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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To serve three, use 1 1/2 tablespoons flour, cut the phyllo sheets into quarters, and scale remaining ingredients down by half. Bake the potpies in three (10-ounce) ramekins. (Tuck one quarter of phyllo sheets on top of each ramekin; discard remaining quarter.) Bake 15 minutes or until tops are golden. To reduce prep time, look for prechopped vegetables in the supermarket. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
3 cups diced red potato (about 1 pound) |
2 cups diced onion |
2 cups sliced mushrooms (about 8 ounces) |
1 cup diced celery |
1 cup diced carrot |
1/4 cup chopped fresh parsley |
2 teaspoons chopped fresh thyme |
6 1/2 tablespoons all-purpose flour |
3 cups fat-free milk |
1/2 cup fat-free, less-sodium chicken broth |
2 cups chopped cooked chicken breast (about 12 ounces) |
1 cup frozen green peas |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
6 (14 x 9-inch) sheets frozen phyllo dough, thawed |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. 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 broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.
3. Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.
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