Is it Monday again? Welcome back to the week y’all! After a fun weekend in Knoxville, cheering my Auburn Tigers onto another victory, I couldn’t help but think this morning that we are already halfway through November. The weather is turning cooler, and casseroles are perfect for a crisp fall evening! One of my favorites has always been chicken pot pie. You can always make this recipe using the “The Easiest Pie Crust Ever” recipe but for this one, I attempted to lighten it up with a phyllo dough topping. Just as yummy but a little but lighter. I like to have a slightly smaller serving and add a small Greek salad on the side. Enjoy!
(From Cooking Light 2007 – serves 6 hearty sized portions)
Chicken Pot Pie
- 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
Preheat oven to 375°.
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.
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.