Lighter Chicken Potpie
Ingredients
- 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each) or leftover chicken
- 3 tablespoons olive oil
- 2 carrots, sliced
- 2 stalks celery sliced
- 1 medium onion, finely chopped
- 1/4 teaspoon dried thyme leaves
- 1 cup frozen mixed veggies
- 2 red potatoes diced small
- 1/2 frozen peas
- 1/4 cup all-purpose flour
- 2 1/2 cups low-fat (1%) milk
- 6 phyllo sheets (each 12 by 17 inches), thawed
Instructions
- Cook chicken and cut up into small pieces or cut it and then cook it. Whatever floats your boat.
- Heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, celery, potatoes and thyme; season with salt and pepper, and cook until crisp/ tender, add frozen veggies and cook 5-10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
- Remove from heat; stir in chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
- Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
