Lighter Chicken Pot Pie
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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)
directions
- Preheat the oven to 400°F.
- 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.
- When the chicken is done, pull it out and set aside.
- 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.
- Add the flour to the onions and carrots and cook, stirring constantly, for 1 minute.
- Gradually add the milk and stir, heating it until it is simmering and slightly thick.
- Shred the chicken.
- Add lemon juice, frozen vegetables, and chicken to the carrot mixture. Add salt and pepper to taste.
- Pour into a 1.5-quart casserole.
- 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.
- 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.
- Cook in the 400°F oven for 20 minutes, or until browned and bubbly.
- Cool 15 minutes before serving.
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RECIPE SUBMITTED BY
I'm a professor of physics and astronomy at a small liberal arts college.
My husband is a good cook and a real dear about helping out with the cooking, but I don't surrender the kitchen too often, because I really love cooking, even after a long day—though I really appreciate recipes that are quick and easy.
Aside from cooking, I also enjoy reading (mostly science fiction, though I try to keep my horizons broad) and board games, card games, and role-playing games.