The word Ramekin is so cool, and the single-serving dishes are so cute- that must be why this dish won! Presentation is important!
Adapted from April 2007 Cooking Light
This made 8 servings.
- 2 T butter
- 2 T olive oil
- 3 cups diced potato ~ 1lb
- 2 cups finely diced red onion
- 1 pkg pre-sliced mushrooms (8 oz)
- 1 cup diced celery
- 1 cup diced carrot
- 1/4 cup chopped fresh parsley
- 2 t fresh thyme leaves
- 6 1/2 tablespoons all-purpose flour
- 3 cups skim milk – I think you could also use a little less. I ended up draining some liquid from a larger pan.
- 1/2 cup chicken stock (I used pan drippings from when I cooked the chicken)
- 2 cups chopped cooked chicken breast (I roasted a 1.25 lb package of chicken breasts that morning and then chopped it for this recipe.)
- 1 cup frozen green peas
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 8 (14 x 9-inch) sheets frozen phyllo dough, thawed
- Butter-flavored Cooking spray
Preheat oven to 375°.
Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and pan drippings. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.
Spoon mixture into a 8 ramekins, or 4 ramekins and a 1 qt baking dish. Unroll and cover the sheets of phyllo dough with a damp towel. Using one sheet at a time, spray it with cooking spray. For ramekins, fold in fourths and tuck into the edge of the ramekin. For a baking dish, place phyllo layers loosely on top of mixture in dish and pinch random spots to create peaks of visual interest. Place dish on a baking sheet. Bake at 375° for 20-30 minutes or until top is golden (the baking dish will take longer than the ramekins).
I put the ramekins into larger Gladware containers to send for lunch. I covered the baking dish and stored it until Deb and Steve Z ate it for dinner on a later night- in that case, reheat at 350 uncovered until heated through (~20 minutes).
It was beautiful and tasted like fresh veggies all the way. Parley Lake Winery’s Frontenac Gris was a comfortable pairing – both mellow and inviting to my palate. Yum!