here and we're just going to simply spoon our mixture and depending on the size of these you might even be able to get more than two. So you want to make sure if you get any excess mixture on the outside of your little coquette, you want to go back and and wipe that off like this little bit here. I'm going to go wipe that off because that burns in the oven and we're already re-heating our oven to 400 degrees and we're just going to bake this with the Phyllo dough on top and look at this is just such a nice thick mixture of vegetables and there we go. So I'm going to just grab my towel. I'm going to clean these off and make sure that none of this gets burned in the oven. Okay, now it's time to put our Phyllo dough on the top. So this is really simple. Since these are already pre-cut you just push them down and it doesn't have to be perfect but you want to push them down inside, same here. This is going to make a nice flaky crispy crust and light. Okay, so now you can choose to either cover these and put them in the oven or you can just put them in the oven as is but I'm going to put these with the cover on so that way the Phyllo dough doesn't get too brown and then I'm going to take them off about halfway through. So our coquettes are out of the oven and this recipe for my size of the coquette was big enough for three and don't they look absolutely delicious? Look at this flaky crust and it's nice and light. So there you have a recipe for leftover chicken breasts.

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