Lightened Chicken Pot Pie (With Phyllo Crust) |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From April 2007 Cooking Light. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
3 cups red potatoes, diced (about 1 pound) |
2 cups onions, diced |
2 cups sliced mushrooms (about 8 ounces) |
1 cup celery, diced |
1 cup carrot, diced |
1/4 cup fresh parsley, chopped |
2 teaspoons fresh thyme, chopped |
2 1/2 tablespoons flour |
3 cups skim milk |
1/2 cup fat-free low-sodium chicken broth |
2 cups cooked chicken breasts |
1 cup frozen green pea |
1 teaspoon salt |
1/2 teaspoon black pepper |
6 sheets phyllo dough, thawed |
Directions:
1. Preheat oven to 375.
2. Melt butter in large saucepan over medium-high heat; add oil. Add potatoes, onion, mushrooms, celery, carrot, parsley and thyme, and saute for about five minutes.
3. Reduce heat to low; sprinkle flour over vegetables. Cook for another five minutes, stirring frequently.
4. Stir in milk and chicken broth. Increase heat to medium-high and bring to a boil. Reduce heat and simmer five minutes, or until thickened.
5. Add chicken, peas, salt, and pepper.
6. Spoon mixture into a 2-quart baking dish.
7. Place one phyllo sheet on a large work surface and lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish.
8. Place dish on baking sheet and bake at 375 for 20 minutes, or until top is golden.
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