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
* 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)
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.


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