Chicken Pot Pie
Prep Time: 20 minutes
Cook Time: 57 minutes
Total Time: 1 hour 17 minutes
Servings: 6 servings, about 1 cup each
Calories: 284
Ingredients:
• 6 tsp. olive oil, divided use
• ½ medium onion
• 2 Tbsp whole-wheat flour
• 1 ½ cups 2% milk
• 1 cup of low-sodium chicken stock
• ½ tsp of sea salt
• ½ tsp of pepper
• 1 tsp of fresh thyme, finely chopped
• 1 ½ cups frozen green peas and carrot mix
• ¾ cup cubed cooked sweet potatoes
• 2 ½ cups cubed cooked chicken breast
• 6 sheets of phyllo dough, thawed, covered in a slightly damp towel
Instructions:
• Preheat oven to 375° F
• Heat 2 tsp oil in large nonstick skillet over medium high heat
• Add onion, stirring frequently until onion is translucent
• Add 1 tsp. of oil, stir
• Add flour; cook stirring frequently for 1 to 2 minutes or until flour and oil form a paste
• Slowly add milk, broth, salt, pepper, thyme. Bring to a boil stirring frequently
• Add peas, sweet potatoes, and chicken; cook stirring frequently
• Place chicken mixture in baking dish. Set aside
• Place phyllo on work surface. Keeping the original stack covered, remove one sheet at a time
and quickly brush with remaining olive oil. Cut oiled stack of phyllo into quarters. Place phyllo
loosely on top of chicken mixture; covering evenly.
• Bake for 30 to 35 minutes, or until phyllo dough is golden brown. Turn halfway through bake
time.