Lighter Chicken Pot Pie

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb boneless chicken breast
• coarse salt
• fresh ground pepper
• 3 tablespoons olive oil, divided
• 4 carrots, sliced 1/4 inch thick
• 1 medium onion, chopped fine
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried savory (optional)
• 1/4 cup all-purpose flour
• 2 1/2 cups low-fat milk
• 2 cups frozen peas or 2 cups other frozen vegetables
• 2 tablespoons fresh lemon juice
• 6 phyllo pastry sheets (12 by 17 inches)

Recipe

• 1 preheat the oven to 400°f.
• 2 rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of 165°f.
• 3 when the chicken is done, pull it out and set aside.
• 4 heat 2 tbsp of oil in a large saucepan, and saute onions, carrots and thyme, sage, and savory until the carrots are crisp-tender, about 8 minutes.
• 5 add the flour to the onions and carrots and cook, stirring constantly, for 1 minute.
• 6 gradually add the milk and stir, heating it until it is simmering and slightly thick.
• 7 shred the chicken.
• 8 add lemon juice, frozen vegetables, and chicken to the carrot mixture. add salt and pepper to taste.
• 9 pour into a 1.5-quart casserole.
• 10 lay out two sheets of phyllo dough on a dry surface, and brush with olive oil. lay two more sheets on top of these, brush with olive oil, and repeat.
• 11 lay the layered dough onto the top of the casserole. tuck in around the sides so the edges of the dough flare up and make a nice edge. brush the edges with a bit more olive oil.
• 12 cook in the 400°f oven for 20 minutes, or until browned and bubbly.
• 13 cool 15 minutes before serving.